Ingredients with Measurements:
- 2 cups of taro, peeled and diced
- 2 tablespoons of vegetable oil
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 teaspoon of ground white pepper
- 1/2 teaspoon of ground coriander
- 2 tablespoons of fish sauce
- 2 tablespoons of coconut milk
- 1/2 cup of mung bean flour
- 1/2 cup of tapioca starch
- 1/4 cup of water
- 1/4 cup of coconut cream
- 2 tablespoons of sesame oil
- 2 tablespoons of chopped cilantro
Special Equipment Needed:
- Wok or large skillet
- Blender or food processor
- Rolling pin
- Bamboo steamer
- Frying pan
Step-by-Step Instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the taro and stir-fry for about 5 minutes, until the taro is lightly browned.
3. Add the sugar, salt, white pepper, coriander, and fish sauce. Stir-fry for another 2 minutes.
4. Add the coconut milk and cook for another 2 minutes.
5. Remove the taro from the heat and let cool.
6. In a blender or food processor, blend the mung bean flour, tapioca starch, water, and coconut cream until smooth.
7. Transfer the mixture to a bowl and add the sesame oil and chopped cilantro. Stir to combine.
8. To assemble the khanom bueang, place a spoonful of the taro filling in the center of a wrapper.
9. Fold the wrapper in half and press the edges together to seal.
10. Place the khanom bueang in a bamboo steamer and steam for about 10 minutes.
11. Heat a frying pan over medium-high heat and add a tablespoon of oil.
12. Fry the khanom bueang until golden brown, about 2 minutes per side.
13. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: Makes 12 khanom bueang
Nutritional Information:
Calories: 160
Fat: 8g
Carbohydrates: 19g
Protein: 3g
Substitutions for Ingredients
- Taro: You can substitute sweet potato or yam for the taro.
- Fish sauce: You can substitute soy sauce for the fish sauce.
- Coconut milk: You can substitute almond milk for the coconut milk.
Variations:
- You can add other vegetables to the taro filling, such as carrots, bell peppers, or mushrooms.
- You can also add other seasonings to the taro filling, such as garlic, ginger, or chili peppers.
Tips and Tricks:
- Make sure to blend the mung bean flour and tapioca starch mixture until it is smooth and lump-free.
- When folding the wrappers, make sure to press the edges together firmly to ensure that the filling does not leak out.
- To ensure that the khanom bueang are cooked through, make sure to steam them for the full 10 minutes.
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 the microwave or in a skillet over medium heat.
Presentation Ideas:
Khanom bueang can be served with a variety of dipping sauces, such as sweet chili sauce, fish sauce, or soy sauce.
Garnishes:
Khanom bueang can be garnished with chopped cilantro, chopped peanuts, or sesame seeds.
Pairings:
Khanom bueang can be served with a variety of dishes, such as stir-fried vegetables, fried rice, or noodles.
Suggested Side Dishes:
Khanom bueang can be served with a variety of side dishes, such as steamed vegetables, salad, or soup.
Troubleshooting Advice:
- If the wrappers are too sticky, add a little more tapioca starch to the mixture.
- If the wrappers are too dry, add a little more water to the mixture.
Food Safety Advice:
Make sure to cook the taro filling thoroughly before assembling the khanom bueang.
Food History:
Khanom bueang is a traditional Thai dessert that originated in the Ayutthaya period (1350-1767). It is believed to have been brought to Thailand by Chinese immigrants.
Flavor Profiles:
Khanom bueang has a sweet and savory flavor, with hints of coconut, cilantro, and sesame.
Serving Suggestions:
Khanom bueang can be served as an appetizer, snack, or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai