Ingredients with Measurements:
- For the Kanom Bueang:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup coconut cream
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp turmeric powder
- 1/2 tsp pandan extract
- 1/4 cup vegetable oil
- For the Custard Filling:
- 1/2 cup coconut cream
- 1/2 cup milk
- 1/2 cup sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Special equipment needed:
- Kanom Bueang pan or a non-stick pan with a flat bottom
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
For the Kanom Bueang:
1. In a mixing bowl, whisk together the rice flour, all-purpose flour, salt, baking powder, and turmeric powder.
2. In another mixing bowl, mix together the coconut cream, water, pandan extract, and vegetable oil.
3. Gradually pour the wet ingredients into the dry ingredients while whisking until the batter is smooth.
4. Heat the Kanom Bueang pan or non-stick pan over medium heat.
5. Using a ladle, pour the batter into the pan and swirl it around to form a thin crepe.
6. Cook until the edges start to curl up and the bottom is golden brown.
7. Remove the crepe from the pan and fold it into a cone shape.
8. Repeat the process until all the batter is used up.
For the Custard Filling:
1. In a saucepan, heat the coconut cream, milk, and sugar over medium heat until the sugar dissolves.
2. In a mixing bowl, whisk together the egg yolks, cornstarch, and salt.
3. Gradually pour the hot milk mixture into the egg yolk mixture while whisking.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens.
5. Remove from heat and stir in the vanilla extract.
6. Let the custard cool to room temperature.
Assembly:
1. Spoon the custard filling into the Kanom Bueang cones.
2. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Kanom Bueang pan or non-stick pan: medium heat
- Custard filling: low heat
Serving size:
- Makes 10 Kanom Bueang with Custard Filling
Nutritional information:
- Calories: 220
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g
- Sodium: 150mg
- Sugar: 13g
Substitutions for ingredients:
- Pandan extract can be substituted with green food coloring.
- Coconut cream can be substituted with heavy cream.
Variations:
- Kanom Bueang can be filled with other fillings such as shredded coconut and palm sugar.
- Custard filling can be substituted with other fillings such as fruit jam or chocolate ganache.
Tips and tricks:
- Make sure the Kanom Bueang batter is smooth to prevent lumps.
- Use a non-stick pan if you don't have a Kanom Bueang pan.
- Let the custard filling cool to room temperature before filling the Kanom Bueang.
Storage instructions:
- Kanom Bueang can be stored in an airtight container at room temperature for up to 2 days.
- Custard filling can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Kanom Bueang can be reheated in the microwave for 10-15 seconds.
Presentation ideas:
- Serve the Kanom Bueang on a platter with a sprinkling of powdered sugar.
Garnishes:
- Garnish with fresh fruit such as mango or strawberries.
Pairings:
- Serve with Thai iced tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the Kanom Bueang batter is too thick, add more water.
- If the Kanom Bueang sticks to the pan, add more oil to the pan.
Food safety advice:
- Make sure the custard filling is cooked to a safe temperature of 160°F.
Food history:
- Kanom Bueang is a traditional Thai dessert that originated in the Ayutthaya period.
Flavor profiles:
- Kanom Bueang is sweet and slightly savory, while the custard filling is creamy and sweet.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Thai