Begin by placing rice flour, tapioca starch, white sugar, and salt into a large mixing bowl. Create a well in the center and add the egg, oil, lime water, and coconut milk. Start stirring in the center, gradually incorporating the dry ingredients from the sides until everything is well mixed. Allow the batter to rest for 10 minutes.

Next, strain the batter through a sieve into another deep bowl to ensure it’s smooth without any lumps.

Stir in 1 tablespoon of black sesame seeds into the batter. Add the second tablespoon of sesame seeds when you have used half of the batter.

Heat oil in a large wok or deep frying pan and fry the chopped pandan leaves over low to medium heat until they become aromatic and then remove them.

Before you start making the cookies, preheat the lotus flower mold in the oil.

After heating, tap the mold gently on paper towels to shake off excess oil, and rest it on the towels for 2 counts.

Dip the heated mold into the batter for 3 counts. You should hear a sizzle that tells you the mold is hot enough. Be careful not to cover the top of the mold with batter. Shake off any excess and then immediately return the mold to the hot oil.

Submerge the mold in the hot oil, holding it just above the bottom of the pan, for about 5 counts. Then, lift and shake the mold slightly to release the batter into the oil.

Allow the cookie to fry for about 20 seconds, flip it, and fry for another 20 seconds or until it turns golden. Remove it from the oil with tongs.

Shape the fried cookie over a small bowl to give it the lotus flower form. Continue with the remaining batter, starting again from dipping the mold.

Once each cookie is fried and shaped, transfer it to a colander to drain any extra oil. Serve the cookies fresh and warm, or store them for later consumption. Enjoy your homemade Thai cookies!