Kanom Bueng Thai Dessert

Kanom Bueng Thai Dessert It is a royal dessert that is still popular nowadays. and easy to find In the past, the challenge of Khanom Bueng was to smear the flour because it was considered an important step to make Khanom Bueng look appetizing and beautiful. Khanom Bueng had both sweet and salty fillings.

 

Khanom Bueng Thai in royal style. Generally, there are 2 faces, namely shrimp and sweet. The dessert in front of shrimp uses finely chopped big river prawns mixed with pepper and coriander leaves with shrimp fat. Stir-fry with sugar fish sauce or salt to taste Currently, it is often a red-colored coconut face. The sweet topping contains a mixture of honeydew. Thinly sliced ​​foi thong and dried persimmon, now only foi thong and cream. However, in Suan Sunandha Palace There is another pig face. Mix minced pork with garlic, pepper, pounded coriander root, add paprika and stir until cooked.

 

1. Delicious crispy snacks with lime juice After adding other flour ingredients when finished Then turn on the mixer at the lowest speed. and gradually pour the lime water into it little by little When it's all gone, adjust it to the highest speed to mix the ingredients together. The lime juice will help make our snacks crispy and delicious. and frame for a long time.

 

2. If you want to eat dessert above, smear the dough with medium heat to make the dough shape. Smear the dough on the stove or pan over medium heat The beautiful shape of the cake should be an oval shape that is approximately 8 inches long.

 

3. Finish the cream, sprinkle the filling. Many people may have had problems with both sweet and sour fillings. and the salty tends to come off of the snack above. The secret recipe is that when cream is smeared onto the dough, immediately sprinkle the filling. Because the cream is sticky that will help the fillings stick together well.

 

- 3 cups of rice flour

- 1/2 cup granulated sugar

- 2 eggs

- 1 cup roasted mung beans (or mung bean flour)

- 2 cups lime water (or water)

 

- 400 grams of palm sugar

- 2 egg whites (duck eggs), chilled

 

- 2 cups of foithong

- Roasted white sesame seeds (optional) 1/2 cup

 

- 1/2 cup finely chopped fresh shrimp

- 1 teaspoon ground pepper

- 2 coriander roots

- 5 cloves of garlic

- A little orange food coloring

- Vegetable oil for stir-frying

- 1 cup grated coconut

- 2 teaspoons of salt

- 4 tablespoons of sugar

 

How to make pastry dough The first step is to mix rice flour. Ground roasted mung beans, sugar and eggs together, then slowly pour in the lime water little by little and alternating with the flour kneading continuously until the flour mixture is evenly mixed, about 10 minutes and the sugar is completely dissolved. Prepare.

 

How to make cream cheesecake Beat the egg whites with palm sugar at high speed until fluffy and stiff peaks, about 10-15 minutes.

 

To make salty filling, pound coriander root, garlic and pepper together until fine. Then put oil in the pan, use medium heat, add the pounded ingredients and stir until fragrant, then add shrimp and grated coconut and stir until cooked. Add a little orange food coloring (enough to give it a nice color), stir to combine. Then season with salt and sugar, taste as you like, stir to combine, scoop into a container and prepare.

 

1. The first step is to turn on the oven. (Or Teflon pan) use low heat and then use the pan to scoop the pastry dough and smear it into thin sheets (size as needed) onto the stove until the dough is cooked. (It will be white), then use the sergeant to scoop the cream mixture onto the powder. Wait until the hot cream bubbles.

 

2. Scoop the sweet and salty filling mixture into the cream of your choice.

 

3. Then, when the dough is charred and begin to crisp Use a gauntlet to lift the dough and fold it into a semicircle. Remove from the oven, put on a plate, ready to eat. 

 

 

A: Khanom Buang is a traditional Thai crispy pancake made from thin batter, topped with sweet cream and sweet or savory fillings, then folded in half.

 

A: Royal-style Khanom Buang focuses on delicate batter spreading, a refined crisp shell, and beautifully arranged sweet or savory toppings.

 

A: The 2 main types are sweet filling, often made with foi thong, and savory filling made with shrimp and coconut.

 

A: Limewater helps the shell become crispier, firmer, and stay crispy longer after cooking.

 

A: Use medium heat and spread the batter thinly and evenly. If the batter is too thick, the shell will not become crisp enough.

 

A: The cream is made from chilled duck egg whites whipped with palm sugar until fluffy and stiff.

 

A: The warm sticky cream helps hold the filling in place, preventing it from falling off when the pancake is folded.

 

A: The savory filling is made by stir-frying coriander root, garlic, and pepper with minced shrimp and grated coconut, then seasoning with salt and sugar.

 

A: It is best eaten immediately after cooking, while the shell is still crispy and the toppings are fresh.

 

A: Yes, a non-stick pan can be used, but the heat must be controlled carefully and the batter should be spread very thinly.