Thai Pancakes With Custard Food

THAI PANCAKE - THAI ROTI

Steps:

• Watch the videos metioned in the recipe description.
• In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
• Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
• Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
• Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
• Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
• Now roll and stretch the dough ball into a very flat square sheet (8 to 8 inches), for this step coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Note. this step is not easy, you will need some exercice to perform this step perfectly.
• Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
• Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.
• Enjoy this recipe! It's a lot of fun, and very tasty.
• Note: I had cherries at home. I used them for filling using some cornstarch to make the juice thicker.

THAI PANCAKES WITH CUSTARD

Steps:

• For the custard:.
• Place the egg, sugar, and salt in a small saucepan and whisk to blend. Add the rest of the ingredients and blend well.
• Place pan over low heat and cook, stirring constantly until custard is thick and uniform. Set aside while to cool while you make pancakes.
• For the pancakes:.
• In a bowl, mix flour and baking soda set aside.
• In another bowl, whisk egg, sugar and salt until frothy. Add the flour mixture and the rest of the ingredients. Let batter rest for 20 minutes.
• Heat a small non-stick pan over medium-low heat. Add a little butter to coat bottom of pan, and ladle pancake batter to form a circle.
• Cook gently until surface of pancake is covered in bubbles, then flip carefully. Repeat with remaining batter, adding a little butter to pan before each pancake.
• Fill pancakes with custard and roll. Serve warm.

PANDAN PANCAKES RECIPE BY TASTY

Steps:

• Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
• Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
• Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
• Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
• Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
• Line a baking sheet with parchment paper.
• Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
• Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
• Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
• Serve with butter, maple syrup, and toasted coconut flakes.
• Enjoy!
• RECIPE BY: Mimo Ahmed

FLUFFY PANNU KAKKU

Steps:

• Beat eggs.
• Add milk, sugar, salt, vanilla and flour.
• Mix well.
• Add melted butter and mix until blended.
• This will be a thin batter.
• Pour into a greased 9x13 pan.
• Bake at 400 degrees for approx.
• 40 minutes- until custard is set and top is nicely browned.
• Sprinkle with powdered sugar before serving.
• Serve with warmed syrup or jam.

THAI PANDAN CUSTARD

Steps:

• In a mixing bowl beat the two eggs.
• To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
• Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
• Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!