Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 cups coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 2 ripe bananas, mashed
- 1/4 cup shredded coconut
- 1/4 cup roasted sesame seeds
Special equipment needed:
- Khanom Buang pan or a flat non-stick pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
a. In a mixing bowl, combine rice flour, all-purpose flour, cornstarch, and salt. Whisk until well combined.
b. In a separate bowl, mix coconut milk, water, and sugar until sugar is dissolved.
c. Add the wet ingredients to the dry ingredients and whisk until smooth.
d. Heat the Khanom Buang pan or a flat non-stick pan over medium heat.
e. Pour a ladleful of batter onto the pan and spread it evenly into a thin layer.
f. Cook for 1-2 minutes or until the edges start to curl up.
g. Add a spoonful of mashed bananas onto one side of the pancake and sprinkle with shredded coconut and roasted sesame seeds.
h. Fold the other side of the pancake over the filling and press gently with a spatula.
i. Cook for another 1-2 minutes or until the pancake is crispy and golden brown.
j. Repeat the process with the remaining batter and filling.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 Khanom Buang
Nutritional information:
Calories per serving: 200
Total fat: 7g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugar: 13g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or gluten-free flour.
- All-purpose flour can be substituted with cake flour or bread flour.
- Cornstarch can be substituted with tapioca starch or potato starch.
- Coconut milk can be substituted with almond milk or soy milk.
- Sugar can be substituted with honey or maple syrup.
- Bananas can be substituted with other fruits like mango or pineapple.
Variations:
- Add a pinch of turmeric powder to the batter to give the pancakes a yellow color.
- Use different fillings like sweetened condensed milk, whipped cream, or chocolate spread.
- Top the pancakes with fresh fruits or fruit compote.
Tips and tricks:
- Make sure the pan is hot enough before pouring the batter to prevent sticking.
- Spread the batter evenly to make thin and crispy pancakes.
- Use a non-stick pan or lightly grease the pan with cooking spray to prevent sticking.
- Flip the pancake carefully to avoid spilling the filling.
Storage instructions:
Store the leftover Khanom Buang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Khanom Buang in a toaster oven or microwave until warm and crispy.
Presentation ideas:
Arrange the Khanom Buang on a platter and sprinkle with extra shredded coconut and sesame seeds.
Garnishes:
Fresh mint leaves or edible flowers can be used as a garnish.
Pairings:
Serve the Khanom Buang with Thai iced tea or coconut water.
Suggested side dishes:
Fresh fruit salad or sticky rice can be served as a side dish.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter to thin it out.
- If the pancakes are too thin, add more flour to the batter to thicken it up.
- If the pancakes are sticking to the pan, add more oil or cooking spray to the pan.
Food safety advice:
Make sure the bananas are ripe and free from any bruises or mold.
Food history:
Khanom Buang is a traditional Thai dessert that originated in the Ayutthaya period. It is a crispy pancake filled with sweet or savory fillings.
Flavor profiles:
Khanom Buang with Banana Filling is sweet, crispy, and nutty with a hint of coconut flavor.
Serving suggestions:
Serve the Khanom Buang as a snack or dessert.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Thai
Taste: Sweet, Creamy, Nutty, Banana, Banana-Flavored