Ingredients with Measurements:
- For the crepe:
- 1 cup rice flour
- 1/4 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
- 1 tablespoon vegetable oil
- For the taro filling:
- 2 cups taro, peeled and diced
- 1/2 cup coconut cream
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Special equipment needed:
- Non-stick pan
- Blender or food processor
Step-by-step instructions:
- For the crepe:
1. In a mixing bowl, combine rice flour, all-purpose flour, tapioca flour, and salt.
2. In a separate bowl, mix coconut milk, water, turmeric powder, and vegetable oil.
3. Gradually pour the liquid mixture into the dry mixture while whisking until smooth.
4. Heat a non-stick pan over medium heat.
5. Pour a ladleful of batter onto the pan and swirl it around to form a thin crepe.
6. Cook for about 1 minute or until the edges start to curl up.
7. Fold the crepe in half and remove from the pan.
8. Repeat until all the batter is used up.
- For the taro filling:
1. In a blender or food processor, blend the taro until smooth.
2. In a saucepan, combine the taro puree, coconut cream, sugar, salt, and vanilla extract.
3. Cook over medium heat, stirring constantly, until the mixture thickens and becomes sticky.
4. Remove from heat and let cool.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
5. Temperature:
- Non-stick pan over medium heat
Serving size:
- Makes about 12 crepes
Nutritional information:
- Calories: 180 per serving
- Fat: 7g
- Carbohydrates: 27g
- Protein: 2g
Substitutions for ingredients:
- Taro can be substituted with sweet potato or pumpkin.
- Coconut cream can be substituted with heavy cream or milk.
Variations:
- The filling can be flavored with pandan extract or coconut flakes.
- The crepe can be made with different flours such as mung bean flour or wheat flour.
Tips and tricks:
- Make sure the crepe batter is smooth and free of lumps.
- Use a non-stick pan to prevent the crepes from sticking.
- Adjust the amount of sugar in the filling to your liking.
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 saucepan over low heat until heated through.
Presentation ideas:
- Arrange the crepes on a platter and spoon the filling on top.
- Garnish with toasted coconut flakes or chopped nuts.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Fresh fruit
Pairings:
- Thai iced tea
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Steamed vegetables
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 thick, add more coconut cream or milk.
Food safety advice:
- Make sure to cook the taro filling thoroughly to prevent foodborne illness.
Food history:
- Khanom Buang is a traditional Thai dessert that originated in the Ayutthaya period (1351-1767).
Flavor profiles:
- The crepe is slightly sweet and has a hint of turmeric.
- The taro filling is sweet and creamy.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Thai