As a fan of all things unique and delicious, I’ve discovered these little gems called Kanom Ping—a Thai cookie that’s not only delightfully crispy but also brings a taste of Southeast Asia right to your kitchen. Let me tell you, they’re as fun to make as they are to eat!
I love making Kanom Ping, a delightful Thai coconut cookie with a unique texture. The combination of tapioca flour and all-purpose flour creates a perfect bite, while coconut milk adds richness.
I find the slight sweetness from granulated and coconut sugar enchanting, and a touch of vanilla or pandan essence offers an aromatic twist.
Kanom Ping Recipe Ingredients
- Tapioca Flour: Provides a chewy texture and is a source of carbohydrates.
- All-purpose Flour: Adds structure and a slight crispness to the cookies.
- Coconut Sugar or Palm Sugar: Imparts a rich, caramel-like sweetness and is a lower GI sweetener.
- Coconut Milk: Offers a subtle coconut flavor and makes the cookies moist.
- Pandan Essence: Optional flavoring that gives a unique, fragrant aroma reminiscent of vanilla with grassy notes.
Kanom Ping Recipe Ingredient Quantities
- 1 cup (130g) tapioca flour
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) coconut sugar or palm sugar
- 1/4 teaspoon salt
- 3 tablespoons (45ml) coconut milk
- 1 large egg
- 2 tablespoons (30g) unsalted butter, softened
- 1/4 teaspoon vanilla extract (optional)
- 1/4 teaspoon pandan essence (optional)
How to Make this Kanom Ping Recipe
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine tapioca flour, all-purpose flour, granulated sugar, coconut sugar, and salt. Mix well to ensure even distribution of the dry ingredients.
3. In a separate bowl, whisk together the coconut milk, egg, softened butter, vanilla extract (if using), and pandan essence (if using) until smooth and well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or your hands until a smooth dough forms.
5. Divide the dough into small, marble-sized balls using your hands. Arrange them on the prepared baking sheet, leaving a small space between each ball as they will expand slightly while baking.
6. Once all the dough is shaped, use a fork to gently press down on each ball to flatten it slightly, creating a decorative pattern on top.
7. Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden and firm to the touch.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes.
9. Transfer the cookies to a wire rack to cool completely, allowing them to crisp up as they cool down.
10. Store the cooled Kanom Ping in an airtight container at room temperature. Enjoy these delightful Thai cookies with a cup of tea or coffee!
Kanom Ping Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Spatula
9. Fork
10. Wire rack
11. Airtight container
FAQ
- What is Kanom Ping? Kanom Ping are traditional Thai cookies made with a blend of flours and coconut flavors, known for their light, airy texture.
- Can I substitute coconut sugar for palm sugar? Yes, coconut sugar can be used as a substitute for palm sugar, as they both add a similar caramel-like sweetness.
- Is tapioca flour necessary? Yes, tapioca flour is essential for achieving the characteristic light and crispy texture of Kanom Ping.
- Can I make Kanom Ping without the pandan essence? Absolutely, pandan essence is optional but it adds a unique fragrance that enhances the flavor profile.
- What can I use if I don’t have coconut milk? If coconut milk is unavailable, you can use regular milk, but it will slightly alter the flavor.
- How should Kanom Ping be stored? Store them in an airtight container at room temperature for up to two weeks to maintain their crispness.
- Is there a vegan version of this recipe? Yes, you can replace the egg with a flaxseed egg and use coconut oil instead of butter for a vegan option.
Kanom Ping Recipe Substitutions and Variations
- Instead of coconut sugar or palm sugar, you can use light brown sugar.
- For coconut milk, substitute with almond milk or regular milk.
- Replace unsalted butter with margarine or coconut oil.
- Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute for a large egg for a vegan option.
- If you don’t have pandan essence, you can omit it or use a drop of green food coloring to achieve a similar visual result.
Pro Tips
1. Chill the Dough: After mixing the dough, cover it with plastic wrap and chill it in the refrigerator for about 30 minutes. This will make it easier to handle and shape the dough into balls, and it helps the flavors meld together.
2. Sift the Dry Ingredients: Before combining the dry ingredients, you can sift the tapioca flour and all-purpose flour together. This ensures there are no lumps and that the dry ingredients are well aerated, resulting in a finer texture for the cookies.
3. Room Temperature Ingredients: Ensure that the butter and egg are at room temperature before mixing. This helps them blend more smoothly into the dough, ensuring a consistent texture and better incorporation of flavors.
4. Experiment with Flavors: Try adding a pinch of ground cardamom or a teaspoon of grated lemon or lime zest to the dough for an extra layer of flavor that complements the pandan and vanilla notes.
5. Bake Evenly: Rotate the baking sheet halfway through the baking time to ensure even cooking. This is especially useful if your oven has hot spots or does not bake evenly throughout.
Kanom Ping Recipe
My favorite Kanom Ping Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Spatula
9. Fork
10. Wire rack
11. Airtight container
Ingredients:
- 1 cup (130g) tapioca flour
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) coconut sugar or palm sugar
- 1/4 teaspoon salt
- 3 tablespoons (45ml) coconut milk
- 1 large egg
- 2 tablespoons (30g) unsalted butter, softened
- 1/4 teaspoon vanilla extract (optional)
- 1/4 teaspoon pandan essence (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine tapioca flour, all-purpose flour, granulated sugar, coconut sugar, and salt. Mix well to ensure even distribution of the dry ingredients.
3. In a separate bowl, whisk together the coconut milk, egg, softened butter, vanilla extract (if using), and pandan essence (if using) until smooth and well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or your hands until a smooth dough forms.
5. Divide the dough into small, marble-sized balls using your hands. Arrange them on the prepared baking sheet, leaving a small space between each ball as they will expand slightly while baking.
6. Once all the dough is shaped, use a fork to gently press down on each ball to flatten it slightly, creating a decorative pattern on top.
7. Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden and firm to the touch.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes.
9. Transfer the cookies to a wire rack to cool completely, allowing them to crisp up as they cool down.
10. Store the cooled Kanom Ping in an airtight container at room temperature. Enjoy these delightful Thai cookies with a cup of tea or coffee!
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