Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup all-purpose flour
- 2 cups coconut milk
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup white sesame seeds
Special Equipment Needed:
- Medium-sized pot
- Wooden spoon
- Rolling pin
- Greased baking sheet
Step-by-Step Instructions:
1. In a medium-sized pot, combine the glutinous rice flour, all-purpose flour, coconut milk, sugar, and salt.
2. Heat over medium heat, stirring constantly, until the mixture is thick and smooth.
3. Remove from heat and let cool.
4. Once cooled, knead the mixture until it forms a soft dough.
5. Divide the dough into small balls, about the size of a golf ball.
6. Using a rolling pin, roll out each ball into a thin circle.
7. Brush each circle with vegetable oil, then sprinkle with sesame seeds.
8. Place the circles on a greased baking sheet.
9. Bake in a preheated oven at 350°F for 15 minutes, or until golden brown.
10. Let cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: Makes 12-15 circles
Nutritional Information:
Calories: 150
Fat: 8 g
Carbohydrates: 17 g
Protein: 3 g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with olive oil or coconut oil.
- White sesame seeds can be substituted with black sesame seeds.
Variations:
- The dough can be flavored with different spices such as cinnamon, cardamom, or nutmeg.
- The circles can be filled with a sweet or savory filling such as jam, peanut butter, or cheese.
Tips and Tricks:
- Make sure the dough is not too sticky or too dry.
- Roll the circles as thin as possible for a crispier texture.
- The circles can be frozen for up to 3 months.
Storage Instructions:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong can be served in a basket lined with banana leaves or on a plate with fresh fruit.
Garnishes:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong can be garnished with toasted coconut flakes, chopped peanuts, or fresh herbs.
Pairings:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong pairs well with a cup of hot tea or a cold glass of coconut milk.
Suggested Side Dishes:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong can be served with a side of fresh fruit or a 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:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong should be stored in an airtight container and consumed within 3 days.
Food History:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong is a traditional Thai dessert that has been enjoyed for centuries. It is believed to have originated in the Ayutthaya Kingdom in the 16th century.
Flavor Profiles:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong has a sweet and nutty flavor with a hint of coconut.
Serving Suggestions:
Khanom Khai Hong Thong Thong Thong Thong Thong Thong Thong Thong Thong Thong can be served as a snack or dessert. It can also be used as a topping for ice cream or yogurt.
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Region: Thai