ขนมไข่หงส์น้ำตาลโตนด

ขนมไข่หงส์น้ำตาลโตนด (Khanom Khai Hong with Palm Sugar) — Easy Thai Dessert Recipe

Introduction

ขนมไข่หงส์น้ำตาลโตนด is a charming Thai sweet—mini golden cakes flavored with creamy coconut and aromatic palm sugar (น้ำตาลโตนด). Perfect for beginners and home cooks, this recipe makes small, soft pancakes that are slightly caramelized on the outside and tender inside. In this post you’ll learn how to make ขนมไข่หงส์น้ำตาลโตนด step by step with simple ingredients and straightforward techniques.

Prep time: 15 minutes | Cook time: 20–25 minutes | Yield: 20–24 pieces

Ingredients for ขนมไข่หงส์น้ำตาลโตนด

• 200 g (1 2/3 cups) all-purpose flour
• 50 g (1/3 cup) rice flour (optional, for lighter texture)
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 200 ml (about 3/4 cup + 1 tbsp) coconut milk, well shaken
• 100 g (1/2 cup packed) grated palm sugar (น้ำตาลโตนด), divided
• 2 tbsp melted unsalted butter or neutral oil
• 1 tsp vanilla extract (optional)
• Oil or butter for the pan
• Optional garnish: toasted shredded coconut, sliced banana, or sesame seeds

Instructions

1. Prepare the palm sugar syrup: place 60 g (about 1/3 cup) grated palm sugar and 2 tbsp water in a small saucepan. Warm gently over low heat, stirring until the sugar dissolves and thickens slightly into a syrup. Set aside to cool. This will be used as a drizzle.
2. Mix dry ingredients: in a large bowl, whisk together the all-purpose flour, rice flour (if using), baking powder, and salt until evenly combined.
3. Beat wet ingredients: in another bowl, whisk the eggs lightly, then add the coconut milk, remaining 40 g palm sugar (grated), melted butter, and vanilla. Whisk until the palm sugar is mostly dissolved and the mixture is smooth.
4. Combine batter: pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix—the batter should be slightly thick but pourable. If too thick, add 1–2 tbsp coconut milk or water.
5. Heat the pan: warm a non-stick skillet or a small griddle over low to medium-low heat. Lightly brush with oil or butter. For authentic small cakes, you can use a mini pancake pan or muffin pan on the stovetop.
6. Cook ขนมไข่หงส์: spoon about 1–2 tbsp of batter for each small cake into the pan, spacing them apart. Cook on low heat for 2–3 minutes until small bubbles form on the surface and edges set. Flip carefully and cook the other side for 1–2 minutes until golden brown. Adjust heat to avoid burning—the inside should stay tender.
7. Serve with palm sugar: arrange the finished ขนมไข่หงส์ on a platter. Drizzle the prepared palm sugar syrup over the cakes while warm. Garnish with toasted shredded coconut or a sprinkle of sesame seeds if desired.
8. Store: keep leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 2–3 days. Reheat gently in a skillet or microwave before serving.

Cooking Tips for Perfect ขนมไข่หงส์น้ำตาลโตนด

– Low and slow: cook on low to medium-low heat so the cakes cook through without burning. Palm sugar caramelizes quickly.

– Test one first: make a single test cake to check batter consistency and pan temperature, then adjust as needed.

– Batter texture: the batter should be thicker than crepe batter but still drop easily from a spoon. Add a tablespoon of coconut milk if it seems too thick.

– Palm sugar preparation: grate palm sugar finely for faster dissolving. If using palm sugar blocks, chop or grate before measuring.

– Non-stick advantage: a good non-stick pan or a well-seasoned griddle reduces the need for excess oil and gives even browning.

– Variations: add a pinch of pandan extract or a little lime zest for fragrance; fold in a tablespoon of shredded coconut for extra texture.

Nutritional Information (Approximate)

These values are estimates per 2 pieces (depending on size):

• Calories: ~180 kcal
• Carbohydrates: ~28 g
• Fat: ~7 g (mostly from coconut milk and butter)
• Protein: ~3 g
• Fiber: ~0.5–1 g

Note: Nutritional content varies with exact ingredient brands and portion sizes. Palm sugar adds natural sweetness and a distinct caramel aroma compared with white sugar.

Conclusion

ขนมไข่หงส์น้ำตาลโตนด is an approachable and delightful Thai dessert that brings the warm, caramel notes of palm sugar together with rich coconut. This beginner-friendly recipe yields tender mini cakes perfect for teatime, parties, or a sweet snack. Try the recipe as written, then experiment with small tweaks—like shredded coconut or pandan—to make your own version of ขนมไข่หงส์น้ำตาลโตนด at home.