Ingredients with Measurements:
- For the batter:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/2 cup coconut cream
- 1/2 cup water
- For the filling:
- 1 cup durian flesh, mashed
- 1/2 cup coconut cream
- 1/4 cup sugar
- 1/4 teaspoon salt
Special equipment needed:
- Kanom Bueang pan or a flat non-stick pan
- Spatula
Step-by-step instructions:
For the batter:
1. In a mixing bowl, combine rice flour, all-purpose flour, salt, baking powder, and turmeric powder.
2. Add coconut cream and water gradually while whisking until the batter is smooth and lump-free.
3. Cover the bowl with a plastic wrap and let it rest for 30 minutes.
For the filling:
1. In a saucepan, combine durian flesh, coconut cream, sugar, and salt.
2. Cook over medium heat while stirring until the mixture thickens and becomes sticky.
3. Remove from heat and let it cool.
To assemble:
1. Heat the Kanom Bueang pan over medium heat.
2. Grease the pan with a little oil using a brush or a paper towel.
3. Pour a ladle of the batter onto the pan and swirl it to cover the entire surface.
4. Cook for about 1-2 minutes until the edges start to curl and the bottom is golden brown.
5. Using a spatula, fold the Kanom Bueang in half to form a taco shape.
6. Add a spoonful of the durian filling inside the Kanom Bueang and fold it in half again to form a quarter-circle shape.
7. Repeat the process until all the batter and filling are used up.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat for both the Kanom Bueang pan and the filling.
Serving size:
- Makes 10-12 Kanom Bueang.
Nutritional information:
- Calories: 170 per serving
- Total fat: 7g
- Cholesterol: 0mg
- Sodium: 155mg
- Total carbohydrates: 26g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or potato starch.
- All-purpose flour can be substituted with wheat flour or gluten-free flour.
- Turmeric powder can be omitted if not available.
Variations:
- The durian filling can be substituted with other fillings such as coconut cream and shredded coconut, whipped cream and fruits, or savory fillings like minced pork and shrimp.
Tips and tricks:
- Make sure the batter is smooth and lump-free to get a crispy and thin Kanom Bueang.
- Grease the pan lightly to prevent the batter from sticking.
- Use a non-stick pan if a Kanom Bueang pan is not available.
- Do not overfill the Kanom Bueang to prevent it from breaking.
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 pan over low heat until crispy.
Presentation ideas:
- Arrange the Kanom Bueang on a plate and sprinkle some powdered sugar on top.
- Serve with a dollop of whipped cream and fresh fruits.
Garnishes:
- Fresh mint leaves or edible flowers can be used as a garnish.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the Kanom Bueang is too thick, add more water to the batter.
- If the Kanom Bueang is too thin, add more flour to the batter.
Food safety advice:
- Make sure to cook the durian filling thoroughly to prevent any bacterial growth.
Food history:
- Kanom Bueang is a traditional Thai dessert that originated in the Ayutthaya period (1350-1767).
Flavor profiles:
- The Kanom Bueang has a crispy and slightly sweet taste, while the durian filling has a creamy and pungent flavor.
Serving suggestions:
- Serve the Kanom Bueang as a dessert or a snack.
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Region: Thai