Ingredients with Measurements:
- For the batter:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/4 cup tapioca flour
- 1/4 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/4 teaspoon turmeric powder
- For the filling:
- 1 cup mashed sweet potato
- 1/4 cup coconut cream
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- For the topping:
- 1/4 cup shredded coconut
- 1/4 cup sesame seeds
- 1/4 cup sugar
- 1/4 teaspoon salt
Special equipment needed:
- Non-stick pan or griddle
- Spatula
- Piping bag or plastic bag with a small hole
Step-by-step instructions:
For the batter:
1. In a mixing bowl, combine rice flour, all-purpose flour, tapioca flour, and salt.
2. Gradually add coconut milk and water while whisking until the batter is smooth.
3. Add turmeric powder and mix well.
4. Let the batter rest for 30 minutes.
For the filling:
1. In a saucepan, combine mashed sweet potato, coconut cream, sugar, salt, and cinnamon.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes sticky.
3. Remove from heat and let it cool.
For the topping:
1. In a dry pan, toast shredded coconut and sesame seeds over low heat until fragrant.
2. Add sugar and salt, and stir until the sugar melts and coats the coconut and sesame seeds.
3. Remove from heat and let it cool.
To assemble:
1. Heat a non-stick pan or griddle over medium heat.
2. Pour the batter into a piping bag or plastic bag with a small hole.
3. Pipe the batter onto the pan in a circular motion to form a thin, crispy crepe.
4. Cook until the edges turn golden brown, then flip and cook the other side.
5. Remove from heat and fold the crepe in half.
6. Pipe the sweet potato filling onto the crepe.
7. Sprinkle the topping over the filling.
8. Serve immediately.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
5. Temperature:
- Non-stick pan or griddle should be heated over medium heat.
Serving size:
- This recipe makes 10-12 Khanom Buang.
Nutritional information:
- Calories: 180 per serving
- Total Fat: 5g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 2g
Substitutions for ingredients:
- Instead of sweet potato, you can use pumpkin or taro.
- Instead of coconut cream, you can use heavy cream or milk.
- Instead of sesame seeds, you can use chopped peanuts or cashews.
Variations:
- You can add chopped scallions or cilantro to the filling for a savory version.
- You can use different toppings such as chopped fruit, chocolate chips, or whipped cream.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan or griddle to prevent the crepes from sticking.
- Pipe the batter in a circular motion to form a thin, even crepe.
- Let the crepes cool before adding the filling to prevent it from melting.
- Toast the topping over low heat to prevent burning.
Storage instructions:
- You can store leftover Khanom Buang in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the Khanom Buang in a toaster oven or oven at 350°F for 5-7 minutes.
Presentation ideas:
- Arrange the Khanom Buang on a platter and sprinkle extra topping over them.
- Serve with a side of fresh fruit or a scoop of ice cream.
Garnishes:
- Fresh mint leaves or edible flowers.
Pairings:
- Thai iced tea or coffee.
Suggested side dishes:
- Fresh fruit salad or coconut sticky rice.
Troubleshooting advice:
- If the batter is too thick, add more water or coconut milk.
- If the crepes are too thick, pipe less batter onto the pan.
- If the filling is too runny, cook it longer until it thickens.
Food safety advice:
- Make sure to cook the sweet potato filling thoroughly to prevent foodborne illness.
Food history:
- Khanom Buang is a traditional Thai dessert that dates back to the Ayutthaya period (1350-1767).
Flavor profiles:
- The crispy crepe pairs well with the sweet and sticky filling, topped with a crunchy and nutty topping.
Serving suggestions:
- Serve Khanom Buang as a dessert or snack.
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Region: Thai