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    Home » Articles » Thai Food and Travel » Vegan Thai Recipes

    Khao Tang (Thai Fried Rice Cakes)

    12 September, 2014 by Kip 2 Comments

    So simple it hardly qualifies as a recipe, these Thai fried rice cakes (khao tang) are made by shaping steamed sticky rice into rounds before baking, sun-drying, or dehydrating the cakes. Once the crackers are completely dry, they are deep fried and used as vessels for different spreads and relishes. I love them with simple chilli jam.

    Vegan Thai Fried Rice Cake

    Khao tang with chilli jam

    You can use a mix of sticky (glutinous) and jasmine rice, but I prefer to use only the former since it’s, well, sticky. When made wholly from glutinous rice you won’t have any trouble with the rice cakes falling apart as you form them.

    Soak glutinous rice overnight. In the morning, drain and place in a collapsible metal steamer basket (only a few grains of rice will fall through) and steam for 20-25 minutes.

    Once the rice is cool enough to handle (but not when it is cold or the starches won’t bind the rice together), it needs to be shaped into rounds, squares, or spread to crack naturally into large piece.

    For the latter effect, spread the rice no thicker than ¼ inch on a rectangular metal tray. Using wet hands or the back of a wet spatula, press the rice firmly down. To shape the rice into rounds, use a ring mould, cookie cutter, a glass, or anything else you can think of that would work in a similar way.

    Leave to dry for a couple of days. Alternatively you may use an oven set on a low temperature to dry the rice cakes, or a food dehydrator set at 95 degrees celsius for 18-24 hours. It’s very important that the rice is completely dry before use.

    Store in an airtight container until use. To fry, heat an inch or more of vegetable oil in a wok or pan to medium heat and fry for a very short time until all of the rice is puffed up. Remove to kitchen roll to drain.

    175 grams (¾ cup) sticky rice will yield about eight 3.5 inch round rice cakes.

    Khao Tang (Thai Fried Rice Cakes)

    Note: this recipe was previously labeled khao tang na tang, which was incorrect. Khao tang na tang are these rice cakes but served with a specific dipping sauce I haven't mentioned here.

    More Snacks and Sides

    • Thai fried tofu with sweet peanut dipping sauce
    • Sago and coconut pancakes with melted palm sugar
    • Horseradish Mashed Potatoes
    • Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

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    Trackbacks

    1. Vegan Mofo Day 14 – Tomato Quinoa, Hummus & Mushrooms | Tomatenquinoa mit Hummus & Pilzen | VGNGF = vegan, glutenfree, delicious. says:
      14 September, 2014 at 4:23 pm

      […] Bean Dosa – by yesiamvegan Carrot Cake – Rohe Karottentorte – by mimis-fairycakes Khao Tang Na Tang (Crispy Rice Cakes) – by […]

      Reply
    2. "Khao Tang Na Tang" Thai Appetizer with Jackfruit — wholesomm says:
      11 May, 2020 at 2:32 pm

      […] The spread is warm, cozy, and the combination of peanut and coconut is just an automatic winner. It is even better when piled on top of a crispy rice square or cracker. Overall very plain on their own, they are the perfect vehicle for Na Tang. Satisfying crunch from the crispy rice balances the soft jackfruit and creamy sauce. I simply buy rice squares from the Asian grocer, but you can try to make them yourself if you have the time. […]

      Reply

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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