Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/2 cup roasted peanuts, finely chopped
- 1/4 cup palm sugar
- 1/4 cup water
- 1/4 teaspoon salt
- Vegetable oil for greasing
Special equipment needed:
- Kanom Bueang pan or a small non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together rice flour, tapioca flour, all-purpose flour, and salt.
2. Add coconut milk, water, and sugar to the bowl and whisk until smooth.
3. In a separate pan, mix together chopped peanuts, palm sugar, water, and salt. Cook over medium heat until the mixture thickens and becomes sticky.
4. Preheat the Kanom Bueang pan over medium heat. Grease the pan with vegetable oil.
5. Pour a small amount of the batter into the pan and swirl it around to coat the bottom of the pan. Cook for 1-2 minutes until the edges start to curl up and the bottom is golden brown.
6. Spoon a small amount of the peanut filling onto one half of the pancake. Fold the other half over to create a half-moon shape.
7. Use a spatula to remove the Kanom Bueang from the pan and place it on a plate. Repeat the process until all the batter and filling are used up.
8. Serve the Kanom Bueang warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 10-12 Kanom Bueang
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Sodium: 90mg
Sugar: 7g
Substitutions for ingredients:
- You can use brown sugar instead of palm sugar.
- Almonds or cashews can be used instead of peanuts.
Variations:
- You can add shredded coconut to the batter for a coconut flavor.
- You can add sesame seeds to the peanut filling for a nutty flavor.
Tips and tricks:
- Make sure the pan is well-greased to prevent the Kanom Bueang from sticking.
- Use a small ladle to pour the batter into the pan for consistent size.
- Don't overfill the Kanom Bueang with filling, or it will be difficult to fold.
Storage instructions:
Store the Kanom Bueang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the Kanom Bueang in a toaster oven or microwave until warm.
Presentation ideas:
Arrange the Kanom Bueang on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with chopped peanuts or sesame seeds.
Pairings:
Serve with Thai iced tea or coffee.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the batter is too thick, add a little more water.
- If the Kanom Bueang is sticking to the pan, add more oil.
Food safety advice:
Make sure the peanut filling is cooked thoroughly to prevent any foodborne illnesses.
Food history:
Kanom Bueang is a traditional Thai dessert that originated in the Ayutthaya period. It is a popular street food in Thailand.
Flavor profiles:
The Kanom Bueang has a crispy texture and a sweet and salty flavor from the peanut filling.
Serving suggestions:
Serve the Kanom Bueang as a dessert or a snack.
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Region: Thai