Breads
Khao Kub
Ingredients
- 300 g (1.5 cups) glutinous rice, cooked
- 1 tbsp sesame seeds
- 1/2 tsp salt
- vegetable oil, for frying
Method
- While the cooked sticky rice is still warm, mix in sesame seeds and salt.
- Press small portions of rice thinly and evenly onto drying trays or banana leaves.
- Sun-dry the rice discs for 1-2 days, flipping occasionally, until completely hard and dry.
- Just before serving, deep-fry or grill the dried discs for 30-60 seconds until they puff up and turn golden and crisp.
- Drain briefly on paper towels and serve as a snack.
Introduction: Khao Kub are thin, crisp rice crackers made from sticky rice, sun-dried and then grilled or fried until puffed and crunchy.
Cultural Background: Khao Kub are thin, crisp rice crackers made from sticky rice, sun-dried and then grilled or fried until puffed and crunchy. A popular snack food across rural Laos, they are traditionally made in batches during the dry season when there is ample sunshine for drying.
Tips: Ensure the rice discs are completely dry before frying, or they will not puff properly. Fry in small batches at a steady medium-high heat for the best puff.
Variations: Some versions add crushed dried shrimp or shredded coconut into the rice before drying. A savoury chilli-dusted version is common as a beer snack.
Storage: Store dried, un-fried discs in an airtight container for up to 1 month; fry just before eating.
Reheating: Not applicable once fried – best eaten fresh and crisp.
FAQs:
Q: Can I dry these in an oven instead of the sun?
A: Yes, use the lowest oven setting with the door ajar for several hours.
Q: Are Khao Kub sweet or savoury?
A: They are lightly savoury, often eaten plain or dipped in chilli sauce.
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