Indulge in the delightful crunch and delicate sweetness of Crispy Hollow Quail Egg Cakes, a unique and surprisingly simple Thai dessert. These bite-sized treats offer a captivating textural contrast: a shatteringly crisp exterior encasing a molten, custardy interior. Their diminutive size makes them perfect for parties or a delightful after-dinner treat, and the subtle sweetness is balanced perfectly by a hint of savory. Forget complicated baking; these little gems are incredibly easy to make, requiring only a handful of readily available ingredients.
The magic lies in the perfectly balanced batter, which creates the signature airy texture. Each cake is a miniature culinary masterpiece, showcasing the versatility of the humble quail egg. Ready to embark on this culinary adventure and create your own batch of these irresistible morsels? Let's dive into the step-by-step instructions to make these enchanting Crispy Hollow Quail Egg Cakes.
Tools Needed
- Steamer
- Food processor or grinder
- Mixing bowl
- Pan
- Skewer
Ingredients
- Sweet potato (Japanese sweet potato preferred): 150 grams
- Tapioca flour
- Cassava flour
- Salt
- Sugar
- Coconut cream
- Orange food coloring: 5 drops
- Egg yolk food coloring: 5 drops
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Sweet Potato Dough
- Wash, peel, and steam the sweet potato for 15 minutes.
- Once cooked, finely grind the sweet potato while still hot.
- Gradually mix in tapioca and cassava flour, salt, and sugar. Add sugar slowly while the sweet potato is still hot to help it dissolve.
- Add coconut cream to aid in dissolving the sugar.
- Once the sugar is dissolved, add half of the flour mixture, stir, and repeat with the remaining flour until a smooth dough forms.
- Add food coloring (orange and egg yolk) and knead the dough for about 5 minutes until the color is even.
- Set the dough aside for about 30 minutes to rest.
Step 2. Shape and Rest the Dough
- Roll the dough into small balls.
Step 3. Fry the Quail Egg Cakes
- Heat oil in a pan over medium-high heat. Test if the oil is hot enough by dipping a skewer; bubbles indicate readiness.
- Reduce heat to medium. Carefully add the dough balls to the hot oil and gently stir for about 1 minute until the cakes are set.
- Press down firmly on each cake for 2-3 minutes to create hollow centers. The harder you press, the puffier and hollower the cake will be.
Step 4. Drain and Serve
- Remove the cooked cakes and place them on a wire rack to drain excess oil.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Using Japanese sweet potatoes will result in a more vibrant yellow or orange color.
- Don't over-knead the dough; a simple ball shape is sufficient.
- Using a large pan is recommended for efficient frying, especially for large batches.
Nutrition
- N/A
FAQs
1. Can I use chicken eggs instead of quail eggs?
While you can, the smaller size of quail eggs is crucial for achieving the signature crispy hollow center. Chicken eggs will result in a thicker, less airy cake.
2. How do I prevent the cakes from burning?
Use medium-low heat and ensure your oil is hot enough before adding the batter. Don't overcrowd the pan; cook in batches to maintain consistent heat.
So there you have it – your very own batch of crispy, delightful quail egg cakes! These little treats are perfect for satisfying any sweet tooth, and their unique texture is sure to impress your friends and family. Enjoy the sweet reward of your culinary creation!