Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup tapioca starch
- 2 cups coconut milk
- 1 cup sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup water
- 2 tablespoons sesame seeds
- 2 tablespoons roasted peanuts, chopped
- 1/2 cup cooked shrimp, chopped
- 1/4 cup shallots, chopped
- 2 tablespoons fish sauce
- 1 teaspoon white pepper
Special Equipment Needed:
- Wok or large skillet
- Rolling pin
- Pastry brush
- Small bowl
- Small saucepan
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, combine the glutinous rice flour, tapioca starch, coconut milk, sugar, and salt. Mix until a dough forms.
2. Divide the dough into 8 equal portions. Roll each portion into a thin circle about 8 inches in diameter.
3. Heat the oil in a wok or large skillet over medium-high heat. Place one of the thin circles of dough in the hot oil and fry until golden brown, about 1 minute.
4. Using a pastry brush, brush the fried dough with a thin layer of oil.
5. In a small bowl, combine the sesame seeds, peanuts, shrimp, shallots, fish sauce, and white pepper. Mix until combined.
6. Place 1 tablespoon of the shrimp mixture in the center of the fried dough. Fold the dough in half and press the edges together to seal.
7. Heat the oil in a frying pan over medium-high heat. Place the filled dough in the hot oil and fry until golden brown, about 1 minute.
8. Remove the khanom bueang from the pan and drain on paper towels.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 8 khanom bueang
Nutritional Information (per serving):
Calories: 250
Fat: 8g
Carbohydrates: 37g
Protein: 6g
Substitutions for Ingredients
- Glutinous rice flour: All-purpose flour
- Tapioca starch: Cornstarch
- Coconut milk: Almond milk
- Fish sauce: Soy sauce
Variations:
- Add different fillings such as diced chicken, pork, or beef
- Add different herbs and spices such as cilantro, lemongrass, or chili peppers
Tips and Tricks:
- Make sure to fry the dough quickly so it doesn’t become soggy.
- Use a pastry brush to brush the dough with oil before frying.
Storage Instructions:
Khanom bueang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Khanom bueang can be reheated in a 350°F oven for 5 minutes or until heated through.
Presentation Ideas:
Khanom bueang can be served with a variety of dipping sauces such as sweet chili sauce or fish sauce.
Garnishes:
Khanom bueang can be garnished with chopped peanuts, cilantro, or scallions.
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 steamed jasmine rice or a side salad.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more coconut milk.
Food Safety Advice:
Make sure to cook the shrimp filling thoroughly before filling the dough.
Food History:
Khanom bueang is a traditional Thai street food that is believed to have originated in the Ayutthaya period (1351-1767).
Flavor Profiles:
Khanom bueang has a sweet and savory flavor with a hint of spice from the shrimp filling.
Serving Suggestions:
Khanom bueang can be served as an appetizer or a snack.
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Region: Thai