Ingredients
Scale
- 1 cup glutinous rice flour
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup brewed Thai tea (cooled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together glutinous rice flour, granulated sugar, baking powder, and salt until combined.
- Gradually add coconut milk and brewed Thai tea, stirring until a thick, sticky batter forms.
- Spoon tablespoon-sized mounds of batter onto the prepared sheet, spacing 1–2 inches apart.
- Bake for 20–25 minutes until edges are golden and tops are crinkled.
- Cool a few minutes on the sheet, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Use strong brewed Thai tea for pronounced flavor and strain to avoid sediment. For variations, add finely chopped toasted coconut or white chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg