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, sugar, baking powder, and salt.
- Gradually add coconut milk and brewed Thai tea, stirring until a thick batter forms.
- Spoon the mixture onto the prepared baking sheet, spacing them about 1–2 inches apart.
- Bake for 20–25 minutes, until the edges are lightly golden and tops are crinkled.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack and dust with powdered sugar.
Notes
For best flavor, use authentic Thai tea leaves and full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg