Pancakes are a food that is enjoyed by many, but there is something unique about the Thai pancake. Have you ever tried to make your own version of the Thai pancake? If you have, did you follow a recipe or did you just wing it? There are several different versions of this delicious dish; however, most people agree that the best part about making this dish is experimenting with it and coming up with your own recipe.
The Thai crispy pancake is made of rice flour. It is a thin sheet of rice batter cooked in hot oil. It is eaten with filling such as shrimp, pork chop, chicken or vegetable, along with herbs and a special sauce. Other condiments include sugar, fish sauce and chili powder.
How to make the delicious Thai crispy pancake
Thai crispy pancakes are a popular street food snack that is typically served as an appetizer or part of a shared meal. You can make them at home by combining potato starch and coconut milk with sliced vegetables and meat, then frying it in oil. The pancake will be crispy on the outside, but soft on the inside.
Thai crispy pancake recipe.
Toppings
The toppings for the Thai crispy pancakes include fresh fruits such as strawberry, banana, mango slices, and blueberries; jelly (mung bean or taro); sweetened condensed milk; peanut butter; chocolate syrup; ice cream; coffee-flavored syrup ; and cream.
There are two main toppings for Thai crispy pancakes: salty and sweet.
The salty topping (orange) is created with cream and offered with sliced seafood mixed with chilli and coriander, then stir-fried with fish sauce, salt or sugar. Shrimps are frequently replaced by coconut flakes nowadays.
The sweet topping (yellow) is comprised of boiled egg yolks in syrup and is known as Foi Thong.
Dough
100g rice flour
50g flour made from mung beans
150g sugar
2 eggs
2 cups dissolved red limestone paste in water (or plain water)
On a mixing bowl, add 100g of rice flour, 50g of flour made from mung beans, 150g sugar, 2 eggs
then gently pour in the water with Red Limestone Paste and mix until the sugar is dissolved.
Cream
3 egg white
½ cup of sugar
Mix egg whites and sugar on high speed in a stand mixer bowl or a jug until mixed.
How to cook Thai crispy pancakes
Heat a nonstick pan over medium-low heat, then apply a small amount of batter into it and disperse it out in a circular motion to create a very thin layer of batter. Allow 10 to 20 seconds for the crepe to cook before adding pancake contents, starting with cream and then sweet or salty filling on top. Carefully fold the crepe in half and remove from the pan when it is crispy and light brown, which should take no more than a few minutes of cooking. Repeat this technique until you’ve used up all of your batter.
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