Thai recipe for Sweet Corn and Black Sesame "Thong Muan Sod"

Hello, everyone! 🤗

Today, I have another Thai dessert to introduce to you. It's called Thong Muan Sod (ทองม้วนสด). You can often find this sweet sold at markets, at food festivals, or you can easily make it yourself at home!

Thong Muan Sod is a Thai dessert made from a batter of flour and coconut milk. The batter is poured onto a pan, and once cooked, the thin sheet is rolled up. The result is a chewy, soft roll with a sweet, rich flavor and the wonderful aroma of coconut.
You can add other additional ingredients to Thong Muan Sod, such as young coconut, cooked sweet corn, or toasted sesame seeds. For the ones I made today, I added cooked sweet corn and toasted black sesame seeds. I'm happy to share the recipe and method with you below.

RECIPE : Sweet Corn and Black Sesame Thong Muan Sod

INGREDIENTS

PROCEDURE

Toasting the Sesame Seeds

Place the black sesame seeds in a pan over low heat., Toast them until the seeds puff up and become fragrant., Lightly crush them with a pestle to help release their oils, making them even more aromatic.
Remark: You can also toast the black sesame seeds in an oven. Spread them on a baking tray and bake at 150°C (300°F) for about 10 minutes. This method makes them fragrant and crispy for longer.

In a mixing bowl, combine the coconut milk, granulated sugar, and coconut palm sugar (if your palm sugar is in hard chunks, chop it into smaller pieces first). Stir until the sugars are dissolved. You can use a spatula to help break down the sugar initially, then switch to a whisk.

Next, add the rice flour, tapioca flour, all purpose flour, pinch of salt, and the egg (crack the egg into a separate small bowl and beat it lightly first before adding it to the mixture).

Mix everything together well until there are no more lumps of flour.
Strain the batter through a fine mesh sieve to make it extra smooth. Let the batter rest for 20 minutes. (Resting the batter makes it smoother, easier to roll, and less likely to tear).

After resting, add the cooked sweet corn and toasted black sesame seeds. Mix until well combined.

(Optional) You can divide the batter and mix portions with food coloring to create colorful rolls. You can skip this step if you prefer the natural color.

Cooking the Rolls

Place a flat non-stick pan or crepe pan over medium heat. Once the pan is hot, reduce the heat to low.
Lightly grease the entire pan with a thin layer of vegetable oil.

Pour a ladle of the batter into the center of the pan. Gently tilt and swirl the pan to spread the batter into a thin, even circle.
Wait until the edges of the crepe start to turn golden and the surface looks dry. Then, use a silicone spatula to flip it over to cook the other side briefly.

Use the spatula to quickly roll the warm crepe into a tight roll. Place the finished roll on a wire rack.
Repeat the process until all the batter is used up.

Remarks & Tips

Texture: For a softer, chewier texture, add an extra 15g of coconut milk. For a crispier texture, reduce the coconut milk by about 15g.

Variations: For different flavors, you can replace the sweet corn with thinly sliced young coconut meat or julienned ripe jackfruit.

Storage

Leftover Batter: Any unused batter can be stored in a ziplock bag or an airtight container in the refrigerator for 2-3 days.
Finished Rolls: These rolls are best enjoyed warm. If they have cooled down and become firm, you can reheat them in the microwave on medium power for about 20 seconds. They will become soft and fragrant, just like freshly made!

So, what do you think everyone? Thong Muan Sod is a delicious Thai dessert that's very easy to make at home. I hope you all like it!

Thank you for visiting and for all your support. See you next time🤗