Khao Tan Nam Tango, or watermelon rice crackers, are a vibrant and surprisingly delightful snack hailing from Thailand. These crispy, colorful treats offer a unique textural contrast – the delicate crunch of the rice contrasting beautifully with the juicy sweetness subtly hinted at from the watermelon. Imagine a captivating blend of savory and sweet, a delightful explosion of flavors and textures in every bite. Forget your typical potato chip; this is a culinary adventure waiting to be explored. The intense red hue alone makes them visually stunning, perfect for adding a pop of color to any gathering or simply enjoying as a satisfying snack.
This recipe reveals the secrets behind creating these captivating crackers at home. From preparing the watermelon puree to achieving that perfect crispy texture, we'll guide you through every step of the process, ensuring you can recreate this unique Thai treat in your own kitchen. Let's dive into the detailed, step-by-step instructions to make your own batch of Khao Tan Nam Tango.
Tools Needed
- Steamer
- Blender
- Mixing bowl
- 6cm diameter plastic lids or molds
- Winnowing basket or drying rack
- Frying pan
Ingredients
- Sticky rice: 500g (after steaming)
- Watermelon: 1 large half, peeled and seeded
- Brown sugar: 80g
- Salt: 1/2 pinch
- Coconut milk: 50g
- Coconut sugar: 200g
- Pandan leaves
Step-by-Step Instructions
Step 1. Prepare the Rice and Watermelon Mixture
- Soak glutinous rice for at least 3 hours. Then, steam for 25 minutes on medium-high heat with pandan leaves for fragrance. Use old rice for best results.
- Blend peeled and seeded watermelon with brown sugar, salt, and coconut milk until smooth. Strain the mixture. You should have about 200ml.
- Mix the steamed sticky rice with the watermelon juice until well combined but not mushy.
Step 2. Shape and Dry the Crackers
- Press the rice mixture into 6cm diameter molds, ensuring it's tightly packed, especially around the edges. Use your palm or fingers to shape the crackers.
- Place the shaped crackers in a winnowing basket or drying rack and let them dry for 2-3 days, or use a fan to help.
Step 3. Fry the Crackers to Perfection
- Heat oil in a pan over medium-high heat. Fry the rice crackers until golden brown and crispy, ensuring all sides are coated in oil.
Step 4. Prepare Optional Sugar Syrup Coating (Optional)
- Heat coconut sugar over low heat until completely melted and flows smoothly. Do not add salt to the syrup.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Don't let the sauce sink into the rice. The key is to let the rice absorb some moisture but not become soggy.
- Use old rice from the previous year for better results when making Nang Led or Khao Taed desserts.
- Don't over-fry the rice crackers, as they will burn. Fry them until golden brown and crispy.
- If you prefer a less sweet taste, reduce the amount of sugar in the watermelon mixture.
- To prevent the sugar syrup from sinking, make sure it's completely dissolved and flows smoothly before pouring it over the rice crackers.
Nutrition
- N/A
FAQs
1. Can I use other types of melon instead of watermelon?
While watermelon provides the best flavor and color, you can experiment with other melons like cantaloupe or honeydew. The flavor profile will change, but the crackers will still be delicious.
2. How can I store leftover watermelon rice crackers?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them in an airtight bag for up to a month.
With their vibrant color, delightful crunch, and unique flavor profile, watermelon rice crackers are a truly special treat. This recipe allows you to easily bring a taste of Thailand into your own kitchen, impressing friends and family with your culinary creativity. Enjoy the satisfying crunch and sweet surprise of these homemade Khao Tan Nam Tango!