Khanom Pung Ngu

Khanom Pung Ngu is a delightful Thai snack that features a unique combination of sweet and savory flavors, wrapped in a light and fluffy batter. This dish is perfect for sharing, with its charming presentation that resembles a little fish.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Coconut milk - 200 ml
• Water - 100 ml
• Sugar - 50 grams
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Pandan extract - 1 teaspoon
• Chopped vegetables (carrots, peas) - 50 grams
• Cooked minced chicken or tofu - 100 grams
• Vegetable oil - for greasing

Steps

1. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, and baking powder.
2. In a separate bowl, mix coconut milk and water, then add pandan extract. Stir well.
3. Gradually add the wet mixture to the dry ingredients, whisking until a smooth batter forms.
4. Fold in the chopped vegetables and cooked minced chicken or tofu into the batter.
5. Preheat a non-stick pan or a Khanom Pung mold on low heat and lightly grease it with vegetable oil.
6. Pour a small amount of batter into each mold, filling them halfway.
7. Cover the mold with a lid and steam for about 10 minutes or until the batter is set and cooked through.
8. Remove from the mold and serve warm, garnished with additional chopped vegetables if desired.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains vegetables that provide essential vitamins and minerals.

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