Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup tapioca starch
- 1/2 cup coconut milk
- 1/2 cup water
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons sesame oil
- 1/2 cup toasted sesame seeds
Special Equipment Needed:
- Wok
- Bamboo steamer
- Rolling pin
- Small bowl
- Small spoon
- Bamboo skewer
Step-by-Step Instructions:
1. In a wok, heat the sesame oil over medium heat.
2. Add the toasted sesame seeds and stir until fragrant.
3. In a small bowl, mix together the glutinous rice flour, tapioca starch, coconut milk, water, sugar, and salt until a dough forms.
4. Roll the dough out on a flat surface until it is about 1/4 inch thick.
5. Cut the dough into circles using a small bowl or a biscuit cutter.
6. Place a teaspoon of the sesame filling in the center of each circle.
7. Fold the dough in half and press the edges together to seal.
8. Place the khanom bueang in a bamboo steamer and steam for 10 minutes.
9. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 12 khanom bueang
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 29 g
Protein: 4 g
Substitutions for Ingredients
- Glutinous rice flour can be substituted with all-purpose flour.
- Tapioca starch can be substituted with cornstarch.
- Coconut milk can be substituted with almond milk.
Variations:
- The sesame filling can be substituted with other fillings such as peanut butter, chocolate, or jam.
- The dough can be flavored with different spices such as cinnamon or cardamom.
Tips and Tricks:
- Make sure to seal the edges of the khanom bueang tightly to prevent the filling from leaking out during cooking.
- To make the khanom bueang easier to shape, chill the dough in the refrigerator for 30 minutes before rolling out.
Storage Instructions:
Khanom bueang can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Khanom bueang can be reheated in the microwave for 30 seconds or in a steamer for 5 minutes.
Presentation Ideas:
Khanom bueang can be served on a platter with other Thai desserts such as mango sticky rice or coconut custard.
Garnishes:
Khanom bueang can be garnished with toasted sesame seeds, chopped peanuts, or shredded coconut.
Pairings:
Khanom bueang pairs well with Thai iced tea or coconut milk.
Suggested Side Dishes:
Khanom bueang can be served with fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
If the khanom bueang are not cooked through, steam them for an additional 5 minutes.
Food Safety Advice:
It is important to store khanom bueang in an airtight container in the refrigerator to prevent spoilage.
Food History:
Khanom bueang is a traditional Thai dessert that dates back to the 15th century.
Flavor Profiles:
Khanom bueang has a sweet and nutty flavor with a hint of coconut.
Serving Suggestions:
Khanom bueang can be served as a snack or dessert.
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Region: Thai