Sign Up
Log In
My Account
My Bookmarks
Log Out
or
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
Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network
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.
- Medium
- 60 min
- 15 min
- 15 min
- 4 steps
- 11 Ingredients
- Medium
- 4 steps
- 11 Ingredients
- 60 min
- 15 min
- 15 min
Instructions
-
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.
-
Prepare the wet mixture
Add coconut milk to the pandan juice concentrate. Set aside.
-
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.
-
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.
Arrange and Serve
Best serve and eaten warm off the skillet.
Reviews
{{formErrorMessage}}
Show more reviews