Categories: Cookies, Thai 
      Yield: 1 batch 
  
-----------------------------------DOUGH----------------------------------- 
      2 c  Flour 
      1 ea Egg Yolk 
    1/2 c  Coconut Cream * 
      3 tb Lime Water (CaCO3 Solution) 
           Oil for Frying 
 
-----------------------------------SYRUP----------------------------------- 
      1 tb Cilantro Roots, Chopped Fine 
      1 ts Ground Black Pepper 
      1 ts Salt 
    3/4 c  Coconut Sugar 
      2 tb Jasmine Water (Extract) 
  
  * Coconut cream is the rich heavier portion of coconut milk, either 
  from the first "pressing", or skimmed of the top of coconut milk 
  that's been set aside for about an hour in the refrigerator. 
  Sift the flour and add egg yolk.  Knead the yolk into the flour while 
  slowly adding the coconut cream and lime water.  Knead until the 
  dough is soft and shiny.  Divide the dough into small round balls, 
  approximately 1 inch in diameter. You may make it larger or smaller, 
  if desired. 
  The dough ball is then "formed" onto a grooved wooden form into a 
  small thin sheet, with "ridges" on one side.  Fry the formed dough in 
  hot oil till golden brown.  Drain well and set aside to cool 
  completely. 
  In the meantime, add jasmine water to the coconut sugar in a good size 
  frying pan over a low heat.  When the sugar is fully melted and 
  combined with the jasmine water, add the cilantro roots, salt, and 
  peppers that had been previously blended together.  Turn the heat up 
  to medium and mix all the ingredients well.  Continue to stir, 
  preventing the syrup from burning, until the syrup is "fragrant". 
  Add the cooled fried dough and distribute the syrup all over the 
  dough. 
  Remove the coated dough pieces from the pan and spread out to cool on 
  a tray lined with waxed paper.  When cold, they may be stored in 
  air-tight container.