Thailand Pancake! KHANOM KROK!
Recipe by : auntie 1 cooking show
Thai Pandan Coconut Pancakes (Khanom Krok)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daun pandan dan daun suji bersama air, lalu saring dan timbang sesuai resep.
- Campur tepung protein sedang, tepung tapioka, gula pasir, garam, dan baking powder, lalu aduk sampai rata.
- Campur air pandan dengan santan instan dan sedikit pasta pandan, lalu aduk sampai rata.
- Masukkan telur ke bahan kering dan aduk asal, lalu tuang campuran bahan basah sedikit demi sedikit sambil diaduk.
- Tambahkan minyak lalu aduk sampai adonannya licin.
- Saring adonan supaya tidak ada gumpalan lalu istirahatkan 10 menit supaya glutennya rileks.
- Panaskan cetakan kue cubit di api kecil lalu poles tipis dengan minyak.
- Tuang adonan ke tiap lubang cetakan, jangan terlalu penuh.
- Masak di api kecil sampai permukaannya mulai berongga, lalu tutup dan masak 3 sampai 4 menit.
- Lepaskan kue dari cetakannya lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the pandan leaves and suji leaves with water, then strain and weigh out the amount in the recipe.
- Combine the all-purpose flour, tapioca starch, sugar, salt and baking powder and mix until even.
- Mix the pandan water with the instant coconut milk and a little pandan paste until combined.
- Add the egg to the dry ingredients and stir roughly, then pour in the wet mixture bit by bit while stirring.
- Add the oil and stir until the batter is smooth.
- Strain the batter so there are no lumps, then rest it for 10 minutes so the gluten relaxes.
- Heat the flower-shaped mould over low heat and brush it with a thin coat of oil.
- Pour the batter into each cavity, taking care not to overfill.
- Cook over low heat until the surface starts to form holes, then cover and cook for 3 to 4 minutes.
- Lift the pancakes out of the mould and serve.
Cook Mode
Recipe by : auntie 1 cooking show
Thai Pandan Coconut Pancakes (Khanom Krok)
Thailand Pancake! KHANOM KROK!
Thailand Pancake! KHANOM KROK!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daun pandan dan daun suji bersama air, lalu saring dan timbang sesuai resep.
- Campur tepung protein sedang, tepung tapioka, gula pasir, garam, dan baking powder, lalu aduk sampai rata.
- Campur air pandan dengan santan instan dan sedikit pasta pandan, lalu aduk sampai rata.
- Masukkan telur ke bahan kering dan aduk asal, lalu tuang campuran bahan basah sedikit demi sedikit sambil diaduk.
- Tambahkan minyak lalu aduk sampai adonannya licin.
- Saring adonan supaya tidak ada gumpalan lalu istirahatkan 10 menit supaya glutennya rileks.
- Panaskan cetakan kue cubit di api kecil lalu poles tipis dengan minyak.
- Tuang adonan ke tiap lubang cetakan, jangan terlalu penuh.
- Masak di api kecil sampai permukaannya mulai berongga, lalu tutup dan masak 3 sampai 4 menit.
- Lepaskan kue dari cetakannya lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the pandan leaves and suji leaves with water, then strain and weigh out the amount in the recipe.
- Combine the all-purpose flour, tapioca starch, sugar, salt and baking powder and mix until even.
- Mix the pandan water with the instant coconut milk and a little pandan paste until combined.
- Add the egg to the dry ingredients and stir roughly, then pour in the wet mixture bit by bit while stirring.
- Add the oil and stir until the batter is smooth.
- Strain the batter so there are no lumps, then rest it for 10 minutes so the gluten relaxes.
- Heat the flower-shaped mould over low heat and brush it with a thin coat of oil.
- Pour the batter into each cavity, taking care not to overfill.
- Cook over low heat until the surface starts to form holes, then cover and cook for 3 to 4 minutes.
- Lift the pancakes out of the mould and serve.
Cook Notes
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