This ring is made from young shredded coconut, bi-tua (pandan leaves) flavouring, nuts, and puffed rice. It’s Thailand’s version of crunch bars and eaten at the new year in April. I’ve pressed it into a tom yum pan to get that donut shape.

Ingredients
125 gms Rice Crispies ( Puffed Toasted Rice )
80 gms Peanuts
40 gms Ground Young Coconut
150 gms Sugar
2 tbsp. White Sesame Seeds
10 gms Bitua Leaves (Pandan Leaves)
200 ml Water

Preparation
1. In a dry hot frying pan, toast the sesame seeds until they are golden.
2. Toast the peanuts in the same way, until browned and leave to cool.
3. Blend the bi tua leaves with the water then sieve to get just the green water.
4. Into a saucepan, place the bi tua water and bring to the boil, add the sugar and ground coconut and stir until the water reduces and becomes sticky.
5. Add the remaining ingredients, and mix to make sure the sticky water covers all the ingredients.
6. Empty into a tom-tum pan, press flat, and leave to cool and set.