Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 tablespoons sesame seeds
- 2 tablespoons toasted coconut flakes
- 2 ripe bananas, mashed
- 2 tablespoons honey
Special Equipment Needed:
- Large bowl
- Whisk
- Rolling pin
- Frying pan
- Spatula
- Plate
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the coconut milk, vegetable oil, and sugar.
3. Pour the wet ingredients into the dry ingredients and mix together until a dough forms.
4. Knead the dough for 5 minutes, then cover with plastic wrap and let rest for 15 minutes.
5. Roll the dough out on a lightly floured surface until it is 1/8-inch thick.
6. Cut the dough into 3-inch circles and place 1 teaspoon of mashed banana in the center of each circle.
7. Fold the dough over the filling and press the edges together to seal.
8. Heat a large frying pan over medium-high heat and add enough oil to cover the bottom of the pan.
9. Place the khanom bueang in the pan and fry for 2 minutes on each side, or until golden brown.
10. Remove from the pan and place on a plate lined with paper towels to absorb the excess oil.
11. Drizzle with honey and sprinkle with sesame seeds and toasted coconut flakes.
Time:
Preparation Time: 25 minutes
Cooking Time: 4 minutes
Temperature: Medium-high heat
Serving Size: Makes 12 khanom bueang
Nutritional Information:
Calories: 140
Fat: 8g
Carbohydrates: 15g
Protein: 2g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk
- Vegetable oil can be substituted with olive oil
- Sesame seeds can be substituted with poppy seeds
- Toasted coconut flakes can be substituted with toasted almonds
- Honey can be substituted with maple syrup
Variations:
- For a savory version, omit the banana filling and add 1/4 cup of cooked shrimp or chicken to the center of each khanom bueang.
- For a sweet version, add 1 teaspoon of sugar to the center of each khanom bueang before folding.
Tips and Tricks:
- Make sure to roll the dough out evenly to ensure even cooking.
- For a crispier texture, fry the khanom bueang for an additional minute on each side.
Storage Instructions:
Khanom bueang can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Khanom bueang can be reheated in a toaster oven or in a pan over medium heat for 2 minutes on each side.
Presentation Ideas:
Khanom bueang can be served as an appetizer or a snack. They can also be served as a dessert with a scoop of ice cream.
Garnishes:
Khanom bueang can be garnished with fresh fruit, whipped cream, or chocolate sauce.
Pairings:
Khanom bueang pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
Khanom bueang can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
If the khanom bueang are not cooking evenly, make sure the oil is hot enough before adding the khanom bueang to the pan.
Food Safety Advice:
Make sure to use a clean plate and paper towels when handling the khanom bueang.
Food History:
Khanom bueang is a traditional Thai dessert that has been enjoyed for centuries.
Flavor Profiles:
Khanom bueang has a sweet and nutty flavor with a hint of coconut and banana.
Serving Suggestions:
Khanom bueang can be served as an appetizer or a snack. They can also be served as a dessert with a scoop of ice cream.
Related Categories
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Region: Thai
Taste: Sweet, Creamy, Nutty, Banana, Banana-Flavored