Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup shredded coconut
- 2 eggs
- Vegetable oil for frying
Special equipment needed:
- Non-stick pan or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, and baking powder. Mix well.
2. Add coconut milk and water to the dry ingredients. Whisk until the batter is smooth.
3. Add shredded coconut and eggs to the batter. Mix well.
4. Heat a non-stick pan or griddle over medium heat. Add a small amount of vegetable oil to the pan.
5. Pour about 1/4 cup of the batter onto the pan. Cook until the edges start to dry and the surface is bubbly.
6. Flip the pancake and cook for another 1-2 minutes until both sides are golden brown.
7. Repeat with the remaining batter.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 10-12 pancakes
Nutritional information:
Calories: 160
Fat: 7g
Carbohydrates: 23g
Protein: 2g
Sodium: 130mg
Sugar: 10g
Substitutions for ingredients:
- You can use all-purpose flour instead of rice flour and tapioca flour.
- You can use almond milk or soy milk instead of coconut milk.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Use pandan leaves or vanilla extract to add more flavor to the batter.
- Top the pancakes with fresh fruit, whipped cream, or chocolate sauce.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Don't flip the pancakes too early or they will break apart.
- Adjust the heat as needed to prevent burning.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or oven until warm.
Presentation ideas:
Arrange the pancakes on a plate and drizzle with your favorite toppings. Garnish with fresh herbs or edible flowers.
Garnishes:
Fresh fruit, whipped cream, chocolate sauce, honey, maple syrup, nuts, herbs, edible flowers.
Pairings:
Thai iced tea, coffee, hot chocolate, fruit juice.
Suggested side dishes:
Fresh fruit, yogurt, granola, scrambled eggs.
Troubleshooting advice:
- If the batter is too thick, add more water or coconut milk.
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are sticking to the pan, add more oil or use a non-stick spray.
Food safety advice:
- Make sure all ingredients are fresh and free of contaminants.
- Wash your hands and utensils before cooking.
- Store leftover pancakes in the refrigerator and reheat thoroughly before eating.
Food history:
Khanom Khai Nang is a traditional Thai dessert that originated in the southern region of Thailand. It is made with rice flour, coconut milk, and shredded coconut, and is often served as a snack or dessert.
Flavor profiles:
Sweet, coconutty, slightly chewy.
Serving suggestions:
Serve the pancakes with your favorite toppings and pair with a refreshing drink.
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Region: Thai