Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 2 tablespoons sesame seeds
- 2 tablespoons shredded coconut
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Wok
- Rolling pin
- Pastry brush
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Make a well in the center of the dry ingredients and add the oil and warm water.
3. Mix the ingredients together until a dough forms.
4. Knead the dough for 5 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Meanwhile, heat a wok over medium-high heat and add the sesame seeds and shredded coconut.
7. Toast the sesame seeds and coconut for 3-4 minutes, stirring frequently, until they are golden brown.
8. Remove the toasted sesame seeds and coconut from the wok and set aside.
9. In a medium bowl, combine the chocolate chips, heavy cream, butter, and vanilla extract.
10. Microwave the mixture for 1 minute, stirring every 30 seconds, until the chocolate is melted and the mixture is smooth.
11. Set aside the chocolate filling.
12. Divide the dough into 8 equal pieces.
13. On a lightly floured surface, roll out each piece of dough into a thin circle.
14. Brush the edges of each circle with water and place 1 tablespoon of the chocolate filling in the center.
15. Fold the edges of the dough over the filling to form a half-moon shape.
16. Heat a frying pan over medium heat and add enough oil to cover the bottom of the pan.
17. Carefully place the khanom bueang in the hot oil and fry for 2-3 minutes on each side, until golden brown.
18. Remove the khanom bueang from the pan and drain on a paper towel-lined plate.
19. Sprinkle the toasted sesame seeds and coconut over the khanom bueang and serve.
Time:
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 8 khanom bueang
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 4g
Ingredients with Measurements:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips.
- Heavy cream can be substituted with coconut cream.
- Butter can be substituted with vegan butter.
Variations:
- The filling can be changed to include different types of nuts, dried fruits, or jams.
- The dough can be flavored with different spices, such as cinnamon or cardamom.
Tips and Tricks:
- Make sure the oil is hot before adding the khanom bueang to ensure even cooking.
- To make the khanom bueang crispier, fry them for an extra minute on each side.
Storage Instructions:
Khanom bueang can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Khanom bueang can be reheated in a 350°F oven for 5-7 minutes, or until heated through.
Presentation Ideas:
Khanom bueang can be served on a platter with a variety of dipping sauces, such as sweet and sour sauce or peanut sauce.
Garnishes:
Khanom bueang can be garnished with toasted sesame seeds, shredded coconut, or chopped nuts.
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 green salad.
Troubleshooting Advice:
- If the khanom bueang are not cooking evenly, make sure the oil is hot enough before adding them to the pan.
- If the khanom bueang are too greasy, make sure to drain them on a paper towel-lined plate after frying.
Food Safety Advice:
- Make sure to wash your hands before and after handling the dough and filling.
- Make sure to use a clean work surface and utensils when preparing the khanom bueang.
Food History:
Khanom bueang is a traditional Thai dessert that dates back to the 16th century. It is believed to have originated from the Chinese mooncake.
Flavor Profiles:
Khanom bueang has a sweet and savory flavor with notes of chocolate and coconut.
Serving Suggestions:
Khanom bueang can be served as a dessert or snack.
Related Categories
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Region: Thai
Taste: Sweet, Creamy, Chocolatey, Nutty