ขนมเบื้องญวน(สูตรแป้งกรอบไม่ต้องทอด) แจกสูตรและพาทำแบบง่าย.รวดเร็ว.ทันใจลูกค้า

Dough: 45 grams tapioca flour 35 grams rice flour 1 large egg white 1 gram salt 1 piece fresh turmeric (about the size of your index finger, finely ground) 85-90 grams water (Mix and strain, set aside) Filling: Half a young coconut 1 ladle diced tofu 2 tablespoons shredded dried shrimp 2 tablespoons chopped sweet preserved radish 50 grams coconut sugar (Stir-fry, taste to your liking) A handful of bean sprouts Achar (pickled vegetables) 2 tablespoons vinegar 1 tablespoon water 2 grams salt Shallots, cucumber, and chili peppers (add as much or as little as you like) For this crispy Thai pancake recipe, do it this way: Drop the batter into the pan, add the ingredients immediately, and fold the four sides. Fry in the oil until very crispy.