Introduction
Rice flour pancakes, or ขนมเบื้อง, are a beloved treat in Thai cuisine, known for their delicate, crispy texture and generous fillings. Found at bustling street food stalls and charming cafes, these pancakes often range in price from 30-100 baht ($1-$3), making them an affordable option for a delicious snack or dessert. In cities like Bangkok, popular spots like Thip Samai and Talad Rot Fai often serve these delectable pancakes, delighting locals and tourists alike. Whether you crave the traditional recipe or are looking for a healthier twist with the keto version, rice flour pancakes invite you to savor their rich flavors and embrace their versatility. Let’s explore both versions and bring the joy of these delightful pancakes to your table.
Origin and Inspiration
Historically, ขนมเบื้อง has roots in Thai royal cuisine, where it was meticulously prepared with an array of fresh ingredients and often served at significant cultural gatherings. Created from rice flour batter, these pancakes are traditionally cooked over hot coals, producing a lightweight, crispy exterior encasing a variety of fillings, such as coconut cream and mung beans.
Globally, variations of rice pancakes can be found in many cultures—think of Mexican tortillas or Indian dosas, both offering a unique take on this cherished idea. In contrast, the keto adaptation for rice flour pancakes replaces conventional rice flour with almond flour or coconut flour. The flavors maintain their essence, while the texture becomes wonderfully rich and satisfying. Imagine biting into a warm, golden pancake that bursts with aromatic fillings—it’s a truly keto-friendly indulgence that leaves the traditional taste intact.
Nutrition Info (Per Serving)
Traditional Version
Calories: 320 kcal | Carbohydrates: 45g | Protein: 7g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 180mg | Fiber: 2g | Sugar: 8g
Keto Version
Calories: 205 kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup coconut cream
- 1/4 tsp salt
- 2 eggs
- 1 tbsp sugar (erythritol for keto)
Traditional Version:
- 1 cup rice flour
- 1/2 cup water
Keto Version:
- 1 cup almond flour
- 1/2 cup water
Instructions
1. Prepare the Batter
- Traditional Version: In a bowl, whisk together rice flour, water, salt, and sugar until smooth. The batter should have a runny consistency, allowing you to pour it easily on a pan.
- Keto Version: Combine almond flour, water, salt, and erythritol in a bowl, mixing until smooth. The almond flour provides a nutty element that complements the dish remarkably.
2. Cooking Method
Heat a non-stick skillet or griddle over medium heat.
- Both Versions: Lightly grease the pan with a bit of oil. Pour a ladle of batter onto the hot pan, swirling to create a thin pancake. Listen for the gentle sizzling sound as it cooks, signaling that the pancake is puffing and browning. Cook for about 2-3 minutes, until the edges crisp up and the surface loses its shine.
3. Shaping/Final Assembly
Once the pancake is cooked, carefully lift it from the pan and place it on a plate.
- Fill with coconut cream, shredded coconut, or any desired toppings. Fold it over like a taco and press gently to let the fillings seep into the pancake, creating a delightful contrast of textures.
4. Final Cooking and Serving
Serve the pancakes hot off the skillet, ideally with a sprinkle of toasted sesame seeds or crushed peanuts for added crunch. The warm aroma of coconut wafts through the air, inviting you to take your first bite.
What Does It Pair Well With?
- Traditional Pairings: Enjoy with a steaming cup of Thai tea or freshly pressed juice. The sweet and creamy flavors harmonize perfectly with the pancakes’ delightful crispiness, like a well-composed symphony of flavor.
- Keto-Friendly Pairings: Consider pairing these pancakes with a refreshing sparkling water infused with lime or a rich coconut yogurt for an ultra-low-carb treat that enhances the nutty undertones of the almond flour.
What is the Shelf Life?
Rice flour pancakes are best enjoyed fresh to appreciate their texture and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Freezing: You can freeze them for up to a month. To reheat, simply thaw overnight in the fridge and warm them on a skillet until crispy again.
Alternative Cooking Methods
You can also utilize alternative cooking methods if necessary:
- Oven: Preheat the oven to 350°F (175°C). Bake the pancakes on a greased baking sheet for 5-7 minutes to achieve a crispy texture without frying them.
- Air Fryer: Cook them in the air fryer at 325°F (160°C) for about 5-6 minutes for a healthier alternative that maintains moisture while ensuring a crisp finish.
Conclusion: Traditional and Keto Versions
Rice flour pancakes (ขนมเบื้อง), whether in their traditional form made with rice flour or the delectable keto adaptation using almond flour, are a versatile treat that offers a delightful crunch and a satisfying array of fillings. With their historical roots and modern twists, both versions can fit seamlessly into any meal or snack time. As you enjoy each bite, savor the story and texture, celebrating a dish that embodies the essence of comfort and joy in every delicious mouthful.