Photograph of the finished Khanom bueang yuan

Thailand · Bánh kếp mặn kiểu Việt của Thái Khanom bueang yuan

Khanom bueang yuan

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Prawns Prawns 14.1 oz
  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Shredded coconut Shredded coconut 7.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.4 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Sweet black bean sauce Sweet black bean sauce 4.9 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz

Method

  1. 1 Mix rice flour with water, eggs, and turmeric to form a thin paste, then let it rest for 20 minutes.
  2. 2 Sauté the minced pork with the shrimp for 5 minutes, then set aside.
  3. 3 Coat a small pan with a thin layer of batter and fry for 90 seconds until the edges are crispy.
  4. 4 Spread the filling, bean sprouts, and grated coconut on half of the cake, then fold it in half to form a crescent shape.
  5. 5 Thai pancakes are folded while the crust is still soft and eaten cold, unlike Vietnamese pancakes which are eaten hot and crispy all over the plate.
  6. 6 Mix dark soy sauce with crushed peanuts and water to make a sweet and savory dipping sauce.

With an appliance

  • Oven 51 min

    Replace step 3: Coat a heat-resistant pan that has been sprayed with oil with the batter and bake on the top rack at 220 degrees for 4 minutes, rotating the pan after 2 minutes to crisp the edges; continue spreading the filling and folding the pastry as in steps 4 and 5.

Start cooking