Seasoned Advice Asked on March 29, 2021
I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก);
It is a pancake-like dish made from a batter with the following recipe:
From my personal impression, no plain water should be added so that liquid is derived primarily from coconut milk.
From my experience it is typically served in such a way that when it is almost ready, it is topped with chilled roasted sesame (often black sesame), shredded coconut and some white sugar, and than folded (like a sandwich).
From recognizing how it is made and reading on Wikipedia, I understand that at least in some recipes, it is common to add eggs or egg whites, probably to make the pancake softer.
As of 2019 it is becoming rarer as street food in Thailand.
I, as one who generally avoid eating eggs and follow a primarily-vegan diet, want to know how to make it very soft and spongy, without adding eggs or egg whites.
When I tried to make Khanom Thang teak by a similar pattern it didn’t swell enough and wasn’t soft enough. Perhaps this is because I have added some water due to shortage in coconut milk, but maybe it is because I am wrong about the amount of baking powder and need to use a doubled amount of baking powder (perhaps letting the batter rest in the refrigerator for about 6 hours or so).
How could I make a vegan Khanom Tang Teak swelling and soft similar to as if it contained eggs or egg whites?
The main question is how to make it vegan :
I would first google search for "eggless pancakes recipes", this will return lot of suggestions, maybe they will not be all completely vegan, it is a good start.
I would also look into aquafaba, it is a vegan/gluten-free liquid resulting from cooking beans like Chick Peas.
Aquafaba can usually replace egg whites in recipes (you will need to experiment with it).
Answered by Max on March 29, 2021
While I have never tried this dish (it looks delicious though!), I did some research and think I have some suggestions on veganising it.
Watching how it's cooked (in some videos I found here), it reminded me a little of 'Dutch Baby Pancakes'. These pancakes don't use a raising agent like baking powder, but rather rely on cooking at a very high heat and with a well developed batter, and are essentially inflated by steam.
So here are some tips that I might try if I were you:
Answered by mfox on March 29, 2021
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