Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 cup sugar
- 1/2 cup cooked mung beans
- 1/4 cup palm sugar
- 1/4 cup water
- 1/4 tsp salt
- Vegetable oil for cooking
Special equipment needed:
- A kanom bueang pan or a small non-stick frying pan
- A blender or food processor
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, salt, baking powder, and sugar. Mix well.
2. Add coconut milk and water to the dry ingredients. Whisk until smooth.
3. Heat the kanom bueang pan or a small non-stick frying pan over medium heat. Brush the pan with vegetable oil.
4. Pour a small amount of batter into the pan, about 1 tablespoon. Swirl the pan to spread the batter evenly. Cook until the edges start to crisp and the bottom is golden brown, about 1-2 minutes.
5. Using a spatula, fold the kanom bueang in half to form a taco shape. Remove from the pan and set aside.
6. Repeat the process until all the batter is used up. This recipe should make about 20 kanom bueang.
7. To make the mung bean filling, blend cooked mung beans, palm sugar, water, and salt in a blender or food processor until smooth.
8. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
9. To assemble, spoon the mung bean filling into each kanom bueang. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- This recipe makes about 20 kanom bueang.
Nutritional information:
- Each kanom bueang with mung bean filling contains approximately 70 calories, 1g protein, 13g carbohydrates, 1g fat, and 0.5g fiber.
Substitutions for ingredients:
- You can substitute the mung bean filling with other fillings such as shredded coconut or sweet corn.
Variations:
- You can add pandan extract to the batter for a fragrant flavor.
- You can use brown sugar instead of palm sugar for the filling.
- You can add chopped peanuts or sesame seeds to the filling for extra texture.
Tips and tricks:
- Make sure the pan is hot enough before pouring the batter to prevent sticking.
- Use a non-stick pan or a well-seasoned kanom bueang pan to make flipping easier.
- If the batter is too thick, add a little more water to thin it out.
Storage instructions:
- Kanom bueang can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, place the kanom bueang in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Arrange the kanom bueang on a platter and sprinkle with sesame seeds or chopped peanuts.
- Serve with a side of sweet chili sauce or coconut cream.
Garnishes:
- Sesame seeds
- Chopped peanuts
Pairings:
- Thai iced tea
- Coconut water
Suggested side dishes:
- Fresh fruit such as mango or pineapple
- Sticky rice
Troubleshooting advice:
- If the batter is too thin, add a little more rice flour to thicken it.
- If the kanom bueang sticks to the pan, brush the pan with more oil before cooking the next one.
Food safety advice:
- Make sure the mung beans are fully cooked before blending them.
- Store the kanom bueang in an airtight container to prevent contamination.
Food history:
- Kanom bueang is a traditional Thai dessert that originated from the Ayutthaya period. It is a crispy, thin pancake filled with sweet or savory fillings.
Flavor profiles:
- Kanom bueang has a crispy texture and a slightly sweet flavor from the coconut milk and sugar. The mung bean filling is sweet and nutty.
Serving suggestions:
- Kanom bueang is a popular street food in Thailand and is often sold by vendors on the side of the road.
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Region: Thai