from Recipes and Reciprocity 

When asked how krayasat was made, women spoke casually about dry roasting ingredients and mixing them together in large pans. The dry ingredients included peanuts, glutinous rice, popped new rice, coconut, and sesame seeds. After mixing them together, they added either a can of sweetened condensed milk or a mixture of palm sugar and coconut milk until the ingredients stuck together. The proportions varied, depending on the available ingredients in the household.

To make krayasat in a North American kitchen, try the following recipe: 

1 cup glutinous rice, lightly ground 

1 cup skinned peanuts 

1 cup sesame seeds 

1 cup sunflower seeds 

1 cup pumpkin seeds 

1 cup shredded coconut

Dry roast the above ingredients and place in a large mixing bowl.

Add 4 cups Rice Krispies or puffed rice. 

Heat 2 cups of palm sugar until bubbling; add 1 cup coconut cream and mix well. Pour over dry ingredients and mix until they are coated and sticky. Shape into mounds or press into a greased pan and cut into squares.

Nada’s Tips & Tricks: You can use brown instead of palm sugar. This recipe is a Thai version of our infamous Rice Krispies squares…and probably much healthier. Enjoy!

Used with permission of University of Manitoba Press from “Recipe and Reciprocity Chapter Two: Poppycock and Puffed Rice: Recipe Knowledge in Thai Buddhist Communities by Penny Van Esterik.