Ingredients with Measurements:
- For the crepe:
- 1 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 cup tapioca starch
- 1/4 tsp salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 egg
- 1 tbsp vegetable oil
- For the pandan filling:
- 1 cup coconut cream
- 1/2 cup palm sugar
- 1/4 cup water
- 1/2 cup pandan leaves, chopped
Special equipment needed:
- Crepe pan or non-stick skillet
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
- In a mixing bowl, combine rice flour, all-purpose flour, tapioca starch, and salt.
- In another mixing bowl, whisk together coconut milk, water, egg, and vegetable oil.
- Gradually pour the wet ingredients into the dry ingredients while whisking until a smooth batter forms.
- Heat a crepe pan or non-stick skillet over medium heat. Grease with oil.
- Pour a ladleful of batter onto the pan and swirl to coat the bottom evenly. Cook for 2-3 minutes or until the edges start to curl up.
- Using a spatula, fold the crepe in half and remove from the pan. Repeat until all the batter is used up.
- In a saucepan, combine coconut cream, palm sugar, water, and pandan leaves. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens.
- Remove the pandan leaves and let the filling cool.
- To assemble, spoon the pandan filling onto the crepes and fold them into triangles or roll them up.
- Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Crepe pan or non-stick skillet: medium heat
- Saucepan: medium heat
Serving size:
- Makes 8-10 crepes
Nutritional information:
- Calories: 250 per serving
- Fat: 14g
- Carbohydrates: 29g
- Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or cornstarch.
- Tapioca starch can be substituted with cornstarch or potato starch.
- Palm sugar can be substituted with brown sugar or granulated sugar.
- Pandan leaves can be substituted with vanilla extract or green food coloring.
Variations:
- Instead of pandan filling, use sweetened shredded coconut or fruit jam.
- Add a pinch of turmeric powder to the crepe batter for a yellow color.
Tips and tricks:
- Make sure the crepe batter is smooth and free of lumps.
- Use a non-stick skillet or crepe pan to prevent the crepes from sticking.
- Adjust the amount of sugar in the filling according to your taste.
- Let the filling cool before spooning onto the crepes to prevent them from becoming soggy.
Storage instructions:
- Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crepes in the microwave or oven until warm.
- Reheat the filling in a saucepan over low heat until warm.
Presentation ideas:
- Arrange the crepes on a platter and drizzle with extra pandan filling.
- Garnish with fresh mint leaves or toasted coconut flakes.
Garnishes:
- Fresh mint leaves
- Toasted coconut flakes
Pairings:
- Thai iced tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Sticky rice
Troubleshooting advice:
- If the crepes are too thick, add more water to the batter.
- If the crepes are too thin, add more rice flour to the batter.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils before and after handling food.
Food history:
- Khanom Buang is a traditional Thai dessert that dates back to the Ayutthaya period (1351-1767). It was originally made with a filling of shredded coconut and palm sugar, but over time, other fillings such as pandan and fruit jam were added.
Flavor profiles:
- The crepes are slightly sweet and have a crispy texture, while the pandan filling is creamy and aromatic with a hint of sweetness.
Serving suggestions:
- Serve as a dessert or snack.
Related Categories
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Region: Thai
Taste: Creamy, Sweet, Pandan, Fragrant, Pandan-Flavored