ขนมผิงใบเตย

ขนมผิงใบเตย — Easy Pandan Khanom Ping (Thai Crispy Pandan Cookies)

Introduction to ขนมผิงใบเตย

ขนมผิงใบเตย is a light, crispy Thai cookie scented with fragrant pandan (ใบเตย). These thin, wafer-like cookies are perfect for beginner home cooks who want to try a classic Thai treat with a simple ingredient list. The pandan adds a beautiful green color and a sweet, floral aroma that makes ขนมผิงใบเตย unforgettable.

Prep time: 15 minutes | Resting time: 20–30 minutes | Cook time: 20–30 minutes | Yield: about 20–30 cookies (depending on size)

Ingredients for ขนมผิงใบเตย

• 1 cup (120 g) all-purpose flour
• 1/4 cup (40 g) tapioca starch or rice flour (for extra crispness)
• 1/2 cup (100 g) granulated sugar
• 1 large egg (or 1 egg white for slightly crisper cookies)
• 1/3 cup (80 ml) coconut milk (full fat recommended)
• 2 tbsp (30 ml) neutral oil (vegetable oil or melted coconut oil)
• 2–3 tbsp pandan juice or 1 tsp pandan extract (adjust for color and aroma)
• Pinch of salt
• Optional: 1/2 tsp vanilla extract, sesame seeds for sprinkling

Instructions: How to make ขนมผิงใบเตย

1. Prepare pandan juice: Blend a few pandan leaves with 2–3 tbsp water and strain, or use pandan extract diluted in water. Measure about 2–3 tablespoons for the batter.
2. Mix dry ingredients: In a bowl, sift together the all-purpose flour, tapioca starch (or rice flour), and a pinch of salt. Set aside.
3. Whisk wet ingredients: In a separate bowl, whisk the egg and sugar until the sugar starts to dissolve. Add the coconut milk, oil, and pandan juice (and vanilla if using). Mix until smooth.
4. Combine: Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth, thin batter. The batter should be pourable—about the consistency of heavy cream. If too thick, add a teaspoon or two of coconut milk or water; if too thin, add a little more flour.
5. Rest the batter: Let the batter rest for 20–30 minutes at room temperature. This helps the flours hydrate and improves crispness.
6. Heat the pan: Use a non-stick skillet or flat griddle and heat over low to medium-low heat. Lightly grease the surface with a small amount of oil or use a paper towel to spread oil thinly.
7. Cook the cookies: Spoon about 1 tablespoon of batter per cookie onto the hot pan, then quickly spread it thin with the back of the spoon or a small spatula into a 6–8 cm (2.5–3 in) circle. Cook slowly on low heat until the edges dry and the bottom turns light golden and crisp, about 2–4 minutes. No need to flip if cooked through—flip only if the top is still wet and the bottom is already golden.
8. Cool: Transfer cooked ขนมผิงใบเตย to a wire rack to cool completely. They will crisp further as they cool.
9. Repeat: Continue with remaining batter, stirring between batches and adjusting heat as needed so the cookies don’t burn. If desired, sprinkle sesame seeds on each cookie immediately after cooking.

Cooking Tips for ขนมผิงใบเตย

• Heat control: Cook on low to medium-low heat. High heat burns the thin cookies before they crisp properly.
• Test batch: Make 1 or 2 test cookies to check batter thickness and cooking time, then adjust as needed.
• Batter consistency: Aim for a pourable batter. If cookies are too thick and cakey, thin the batter slightly. If they spread too much, add a touch more flour.
• Use a non-stick surface: A well-seasoned non-stick pan or griddle gives the best results and easy release.
• Storage: Store cooled ขนมผิงใบเตย in an airtight container at room temperature for up to 4–5 days. To refresh crispness, reheat briefly in a low oven (120°C / 250°F) for 3–5 minutes.
• Flavor variations: Add a teaspoon of coconut sugar for deeper flavor or a pinch of matcha for a green boost. For a vegan option, replace the egg with extra coconut milk plus 1 tbsp cornstarch (texture will differ slightly).

Nutritional Information for ขนมผิงใบเตย (Approximate)

Values are estimates and will vary based on exact ingredients and cookie size. Assume yield = 25 cookies.

• Serving size: 1 cookie
• Calories: ~50–65 kcal
• Carbohydrates: ~8–10 g
• Fat: ~2–3 g (depends on coconut milk and oil)
• Protein: ~1 g
• Sugar: ~4–6 g
• Fiber: <1 g
• Sodium: ~20–40 mg (depends on added salt)

Conclusion — Try ขนมผิงใบเตย at Home

ขนมผิงใบเตย is an approachable, fragrant Thai cookie that’s perfect for home cooks and beginners. With simple ingredients—flour, coconut milk, sugar, egg, and pandan—you can create light, crunchy cookies that make a delightful snack or gift. Follow the tips above for consistent results, and don’t be afraid to experiment with flavors like sesame or coconut. Try this ขนมผิงใบเตย recipe today and enjoy a little taste of Thailand in your kitchen.