Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Large bowl
- Whisk
- 9-inch round cake pan
- Parchment paper
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the glutinous rice flour, sugar, and salt.
3. In a separate bowl, whisk together the coconut milk, water, and vegetable oil.
4. Slowly add the wet ingredients to the dry ingredients, stirring with a wooden spoon until combined.
5. Line a 9-inch round cake pan with parchment paper.
6. Pour the batter into the pan and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden brown.
8. Allow to cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees Fahrenheit
Serving Size: 8-10 servings
Nutritional Information:
Calories: 150
Fat: 5g
Carbohydrates: 24g
Protein: 2g
Substitutions for Ingredients
- Glutinous rice flour: can be substituted with all-purpose flour
- Sugar: can be substituted with honey or maple syrup
- Coconut milk: can be substituted with almond milk or soy milk
- Vegetable oil: can be substituted with olive oil or coconut oil
Variations:
- Add 1/4 cup of shredded coconut for a more coconut-y flavor
- Add 1/4 cup of chopped nuts for a crunchy texture
- Add 1/4 cup of dried fruit for a sweet and fruity flavor
Tips and Tricks:
- Make sure to whisk the wet ingredients together until fully combined before adding to the dry ingredients.
- Make sure to spread the batter evenly in the pan before baking.
Storage Instructions:
Khanom Bodin with Coconut Milk can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Khanom Bodin with Coconut Milk can be reheated in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Presentation Ideas:
Khanom Bodin with Coconut Milk can be served with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Khanom Bodin with Coconut Milk can be garnished with shredded coconut, chopped nuts, or dried fruit.
Pairings:
Khanom Bodin with Coconut Milk pairs well with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
Khanom Bodin with Coconut Milk can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
If the Khanom Bodin with Coconut Milk is too dry, add a tablespoon of water to the batter before baking.
Food Safety Advice:
Make sure to store the Khanom Bodin with Coconut Milk in an airtight container in the refrigerator and consume within 5 days.
Food History:
Khanom Bodin is a traditional Thai dessert that is made with glutinous rice flour, coconut milk, and sugar. It is believed to have originated in the Ayutthaya period of Thailand.
Flavor Profiles:
Khanom Bodin with Coconut Milk has a sweet and coconut-y flavor with a slightly chewy texture.
Serving Suggestions:
Khanom Bodin with Coconut Milk can be served as a dessert or a snack.
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Region: Thai