Fast fry or Burnt. The crunchiness of Khanom Dok jok comes from fast deep fry. Just 4 - 5 seconds after the mixture has been dipped in hot oil, the mixture rapidly sets, emerges onto the surface and looks like the origin of it’s name, water lettuce (Jok - Pistia), floating in a pan. Flip it quickly and remove or leave its burnt. Place the pistia-liked dessert on towel to drain oil, and finally bite the tender sweet, CRUNCHHH !.