Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup vegetable oil
- 1 cup warm water
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
- 2 tablespoons coconut cream
Special Equipment Needed:
- Wok or large skillet
- Rolling pin
- 2-inch round cookie cutter
- Small bowl
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, salt, and sugar.
2. Add the vegetable oil and warm water and mix until a dough forms.
3. Knead the dough on a lightly floured surface until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Meanwhile, in a small bowl, combine the shredded coconut, sugar, salt, cardamom, mace, and nutmeg.
6. Add the coconut cream and mix until everything is well combined.
7. On a lightly floured surface, roll out the dough to 1/8-inch thickness.
8. Using a 2-inch round cookie cutter, cut out circles from the dough.
9. Place 1 teaspoon of the coconut filling in the center of each circle.
10. Fold the edges of the dough up to form a half-moon shape and press the edges together to seal.
11. Heat a wok or large skillet over medium heat.
12. Add the khanom bueang and cook for 2-3 minutes on each side, until lightly golden brown.
13. Remove from the heat and let cool.
Time:
Preparation Time: 45 minutes
Cooking Time: 6 minutes
Temperature: Medium heat
Serving Size: Makes about 24 khanom bueang
Nutritional Information:
Calories: 90
Fat: 4.5g
Carbohydrates: 12g
Protein: 1g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Vegetable oil can be substituted with coconut oil.
- Coconut cream can be substituted with coconut milk.
Variations:
- The filling can be varied with different types of nuts, such as almonds, cashews, or walnuts.
- The filling can also be varied with different types of dried fruits, such as raisins, dates, or figs.
Tips and Tricks:
- The dough should be rolled out as thin as possible for the best results.
- The edges of the dough should be sealed tightly to prevent the filling from leaking out.
Storage Instructions:
Khanom bueang can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Khanom bueang can be reheated in a preheated 350°F oven for 5-7 minutes.
Presentation Ideas:
Khanom bueang can be served on a platter with a variety of dipping sauces, such as sweet chili sauce or peanut sauce.
Garnishes:
Khanom bueang can be garnished with toasted coconut flakes, sesame seeds, or chopped peanuts.
Pairings:
Khanom bueang pairs well with a variety of beverages, such as iced tea, coffee, or coconut milk.
Suggested Side Dishes:
Khanom bueang can be served with a variety of side dishes, such as fresh fruit, steamed vegetables, or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
It is important to keep all ingredients and utensils clean and sanitized when making 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 hints of cardamom, mace, and nutmeg.
Serving Suggestions:
Khanom bueang can be served as a snack or dessert.
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Region: Thai