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 sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup durian flesh, mashed
- 1/2 cup whipped cream
- Vegetable oil for frying
Special equipment needed:
- Khanom Buang pan or a non-stick pan
- Piping bag or plastic bag with a small hole cut in the corner
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, cornstarch, and salt. Mix well.
2. In a separate bowl, mix coconut milk, sugar, and vanilla extract until sugar is dissolved.
3. Add the wet ingredients to the dry ingredients and whisk until smooth.
4. Heat a non-stick pan over medium heat. Brush the pan with vegetable oil.
5. Pour a small amount of 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 lift and the bottom is golden brown.
6. Using a spatula, fold the pancake in half and remove from the pan. Repeat until all the batter is used up.
7. In a mixing bowl, combine mashed durian flesh and whipped cream. Mix well.
8. Fill a piping bag or plastic bag with the durian filling.
9. Pipe the filling into the folded khanom buang.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 10-12 khanom buang
Nutritional information:
Calories: 194
Fat: 10g
Carbohydrates: 24g
Protein: 2g
Sodium: 117mg
Sugar: 10g
Substitutions for ingredients:
- Rice flour can be substituted with glutinous rice flour.
- All-purpose flour can be substituted with cake flour.
- Cornstarch can be substituted with tapioca starch.
- Durian flesh can be substituted with any other fruit filling of your choice.
Variations:
- Instead of durian filling, you can use whipped cream with fresh fruit.
- You can add food coloring to the batter for a colorful presentation.
Tips and tricks:
- Make sure the pan is well-oiled to prevent sticking.
- Use a non-stick pan or a khanom buang pan for best results.
- Do not overfill the khanom buang with filling to prevent it from bursting.
Storage instructions:
Store the khanom buang in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the khanom buang in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the khanom buang on a platter and sprinkle with powdered sugar.
Garnishes:
Garnish with fresh fruit or mint leaves.
Pairings:
Serve with Thai iced tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the batter is too thick, add more coconut milk.
- If the khanom buang is too thick, add more water to the batter.
- If the khanom buang is too thin, add more flour to the batter.
Food safety advice:
Make sure the durian flesh is fresh and ripe before using.
Food history:
Khanom Buang is a traditional Thai dessert that dates back to the Ayutthaya period. It is a crispy pancake filled with sweet or savory toppings.
Flavor profiles:
The khanom buang has a crispy texture with a sweet and creamy filling. The durian filling adds a unique and pungent flavor.
Serving suggestions:
Serve as a dessert or a snack.
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Region: Thai