Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup coconut cream
- 1/2 cup water
- 1/2 cup palm sugar
- 1/4 cup shredded coconut
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 egg
- Oil for cooking
Special equipment needed:
- Kanom Bueang pan (a special Thai pan for making these pancakes)
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, salt, and baking powder.
2. In a separate bowl, whisk together coconut cream, water, egg, and palm sugar until the sugar dissolves.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Add shredded coconut to the batter and mix well.
5. Heat the kanom bueang pan over medium heat and brush with oil.
6. Pour a small amount of batter into the pan and swirl to coat the bottom.
7. Cook until the edges start to crisp up and the bottom is golden brown.
8. Fold the pancake in half and remove from the pan.
9. Repeat with the remaining batter.
10. Serve with coconut cream on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 12-15 pancakes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 17g
Protein: 2g
Sodium: 70mg
Sugar: 7g
Substitutions for ingredients:
- You can use brown sugar instead of palm sugar.
- You can use coconut milk instead of coconut cream.
Variations:
- You can add chopped scallions or shrimp to the batter for a savory version.
- You can add pandan extract to the batter for a green color and flavor.
Tips and tricks:
- Make sure the pan is hot enough before pouring the batter.
- Swirl the batter quickly to coat the bottom of the pan evenly.
- Use a non-stick pan if you don't have a kanom bueang pan.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave or in a pan over low heat.
Presentation ideas:
Serve the pancakes on a platter with the coconut cream drizzled on top.
Garnishes:
Sprinkle chopped peanuts or sesame seeds on top for added texture and flavor.
Pairings:
Serve with Thai iced tea or coffee for a complete snack or dessert.
Suggested side dishes:
These pancakes can be served as a standalone snack or dessert.
Troubleshooting advice:
If the pancakes are sticking to the pan, add more oil or adjust the heat.
Food safety advice:
Make sure the batter is cooked through before serving.
Food history:
Kanom Bueang is a traditional Thai snack that originated in the Ayutthaya period.
Flavor profiles:
These pancakes are sweet and coconutty with a crispy texture.
Serving suggestions:
Serve these pancakes as a snack or dessert.
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Region: Thai