Thai Crispy Roll
Thai Crispy Roll
Ingredients
- 90 g granulated sugar
- 90 g coconut sugar
- 1/8 teaspoon salt
- 1 egg
- 250 g coconut milk
- 250 g tapioca starch
- 25 g all-purpose flour
- 10 g Thai tea powder
- as needed Nutella, for filling
- as needed oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the 90g granulated sugar, 90g coconut sugar, 1/8 teaspoon salt, 25g all-purpose flour, 250g tapioca starch, and 10g Thai tea powder. Whisk thoroughly to combine all the dry ingredients.
⏱️ 3 min
- 2
Crack 1 egg into the dry mixture. Pour in 250g coconut milk.
⏱️ 1 min
- 3
Whisk all ingredients together until a smooth batter is formed.
⏱️ 3 min
- 4
Filter the batter through a fine-mesh sieve into another clean bowl to remove any lumps.
⏱️ 2 min
- 5
Cover the bowl with plastic wrap and chill the mixture in the refrigerator for 3 hours before use.
- 6
Heat a flat-bottomed pan (like a crepe pan) over medium heat. Lightly brush the pan with oil.
⏱️ 2 min
- 7
Pour a small amount of the chilled batter into the hot pan and quickly swirl the pan to spread the batter thinly and evenly across the bottom.
⏱️ 1 min
- 8
Cook until the edges of the batter become crispy and lift easily from the pan. Carefully lift the cooked crispy sheet from the pan.
⏱️ 1 min
- 9
Place the cooked crispy sheet on a clean surface. Spread a desired amount of Nutella evenly over the sheet.
⏱️ 1 min
- 10
Tightly roll the sheet into a log shape.
⏱️ 1 min
- 11
Cut the rolled crispy logs into smaller, bite-sized pieces. Arrange on a plate and serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Crispy Roll
- 90 g granulated sugar
- 90 g coconut sugar
- 1/8 teaspoon salt
- 1 egg
- 250 g coconut milk
- 250 g tapioca starch
- 25 g all-purpose flour
- 10 g Thai tea powder
- as needed Nutella, for filling
- as needed oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the 90g granulated sugar, 90g coconut sugar, 1/8 teaspoon salt, 25g all-purpose flour, 250g tapioca starch, and 10g Thai tea powder. Whisk thoroughly to combine all the dry ingredients.
⏱️ 3 min - 2
Crack 1 egg into the dry mixture. Pour in 250g coconut milk.
⏱️ 1 min - 3
Whisk all ingredients together until a smooth batter is formed.
⏱️ 3 min - 4
Filter the batter through a fine-mesh sieve into another clean bowl to remove any lumps.
⏱️ 2 min - 5
Cover the bowl with plastic wrap and chill the mixture in the refrigerator for 3 hours before use.
- 6
Heat a flat-bottomed pan (like a crepe pan) over medium heat. Lightly brush the pan with oil.
⏱️ 2 min - 7
Pour a small amount of the chilled batter into the hot pan and quickly swirl the pan to spread the batter thinly and evenly across the bottom.
⏱️ 1 min - 8
Cook until the edges of the batter become crispy and lift easily from the pan. Carefully lift the cooked crispy sheet from the pan.
⏱️ 1 min - 9
Place the cooked crispy sheet on a clean surface. Spread a desired amount of Nutella evenly over the sheet.
⏱️ 1 min - 10
Tightly roll the sheet into a log shape.
⏱️ 1 min - 11
Cut the rolled crispy logs into smaller, bite-sized pieces. Arrange on a plate and serve.
⏱️ 3 min