Ingredients with Measurements:
- For the batter:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups coconut milk
- 1/2 cup water
- For the pandan filling:
- 1 cup pandan juice
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Special equipment needed:
- Kanom Bueang pan or a small non-stick frying pan
- Spatula
Step-by-step instructions:
- In a mixing bowl, combine rice flour, all-purpose flour, tapioca flour, salt, and baking powder. Mix well.
- Add coconut milk and water to the dry ingredients. Whisk until smooth.
- Cover the batter and let it rest for 30 minutes.
- In a saucepan, combine pandan juice, coconut milk, sugar, rice flour, all-purpose flour, and salt. Cook over medium heat, stirring constantly until the mixture thickens.
- Remove from heat and let it cool.
- Heat the Kanom Bueang pan over medium heat. Brush the pan with oil.
- Pour the batter into the pan, filling it halfway. Cook until the edges turn golden brown.
- Add a spoonful of the pandan filling on one side of the Kanom Bueang. Fold the other side over to create a half-moon shape.
- Use a spatula to remove the Kanom Bueang from the pan and transfer it to a plate.
- Repeat the process until all the batter and filling are used up.
- Serve warm.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
5. Temperature:
- Kanom Bueang pan should be heated over medium heat.
Serving size:
- This recipe makes about 20 Kanom Bueang.
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 17g
- Protein: 2g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- If you can't find pandan juice, you can use pandan extract instead.
Variations:
- You can use different fillings such as taro, corn, or custard.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Brush the pan with oil before cooking each Kanom Bueang.
- Don't overfill the pan with batter, or it will be difficult to fold the Kanom Bueang.
Storage instructions:
- You can store the Kanom Bueang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Kanom Bueang in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- You can arrange the Kanom Bueang on a platter and garnish with fresh herbs or edible flowers.
Garnishes:
- Fresh herbs such as mint or basil
- Edible flowers such as pansies or nasturtiums
Pairings:
- Thai iced tea or coffee
Suggested side dishes:
- Fresh fruit such as mango or pineapple
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the Kanom Bueang is sticking to the pan, brush the pan with more oil.
Food safety advice:
- Make sure the pandan filling is cooked thoroughly before using it as a filling.
Food history:
- Kanom Bueang is a traditional Thai dessert that originated in the Ayutthaya period (1351-1767).
Flavor profiles:
- The Kanom Bueang has a crispy texture from the batter and a sweet and fragrant flavor from the pandan filling.
Serving suggestions:
- Serve the Kanom Bueang as a dessert or a snack.
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Region: Thai