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Thai Lao Lotus-Rosette Flower Cookie Dessert Recipe (Dok Jok, Dok Bua)

Thai Lao Lotus-Rosette Flower Cookie Dessert Recipe (Dok Jok, Dok Bua)

Serving Portions: 32 Cookies

Time: 30 mins - 1 hr


  • 1 cup Rice Flour
  • 1/2 cup All Purpose Wheat Flour (Thai Kite Brand preferred)
  • 1 cup Tapioca Starch
  • 3/4 cup Clear Limestone Water (Limestone Paste + Water)
  • 1/2 cup Water
  • 1 Egg Yolk
  • 1 tbsp Vegetable Oil
  • 1 1/2 tsp Salt
  • 5 tbsp Sugar
  • 4 tbsp Black & White Sesame Seeds
  • 7 1/2 cup Vegetable Oil for Frying
  • Special Equipment: Dok Jok-Dok Bua Mold


1. Sift the flours and starch into a mixing bowl. Stir in clear limestone water, water, egg yolk, 1 tbsp of vegetable oil, salt, sugar, and sesame seeds. Mix the batter thoroughly.

2. Heat the frying oil in a pot to Medium High with at least 2 inches of frying depth. Submerge the Dok Jok-Dok Bua mold in the frying oil without the batter until it is heated. 

3. Remove the mold from the frying oil and allow excess oil to drain before dipping the mold into the batter. When dipping the heated mold into the batter, allow the batter to cover maximum up to 3/4 of the mold. This will ensure that the batter can easily slip off while frying.

4. Bring the mold covered with batter to the frying pot and submerge the mold in the frying oil only up to where the batter covers.

5. About 1 minute after, use a utensil to release the frying batter from the mold. Flip the formed cookie and allow it to turn golden.

6. Remove the cookie from the frying oil and place it on paper towels to allow the oils the drain.

7. Repeat the frying steps until you finish the batter. Enjoy!


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