I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก);
It is a pancake-like dish made from a batter with the following recipe:
- About one cup of White Rice flour
- About 2 cups of Sugar (from white to brown spectrum, per personal preference)
- About one tablespoon of baking powder
- About one tablespoon of Pandan extract (made, as far as I understand, from crushing or grinding Pandan/ใบเตย leafs with water)
- At least 500ml Coconut milk
From my personal impression, no plain water should be added so that liquid is derived primarily from coconut milk.
Making and serving as street food
From my experience it is typically served in such a way that when it is almost ready, it is topped with chilled roasted sesame (often black sesame), shredded coconut and some white sugar, and than folded (like a sandwich).
From recognizing how it is made and reading on Wikipedia, I understand that at least in some recipes, it is common to add eggs or egg whites, probably to make the pancake softer.
As of 2019 it is becoming rarer as street food in Thailand.
I, as one who generally avoid eating eggs and follow a primarily-vegan diet, want to know how to make it very soft and spongy, without adding eggs or egg whites.
When I tried to make Khanom Thang teak by a similar pattern it didn't swell enough and wasn't soft enough. Perhaps this is because I have added some water due to shortage in coconut milk, but maybe it is because I am wrong about the amount of baking powder and need to use a doubled amount of baking powder (perhaps letting the batter rest in the refrigerator for about 6 hours or so).
How could I make a vegan Khanom Tang Teak swelling and soft similar to as if it contained eggs or egg whites?