Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup tapioca flour
- 1/2 cup coconut cream
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup water
- 1/2 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 tbsp butter
Special equipment needed:
- Kanom Bueang pan or a small non-stick skillet
- Piping bag or plastic bag with a small hole cut in the corner
Step-by-step instructions:
A. Kanom Bueang Batter:
1. In a mixing bowl, combine rice flour, all-purpose flour, tapioca flour, sugar, salt, and baking powder. Mix well.
2. Add coconut cream and water to the dry ingredients. Mix until smooth.
3. Cover the bowl with a cloth and let the batter rest for 30 minutes.
B. Chocolate Filling:
1. In a small saucepan, heat the heavy cream until it starts to simmer.
2. Remove from heat and add chocolate chips and butter. Stir until the chocolate and butter are melted and the mixture is smooth.
3. Transfer the mixture to a piping bag or a plastic bag with a small hole cut in the corner.
C. Cooking Kanom Bueang:
1. Heat the Kanom Bueang pan or a small non-stick skillet over medium heat.
2. Brush the pan with a little oil.
3. Pour the batter into the pan, filling it about 2/3 full.
4. Cook until the edges start to lift and the bottom is golden brown, about 1-2 minutes.
5. Pipe the chocolate filling onto one side of the Kanom Bueang.
6. Fold the Kanom Bueang in half and press the edges together.
7. Remove from the pan and repeat with the remaining batter and filling.
D. Serving:
1. Serve the Kanom Bueang warm or at room temperature.
2. Garnish with powdered sugar or chopped nuts if desired.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
5. Temperature:
Cooking temperature: Medium heat
Serving size:
Makes about 12 Kanom Bueang
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 110mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 9g
Protein: 2g
Substitutions for ingredients:
- You can use milk instead of heavy cream for the chocolate filling.
- You can use white chocolate chips or milk chocolate chips instead of dark chocolate chips.
Variations:
- You can add shredded coconut to the Kanom Bueang batter for a coconut flavor.
- You can use a different filling, such as peanut butter or fruit jam.
Tips and tricks:
- Make sure the pan is hot enough before pouring the batter.
- Use a small ladle or measuring cup to pour the batter into the pan.
- Don't overfill the pan, or the Kanom Bueang will be too thick and won't cook evenly.
- Pipe the filling onto the Kanom Bueang while it's still warm, so it will melt and spread evenly.
Storage instructions:
Store the Kanom Bueang in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the Kanom Bueang in a toaster oven or a low-heat oven for a few minutes until warm.
Presentation ideas:
Arrange the Kanom Bueang on a platter and sprinkle with powdered sugar or chopped nuts. Serve with a cup of hot tea or coffee.
Garnishes:
Powdered sugar, chopped nuts, fresh fruit, whipped cream
Pairings:
Hot tea, coffee, Thai iced tea
Suggested side dishes:
Fresh fruit, Thai sticky rice, coconut ice cream
Troubleshooting advice:
- If the Kanom Bueang sticks to the pan, brush the pan with more oil.
- If the Kanom Bueang is too thick, add more water to the batter.
- If the chocolate filling is too thick, add more cream.
Food safety advice:
Make sure to cook the Kanom Bueang thoroughly and store it properly to prevent foodborne illness.
Food history:
Kanom Bueang is a traditional Thai dessert that originated in the Ayutthaya period (1351-1767). It is a thin, crispy pancake that is usually filled with sweet or savory ingredients.
Flavor profiles:
The Kanom Bueang has a crispy texture and a slightly sweet flavor. The chocolate filling adds a rich, decadent taste.
Serving suggestions:
Serve the Kanom Bueang as a dessert or a snack.
Related Categories
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Region: Thai
Taste: Creamy, Sweet, Chocolatey, Savory