Ingredients with Measurements:
- For the batter:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 1/2 cups coconut milk
- 1/2 cup water
- For the filling:
- 1/2 cup sesame seeds
- 1/2 cup sugar
- 1/4 cup grated coconut
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Spatula
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, salt, and turmeric powder. Mix well.
2. Add coconut milk and water to the dry ingredients. Whisk until smooth.
3. Heat a non-stick pan over medium heat. Pour a ladleful of batter into the pan and swirl to cover the bottom. Cook until the edges start to curl up and the bottom is golden brown. Flip and cook for another 10 seconds. Remove from heat and repeat until all the batter is used up.
4. In a small saucepan, combine sesame seeds, sugar, grated coconut, water, salt, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown.
5. Spoon the sesame filling onto one half of each crepe. Fold the other half over and press gently to seal.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Non-stick pan over medium heat
Serving size:
- Makes 10-12 crepes
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 27g
- Protein: 3g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or potato starch.
- All-purpose flour can be substituted with gluten-free flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Sesame seeds can be substituted with chopped nuts or chocolate chips.
- Grated coconut can be substituted with coconut flakes.
Variations:
- Add chopped fruits or jam to the filling.
- Use different spices in the batter, such as cinnamon or cardamom.
- Make a savory version of the crepes by omitting the turmeric powder and filling them with vegetables or meat.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan to prevent the crepes from sticking.
- Keep the heat at medium to prevent the crepes from burning.
- Use a spatula to flip the crepes gently.
- Store the crepes and filling separately to prevent them from getting soggy.
Storage instructions:
- Store the crepes and filling separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crepes in a non-stick pan over low heat until warm.
- Reheat the filling in a small saucepan over low heat until warm.
Presentation ideas:
- Arrange the crepes on a platter and sprinkle with sesame seeds or powdered sugar.
- Serve with a dollop of whipped cream or ice cream.
Garnishes:
- Sesame seeds
- Powdered sugar
- Whipped cream
- Ice cream
Pairings:
- Thai iced tea
- Green tea
- Coffee
Suggested side dishes:
- Fresh fruit
- Spring rolls
- Pad Thai
Troubleshooting advice:
- If the batter is too thick, add more water or coconut milk.
- If the crepes are too thin, add more flour to the batter.
- If the crepes are sticking to the pan, add more oil or use a non-stick spray.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and utensils before cooking.
- Cook the filling to the recommended temperature to prevent foodborne illness.
Food history:
- Khanom Buang is a traditional Thai dessert that dates back to the Ayutthaya period (1350-1767). It was originally made with egg yolks and coconut cream, but the recipe evolved over time to include rice flour and coconut milk.
Flavor profiles:
- Sweet
- Nutty
- Creamy
- Crunchy
Serving suggestions:
- Serve as a dessert or a snack.
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Region: Thai