Photograph of the finished Khanom farang kudi chin

Thailand · Bánh nướng Bồ kiểu Kudi Chin Khanom farang

Khanom farang kudi chin

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Sugar Sugar 15.5 oz
  • Photograph of Raisins Raisins 4.2 oz
  • Photograph of Winter melon Winter melon 5.6 oz
  • Photograph of Pistachios Pistachios 3.5 oz
  • Photograph of Salt Salt 0.1 oz
  • Photograph of Orange blossom water Orange blossom water 1 ⅔ tbsp

Method

  1. 1 Beat whole eggs with sugar for 15 minutes until the mixture is creamy white and has tripled in thickness.
  2. 2 The cake contains no butter, milk, or baking powder, so all the leavening comes solely from the air in the beaten eggs.
  3. 3 Sift the flour in three times and mix in one direction to avoid collapsing the egg mixture.
  4. 4 Pour into a round mold, then sprinkle with raisins, diced candied winter melon, and pistachios.
  5. 5 Bake at 170 degrees for 35 minutes; the cake is done when the top is golden brown and a toothpick inserted into it comes out clean.
  6. 6 Allow the cake to cool completely in the mold before cutting; if it's still hot, it will collapse and become soggy inside.

With an appliance

  • Air fryer 1 hr 10 min

    Replace step 5: spray oil into the small mold, place the steamer at 185 degrees for 23 minutes and rotate the mold half a turn after 12 minutes; the cake will cook faster, do not flip to prevent the egg mass from collapsing and divide into batches if the mold is large.

Start cooking