Hi, 
 
I am looking for a recipe of Thai Pancake, a type of sweet street
dessert that is really popular on Phi Phi Island (and possibly other
places in Thailand), where I had my vacation this year.  I want to be
able to replicate the unforgettable dessert at home.
 
From what I saw, the street vendors make the dessert from a dough that
looks a bit yellowish.  They repeatedly throw the dough against the
counter to flatten it until the dough becomes really think and then
fry it on a big round hot frying plate.  While the dough frying, they
seem to put some weird orange butter on top of it.  Then the fried
dough is folded, with the ingredients the customers orders such as
mango wrapped inside the dough, and cut in to square pieces.
 
The recipe has to be detailed enough that I can really replicate the
Thai Pancake at home.  Specific requirements for the answer include:
(1) The exact ingredients and steps for making the dough   
(2) How to throw the dough to make it thin? 
(3) What is the weird orange butter they use? 
(4) Steps for making the Thai Pancake (including the temperature of
the pan and timing)
 
Thank you for your help. 

---

Request for Question Clarification by jessamyn-ga on 10 May 2002 01:48 PDT

hi there, 
 
I have found several recipes for Thai street-vendor style pancakes,
but nost ofthem seem to be coconut-based, which you did not mention in
your description. Are the pancakes you are describing made primarily
with coconut, or do they have another strong flavor that you can
identify?
 
thanks. 
 
jessamyn-ga 

---

Clarification of Question by dolaimo-ga on 10 May 2002 12:38 PDT

To answer the clarifying question, the Thai Pancake I had did not have
distinct coconut flavour.  So I don't think they are coconut based.
 
The three comments are really helpful.  THe first two, especially,
sound really like the Thai Pancake (or Roti) that I had.  Thank you
all very much for your help. 

I've had a good old look for this one and while I haven't got a
complete answer, I hope these notes will lead someone in the right
direction.  I believe what you are looking for goes by the name of
"Kanom Beuang Yuan".  If anyone knows the intricacies of spelling Thai
words that may be enough (also found websites using: khanom, buuang,
buang).  The Yuan is important as that refers to the yellow ones as
opposed to other savoury versions.

They might be of Vietnamese origin.  The "butter" could be coconut
cream or maybe the shredded egg yolks that are commonly used.

The good news is I did find a recipe for it.  The catch is - how's
your German?  http://www.chindapon-reisen.de/khanom.htm.  You could
try the good old Google translate but it's limited:
http://translate.google.com/translate?hl=en&sl=de&u=http://www.chindapon-reisen.de/khanom.htm&prev=/search%3Fq%3D%2522Khanom%2BBuang%2Byuan%2522%26hl%3Den

Alternatively, the best I can offer is this recipe which sounds like
it's on the right track:
Thai Style Roti http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/560

Good luck and if you find a good solution I fancy one with banana :o).

References:
 http://www.thaiwave.com/benjarong/thai-cooking/thaisweets.htm
 http://www.mamster.net/food/essays/asia01.html

I am not registered to give answers yet, but I did find some
interesting and hopefully some helpful answers to your question.
The dessert you speak of was described to me by a thai co-worker as
being "rotee". He claims it is a popular dessert often sold on street
corners and served with fruit wrapped in it or condensed milk and
sugar.

I searched google, and google groups and came up with this link to a
usenet thread with some descriptions and a nice recipe according to my
thai informant.

http://groups.google.com/groups?hl=en&safe=off&threadm=3192DF35.6D52%40dynamic.com.au&rnum=2&prev=/groups%3Fq%3Dthailand%2B%2Brotee%26hl%3Den%26safe%3Doff%26selm%3D3192DF35.6D52%2540dynamic.com.au%26rnum%3D2

I really do hope this helps,
Mother911-ga

Here is a recipe:
2 1/2 cp or 20fl oz coconut milk
2/4 cp (3.4 oz) rice flour
3 eggs, well beaten
1/2 cp (4 oz) sugar
1 cp (2 oz) shredded coconut
pinch salt
greed and red food coloring
vegetable oil

Pour the coconut milk into a mixing bowl. Add rice flour and
well-beaten eggs and blend well, then add the sugar and beat until it
dissolves. Fold in half the shredded coconut and the salt, then divide
the mixture into three equal parts. Tint one batch green and one pink.

Rub an omlet pan with a paper towel and heat to moderate.

Pour a large spoonful of the batter into the pan and cook until flecks
of brown appear underneath. Turn and lightly cook the other side. Cook
the remainder of the batter in the same way, keeping pancakes warm.

Roll each pancake up into a tight cylinder. Scatter with the remaining
coconut. Serve warm or at room temperature.

Enjoy!