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Ingredients

  • Serves 4 people

  • 130 g plain flour

  • 65 g tapioca flour

  • 1 tsp baking powder  

  • 85 g sugar

  • ½ tsp salt

  • 1 egg

  • 125 ml coconut milk

  • 1 tbsp oil

  • 15 pandan leaves (cut into 1” lengths strips)

  • 250 ml water 

  • oil for brushing
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Recipe Courtesy of
Asian Food Network

Thai Pandan Sweetmeat (Kanom Krok Bai Toey)

Made popular in the streets of Bangkok, Thai Pandan Sweetmeat (or Kanom Krok Bai Toey) is an aromatic little green muffin-like treat that is a staple for local and tourists alike. It is made from predominantly from flour, coconut milk, and pandan leaf extract that, when made properly, is the right amount of fluffiness and chewiness! Like most street foods, have it fresh off the skillet.
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
  • Medium
  • 60 min
  • 15 min
  • 15 min
  • 4 steps
  • 11 Ingredients
  • Medium
  • 4 steps
  • 11 Ingredients
  • 60 min
  • 15 min
  • 15 min

Instructions

  1. Make pandan juice concentrate

    • Using a processor, blend pandan leaf strips with 240ml water
    • Sift the pandan leaf concentrate using a cloth or cloth bag. It should yield about 240ml. Set aside.

  2. Prepare the wet mixture

    Add coconut milk to the pandan juice concentrate. Set aside.


  3. Prepare the dry mixture and batter

    • In a mixing bowl, mix the plain flour, tapioca flour, sugar, salt, baking powder together. Stir it with a whisk.
    • Add egg and continue to mix with the whisk.
    • Add in the coconut milk mixture gradually, mixing it into a smooth batter.
    • Add oil. Mix well.
    • Set aside for 40min.
    Prepare the dry mixture and batter

  4. Make Thai Pandan Sweetmeat

    • Heat up the skillet and brush with oil to prevent sticking.
    • Fill up the cups with the batterand cook for 3-5 min until brown.
    • When the cakes are ready, carefully remove them from the skillet using satay sticks or small fork.
    • Repeat with remaining batter, brushing pan with oil each time.
    Make Thai Pandan Sweetmeat

Arrange and Serve

Best serve and eaten warm off the skillet.

Arrange and Serve
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Ingredients
  • Serves 4 people

  • 130 g plain flour

  • 65 g tapioca flour

  • 1 tsp baking powder  

  • 85 g sugar

  • ½ tsp salt

  • 1 egg

  • 125 ml coconut milk

  • 1 tbsp oil

  • 15 pandan leaves (cut into 1” lengths strips)

  • 250 ml water 

  • oil for brushing

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