21min 4 ppl
Vegan Khanom Buang
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
230 kcalper person
Protein 3g
Carbs 29g
Fats 11g
About this dish
Thin, lacy rice flour crepes are crisped on a griddle, then folded around a glossy coconut cream and shredded coconut topping for a vegan Thai street-food sweet.
Allergy Info
None
Diet Info
Vegan
Ingredients
Tins & Jars
- Coconut Milkfor the shell batter150 ml
- Coconut creamfor the topping100 ml
Dried Goods
- Rice flourfor the shell100 g
- Tapioca Starchfor the shell30 g
- Caster sugar20 g for the shell, 30 g for the coconut topping50 g
- Desiccated Coconutfor the topping60 g
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Vegetable Oilfor greasing the griddle15 ml
Utensils
- Mixing bowl
- Saucepan
- Large frying pan
- Chopping board
Method
1
Whisk the rice flour, tapioca starch, 20 g of the sugar, the salt and the coconut milk together in a bowl to make a smooth, thin batter.
Approx. 6 minutes
2
Simmer the coconut cream with the remaining sugar in a small saucepan for 6 minutes, stirring often, until thick and glossy, to make the topping.
Approx. 6 minutes
3
Heat a small non-stick griddle over medium heat and brush lightly with the vegetable oil.
Approx. 3 minutes
4
Spoon a thin layer of batter onto the hot griddle and spread it into a thin circle with the back of the spoon; cook for 3 minutes until the edges lift and crisp.
Approx. 5 minutes
5
Spread a spoonful of the coconut topping over half of each crepe and scatter with the desiccated coconut.
Approx. 6 minutes
6
Fold the crepes in half over the topping and lift onto a plate to cool briefly before serving.
Approx. 4 minutes
