Thai Pancakes With Custard Recipes

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.

THAI BAKED CUSTARD

Steps:

• Place the milk in a saucepan.
• Bring to the boil, add the coconut, pour into a basin and leave to cool.
• Beat semolina, eggs and sugar into the cooled milk mixture.
• Place the basin over a pan of slow simmering water and stir until mixture thickens.
• Pour into a greased 2 lb loaf tin and bake at gas 4 for 30 minutes and then grill under medium grill until golden.
• Cut into bars and serve warm with slices of the kiwi and star fruit.

COLOSSAL CUSTARD PANCAKES

Steps:

• Combine flour, 2 tbsp sugar, salt, almond extract, milk and eggs in mixing bowl and whisk together. Batter will be lumpy.
• Cover and chill for 1-2 hours or more.
• Heat 10-12" saute pan over medium high heat. Add 1/2 tbsp butter to pan and when bubbly add the batter.
• Redistribute batter (a rubber spatula works well) and shake pan to promote even cooking.
• After pancake is completely cooked turn onto a plate, add remaining 1/2 tablespoons butter to the pan and sprinkle with 1 tbsp sugar.
• Put pancake back into the saute pan and lightly brown the other side of pancake.
• Serve immediately with fruit and vanilla yogurt.

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!