Giving away the recipe for Khanom Bieang, a traditional Thai dessert that when I was a child I dreamed of trying to make it. Complete with Khanom Bueng flour recipe, cream recipe, salty filling recipe, sweet filling recipe. Enjoy eating, delicious in Thai style.
I believe that when I was a child, there must have been many people who dreamed of trying out making Khanom Bueng. Today, Kapook.com wants to make Thai people dream of making Thai desserts like Thai desserts. Even though the recipe for Khanom Bueng from the Royal Palace has too many ingredients, we guarantee that the result is definitely worth the asking price. During free holidays, we invite children and relatives to come to the Khanom Bueng party. White cream stains your hands and fingers. Not only is it delicious, but it also makes the whole family happy.
Khanom Buea recipe
Ingredients for pancake flour
• 3 cups rice flour
• 1 cup finely ground roasted mung beans (or mung bean flour)
• 1/2 cup sugar
• 2 eggs
• 2 cups lime juice (or water)
Ingredients for dessert cream
• 2 egg whites (duck eggs), very chilled
• 400 grams of palm sugar
Ingredients for sweet filling
• 2 cups golden floss
• 1/2 cup roasted white sesame (optional)
Ingredients: salty filling
• 2 coriander roots
• 5 cloves of garlic
• 1 teaspoon ground pepper
• 1 cup grated white coconut
• 2 teaspoons salt
• 4 tablespoons sugar
• 1/2 cup finely chopped fresh shrimp
• A little orange food coloring
• Vegetable oil for frying
How to make bread dough
1. Mix rice flour. Ground roasted mung beans, granulated sugar, and eggs together. 2. Slowly pour in the lime water a little at a time, alternating with kneading the dough until the flour mixture comes together as one, about 10 minutes, and the sugar has completely dissolved. Prepare.
How to make dessert cream
• Beat egg whites with palm sugar at highest speed until fluffy and firm, about 10-15 minutes.
Note: If you don’t have a stand mixer, you can use a hand mixer instead. But it requires high speed. And beat until the mixture is creamy and ready to use.
How to make salty filling
1. Pound coriander roots, garlic, and pepper together until fine.
2. Put oil in a pan over medium heat. Add the pounded ingredients and stir-fry until fragrant.
3. Add shrimp and grated coconut and stir-fry until cooked. Add a little orange food coloring (enough to give a beautiful color) and stir until combined.
4. Season with salt and granulated sugar. Taste as desired. Stir until combined. Scoop into a prepared container.
How to make Khanom Bieang
1. Preheat the pancake oven. (or a Teflon pan) use low heat and then use a Kra Kracha to scoop out the Khanom Bueang dough and spread it into thin sheets (size as desired) onto the stove and wait until the dough is cooked. (It will be white)
2. Use Kracha to scoop the cream mixture onto the powder. Wait until the hot cream has air bubbles.
3. Spoon the sweet filling and salty filling mixture onto the cream as you like.
4. Once the dough is charred and starting to become crispy, Use a spatula to lift the dough and fold it into a semi-circle. Taking it out of the oven, putting it on a plate, ready to serve,
I suddenly felt a love for Thainess. I want to try making Khanom Bueng with him. It’s delicious like this. Don’t miss it. I’m fat and I don’t care.
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