About this recipe:These delicious rice crackers are a childhood favourite. Khao Taen is also known as Nang Let. They are made from dried cooked sticky rice coins, that get deep fried and topped with a palm sugar syrup swirl. So simple and fun to make too. Yum!!!
Have a cup of water and large sheet pan or tray ready.
With slightly wetted hands take a little ball about 4-5cm in diameter from the hot sticky rice. Flatten it into a thin disk, about three rice grains thick. Put on the tray or sheet pan. Repeat with the remaining sticky rice.
Lay the tray or sheet pan out in the hot sun to dry, turning every couple hours for even drying.
At this point you can put them away in a tightly closing container to fry up later.
To fry, add the vegetable oil to a heavy deep pot or your wok. Heat over medium heat until one kernel or the dried rice dropped into the pot puffs up almost immediately.
Fry the rice cakes, a few at a time, turning them once, until fully puffed up. Do not let them brown. If they do, turn the heat down a bit.
Heat the palm sugar in a heavy bottomed pot over medium heat until melted. Stir every now and then to avoid burning. Let the syrup darken a few shades, but watch it closely. It can burn fast. The syrup should form a ribbon when dropped from a spoon.
Once all the rice cackes are fried drizzle a syrup spiral on each cake.