Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 tablespoons sesame seeds
- 2 tablespoons coconut flakes
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped cashews
- 2 tablespoons chopped almonds
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped macadamia nuts
- 2 tablespoons chopped hazelnuts
- 2 tablespoons chopped pecans
- 2 tablespoons chopped dried cranberries
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped dried pineapple
- 2 tablespoons chopped dried mango
- 2 tablespoons chopped dried papaya
- 2 tablespoons chopped dried figs
- 2 tablespoons chopped dates
- 2 tablespoons chopped raisins
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special Equipment Needed:
- Food processor
- Rolling pin
- Wok or deep-fryer
- Tongs
- Slotted spoon
Step-by-Step Instructions:
1. In a food processor, combine the flour, salt, and sugar and process until combined.
2. Add the oil and water and process until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead until smooth.
4. Divide the dough into 16 equal pieces and roll each piece into a thin circle.
5. Place a tablespoon of the nut mixture in the center of each circle and fold the edges up to form a half-moon shape.
6. Heat the oil in a wok or deep-fryer to 350°F.
7. Carefully drop the khanom bueang into the hot oil and fry until golden brown, about 2 minutes.
8. Remove the khanom bueang from the oil with tongs or a slotted spoon and drain on paper towels.
9. To make the custard filling, combine the milk, sugar, cornstarch, butter, vanilla extract, and salt in a saucepan over medium heat.
10. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
11. Remove from the heat and let cool.
12. To assemble the khanom bueang, spoon the custard filling into the center of each half-moon.
13. Serve warm or at room temperature.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: 16 khanom bueang
Nutritional Information:
Calories: 200
Fat: 9g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Any combination of nuts can be used in place of the nut mixture.
- Whole milk can be substituted with almond milk or coconut milk.
- Butter can be substituted with vegan butter.
Variations:
- The khanom bueang can be filled with a variety of sweet fillings such as jam, Nutella, or peanut butter.
- The khanom bueang can be topped with a variety of toppings such as coconut flakes, chopped nuts, or sprinkles.
Tips and Tricks:
- Make sure the oil is hot enough before adding the khanom bueang.
- The dough should be rolled as thin as possible for the best results.
- The custard filling can be made ahead of time and stored in the refrigerator for up to 5 days.
Storage Instructions:
The khanom bueang can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The khanom bueang can be reheated in the microwave for 30 seconds or in a 350°F oven for 5 minutes.
Presentation Ideas:
The khanom bueang can be served on a platter with the custard filling in the center and the toppings arranged around the edges.
Garnishes:
The khanom bueang can be garnished with chopped nuts, coconut flakes, or sprinkles.
Pairings:
The khanom bueang pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
The khanom bueang can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until the desired consistency is reached.
- If the dough is too wet, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure to wash your hands before handling any food.
- Make sure to cook the khanom bueang to an internal temperature of 350°F.
Food History:
Khanom bueang is a traditional Thai dessert that dates back to the 17th century. It is believed to have originated in the city of Ayutthaya, which was the capital of Thailand at the time.
Flavor Profiles:
Khanom bueang has a sweet and nutty flavor with hints of vanilla from the custard filling.
Serving Suggestions:
Khanom bueang can be served as a dessert or a snack.
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Region: Thai