Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water
- 2 cups roasted peanuts, finely ground
- 1/2 cup granulated sugar
- 1/4 cup coconut milk
Special Equipment Needed:
- Medium-sized bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a medium-sized bowl, combine the flour, 2 tablespoons of sugar, baking powder, and salt.
2. Add the vegetable oil and warm water, and mix until a dough forms. Knead the dough for 5 minutes until it is smooth and elastic.
3. Divide the dough into 12 equal pieces and roll each piece into a thin circle.
4. In a separate bowl, mix together the ground peanuts, 1/2 cup of sugar, and coconut milk.
5. Place 1 tablespoon of the peanut filling in the center of each circle of dough.
6. Fold the dough in half and press the edges together to seal.
7. Heat a frying pan over medium-high heat and add enough oil to cover the bottom of the pan.
8. Fry the khanom bueang until golden brown on both sides.
9. Remove from the pan and drain on a paper towel-lined plate.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 12 khanom bueang
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 23g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Coconut milk can be substituted with almond milk.
Variations:
- The peanut filling can be substituted with other fillings such as sweetened mung bean paste or taro paste.
- The khanom bueang can be topped with sesame seeds or shredded coconut for added flavor and texture.
Tips and Tricks:
- Make sure to roll the dough out as thin as possible for a crispier texture.
- Fry the khanom bueang in batches to avoid overcrowding the pan.
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 air fryer until warmed through.
Presentation Ideas:
Khanom bueang can be served on a platter with a variety of dipping sauces such as sweet chili sauce or tamarind 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 sticky rice or a fresh green salad.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the khanom bueang is not crisp enough, fry for a few minutes longer.
Food Safety Advice:
- Make sure to use clean utensils and surfaces when preparing the khanom bueang.
- Keep the cooked khanom bueang covered to prevent contamination.
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 nutty flavor with a crispy texture.
Serving Suggestions:
Khanom bueang can be served as a snack or dessert. It can also be served with ice cream or fresh fruit.
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Region: Thai