If you are finding a sweet and crispy snack to enjoy while traveling or at home, you must not missed this recipe.
Crispy wafer roll, Thong mua, ເຂົ້າໜົມທອງມ້ວນ
Thong Mua
Thong mua is a Lao version of the wafer. It is made from rice flour, coconut milk, sugar, and sesame seeds. It is crunchy, crispy, and soft when put into a mouth. The scent from sesame seeds when biting and the sweetness of thong mua makes it on another level of happiness. This snack is an enjoyable snack in which you can eat a hundred of them non-stopping.
Thong mua can have a different shape as a big roll, a small roll, like mine, and a cone. Usually, a man in a small vendor sells thong mua with coconut ice cream, sweet sticky rice, and nuts. Eating with ice cream is also increases enjoyment!
When I made this recipe, I ate a lot of thong mua, and it went so fast. This snack can disappear in a blink of an eye, and I love how delicious it was, yet it uses half of my day to repeat the same thing, making the wafer and rolling it nicely. I recommend managing and estimating the time well to save your day.
Where to buy: local market and some supermarkets in Vientiane may sell it.
Ingredient
1/2 cup + 7 Tablespoon Rice flour
1 and 1/4 cup Tapioca flour
1 cup and 2 teaspoon Cornstarch
2 eggs
7-8 Tablespoon brown sugar
1/2 teaspoon Salt
500ml Coconut milk
1/4 cup Black Sesame seed
Equipment
Wafer maker
Spatula
Tong
Grate
Directions
1. In a medium bowl, sift rice flour and tapioca flour. Add brown sugar, eggs, and salt. Give it a little bit of stir, then add a small amount of coconut milk. Then stir again.
2. Keep adding coconut milk and cornstarch at a time. Mix it until there is nothing left.
3. Strain it into a new bowl to ensure there no lump. Add sesame seeds and stir. Store it in the refrigerator for about 2-3 hours. This will make the scent of sesame seeds stand out, and the batter will be more well-combined.
4. Grab the batter bowl and mix the batter.
5. Preheat the wafer maker. When the wafer maker is ready, then brush it with oil. I use a paper towel with oil to wipe it. Add about ¼ cups of batter or the amount you like in the wafer maker. Close the lid and bake until golden brown.
6. Hold a small tong on your dominant hand and spatula on your non-dominant hand. Use a tong to fasten and roll the wafer while the spatula controls the wafer roll from spreading. Do it faster.
7. Put it on the grate. Repeat the same method with all the batter.
Enjoy!
Aesthetic roll version
Add the batter to the wafer and wait for about 30 seconds. Flip it and fold the edge of the wafer to make it more aesthetic when rolling it.
Let it bake until it is golden brown and roll with a tong, and supported by a spatula.
Put it on the grate. Repeat the same method with all the batter.
Enjoy!
Storage
Store it in the container and keep it in a dry place. Make sure the lid is tight to retain the crunchiness in the wafer.
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