Lao Lotus Cookie: A delicate, flower-shaped cookie made by dipping a brass lotus mold into a batter of rice flour, coconut milk and sugar, then frying it in hot oil until it turns golden and crisp. Toasted sesame seeds give it a nutty crunch, and the batter carries a light coconut and palm-sugar sweetness. The cookie is thin, lacy and shatters when you bite it. It’s a traditional Lao treat for festivals and celebrations, and it goes well with Thai iced tea or Lao coffee.
Details to confirm
Sesame: If your cookie doesn’t use sesame, drop it from the text. If it’s a nut-free product, you may want to say so.
Packaging: Tell me if it’s sold by the piece or in a bag, and the price, and I’ll add that. For a grand opening it could make a nice free sample next to the Cococane.
Allergens: Rice flour and coconut are the main ingredients, but check your own recipe for egg or other allergens before you print “gluten-free” or similar claims.
Lao Lotus Cookie: A delicate, flower-shaped cookie made by dipping a brass lotus mold into a batter of rice flour, coconut milk and sugar, then frying it in hot oil until it turns golden and crisp. Toasted sesame seeds give it a nutty crunch, and the batter carries a light coconut and palm-sugar sweetness. The cookie is thin, lacy and shatters when you bite it. It’s a traditional Lao treat for festivals and celebrations, and it goes well with Thai iced tea or Lao coffee.
Details to confirm
Sesame: If your cookie doesn’t use sesame, drop it from the text. If it’s a nut-free product, you may want to say so.
Packaging: Tell me if it’s sold by the piece or in a bag, and the price, and I’ll add that. For a grand opening it could make a nice free sample next to the Cococane.
Allergens: Rice flour and coconut are the main ingredients, but check your own recipe for egg or other allergens before you print “gluten-free” or similar claims.
