Thai🍰 Sweets & drinks

Thai Pandan Cake Balls (Khanom Fak Bua) — Lisa's Favorite

Name: Thai Pandan Cake Balls (Khanom Fak Bua) — Lisa's Favorite
Total time: 5 h
Yield: 60 servings
Cuisine: Thai
Ingredients: 500 g All-purpose wheat flour; 150 g Rice flour; 120 g Glutinous rice flour; 10 g Salt; 250 g White sugar; 250 g Coconut sugar; 750 ml Pandan juice; 150 ml Coconut milk; ~500-750 ml Palm oil

⏱ 300 min🍽 Serves 60

Traditional Thai dessert featuring pandan leaf-infused dough, sweetened with coconut sugar and enriched with coconut milk. Crispy exterior, soft and chewy inside, with fragrant pandan and coconut aroma.

Adapted from a video by ครัวแม่โบ BowCooking

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Ingredients

All-purpose wheat flour500 g
Rice flour150 g
Glutinous rice flour120 g
Salt10 g
White sugar250 g
Coconut sugar250 g
Pandan juice750 ml
Coconut milkor water; added to cooled dough for fragrance150 ml
Palm oilfor deep-frying~500-750 mlest.

Steps

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1
Prepare pandan juice by washing fresh pandan leaves, cutting them into pieces, and blending with 750 ml of water. Filter through cloth to obtain concentrated pandan juice with rich color and aroma.
2
Dissolve 250 grams of coconut sugar in the pandan juice by stirring well until completely dissolved, infusing the fragrant aroma of coconut sugar.
3
Sift 500 grams of all-purpose flour into a large mixing bowl. Add 150 grams of rice flour and 120 grams of glutinous rice flour. Stir in 10 grams of salt and 250 grams of white sugar.
4
Use a hand mixer or electric mixer to blend the dry flour mixture. Gradually add the pandan-sugar liquid while stirring. Adjust consistency by adding water if too dry or flour if too wet, aiming for a thick, viscous milk-like batter.
5
Transfer the batter to a covered container and refrigerate. Let rest for at least 4 hours, ideally overnight, to allow the dough to develop and rise beautifully when fried. The batter can be refrigerated for up to 1 week.
6
After cooling, the batter will thicken to a condensed-milk-like consistency. Re-mix the chilled batter to ensure all ingredients are well combined, then let cool again. Stir in 150 ml of coconut milk (or water) for additional fragrance.
7
Heat palm oil in an 8-inch frying pan over low heat. Using a small or large ladle, scoop equal portions of batter and carefully lower them into the hot oil.
8
Fry over low heat until the edges turn golden brown, then remove with a slotted spoon. Using low heat ensures even puffing and prevents burning. Drain on paper towels immediately after frying to remove excess oil.
9
Let cool completely. The finished dessert should be crispy on the outside and soft on the inside. For extra crispness, extend frying time slightly. This recipe yields 60 pieces.

Thai Pandan Cake Balls (Khanom Fak Bua) — Lisa's Favorite

Ingredients

Steps

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