Ingredients with Measurements:
- 2 cups mung beans
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons coconut cream
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 2 tablespoons tapioca flour
- 2 tablespoons sesame seeds
- 1/2 cup vegetable oil for frying
Special Equipment Needed:
- Wok
- Frying pan
- Rolling pin
- Pastry brush
- Pastry cutter
Step-by-Step Instructions:
1. Soak the mung beans in water for 1 hour.
2. Heat the vegetable oil in a wok over medium heat.
3. Add the mung beans and stir-fry for 5 minutes.
4. Add the sugar, salt, and coconut cream and stir-fry for another 5 minutes.
5. Remove from heat and let cool.
6. In a bowl, mix together the cornstarch, baking powder, all-purpose flour, tapioca flour, and sesame seeds.
7. Add the cooled mung bean mixture and mix until combined.
8. Divide the dough into 12 equal pieces.
9. Roll each piece into a thin circle.
10. Brush the edges of the circle with vegetable oil.
11. Place 1 tablespoon of the mung bean filling in the center of the circle.
12. Fold the circle in half to form a semi-circle.
13. Use a pastry cutter or knife to cut the edges of the semi-circle into a scalloped pattern.
14. Heat the vegetable oil in a frying pan over medium heat.
15. Fry the khanom bueang for 2-3 minutes on each side until golden brown.
16. Remove from heat and let cool.
Time:
Preparation Time: 1 hour
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 12 khanom bueang
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Substitutions for Ingredients
- Coconut cream can be substituted with heavy cream.
- All-purpose flour can be substituted with whole wheat flour.
- Tapioca flour can be substituted with rice flour.
Variations:
- The mung bean filling can be substituted with other fillings such as sweetened coconut, mashed banana, or peanut butter.
- The scalloped edges can be substituted with a plain edge.
Tips and Tricks:
- Make sure to roll the dough as thin as possible for a crispier texture.
- The oil should be hot enough to fry the khanom bueang quickly, but not too hot or it will burn.
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 toaster oven or in the microwave.
Presentation Ideas:
Khanom bueang can be served on a platter with a variety of dipping sauces such as sweet chili sauce, tamarind sauce, or peanut sauce.
Garnishes:
Khanom bueang can be garnished with chopped peanuts, sesame seeds, or shredded coconut.
Pairings:
Khanom bueang pairs well with a variety of Thai dishes such as Pad Thai or Tom Yum Soup.
Suggested Side Dishes:
Khanom bueang can be served with a side of steamed jasmine rice or a green salad.
Troubleshooting Advice:
- If the khanom bueang is not crispy enough, make sure to roll the dough as thin as possible.
- If the khanom bueang is burning, reduce the heat of the oil.
Food Safety Advice:
- Make sure to use a clean work surface and utensils when preparing the khanom bueang.
- Make sure to use a thermometer to check the temperature of the oil before frying.
Food History:
Khanom bueang is a traditional Thai dessert that has been enjoyed for centuries. It is believed to have originated in the Ayutthaya period (1350-1767).
Flavor Profiles:
Khanom bueang has a sweet and savory flavor with a hint of coconut.
Serving Suggestions:
Khanom bueang can be served as a snack or dessert.
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Region: Thai