Khanom Buang is Thailand’s beloved street food that transforms simple batter into delicate, lace-like crispy crepes filled with sweet and savory toppings. These paper-thin golden pancakes are cooked in special curved pans to create their signature taco-like shape, then filled with a fluffy meringue-like topping called “foi thong” and sprinkled with various garnishes. The result is a delightful contrast of textures – crispy, airy, and creamy all in one bite. Popular at street markets and festivals throughout Thailand, Khanom Buang offers a perfect balance of sweet and slightly salty flavors that make it an irresistible snack. This recipe makes about 20-24 pieces and serves 6-8 people as a snack or dessert.
What You’ll Need For The Crepes
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups coconut milk
- 1 cup water
- 2 tablespoons vegetable oil
- Yellow food coloring (optional, for traditional golden color)
What You’ll Need For The Topping
- 4 large egg whites, at room temperature
- 1/2 cup sugar
- 1/4 cup coconut milk
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
What You’ll Need For Garnishes
- 1/4 cup toasted coconut flakes
- 2 tablespoons toasted sesame seeds
- 2 green onions, finely chopped (green parts only)
- Orange zest from 1 orange, finely grated
- 1/4 cup crushed roasted peanuts (optional)
Making The Crepe Batter
In a large mixing bowl, whisk together the rice flour, tapioca starch, salt, and sugar until well combined. In a separate bowl, mix the coconut milk and water together. Gradually pour the liquid mixture into the dry ingredients while whisking constantly to prevent lumps from forming. Add the vegetable oil and continue whisking until the batter is completely smooth. If you want the traditional golden color, add a few drops of yellow food coloring. The batter should be thin, similar to heavy cream. Let it rest for 30 minutes to allow the starches to fully hydrate.
Preparing The Fluffy Topping
While the batter rests, prepare the signature fluffy topping. In a clean, dry bowl, whisk the egg whites until they form soft peaks. This takes about 3-4 minutes with an electric mixer or 8-10 minutes by hand. Gradually add the sugar while continuing to whisk until stiff, glossy peaks form. In a small saucepan, heat the coconut milk with salt and cornstarch over low heat, stirring constantly until it thickens slightly, about 2-3 minutes. Remove from heat and let cool completely. Gently fold the cooled coconut mixture into the whipped egg whites until just combined. The mixture should be light, airy, and hold its shape.
Getting Your Garnishes Ready
Prepare all your garnishes before you start cooking the crepes. Toast the coconut flakes in a dry pan over medium heat for 2-3 minutes until golden brown, stirring frequently to prevent burning. Toast the sesame seeds the same way until fragrant and lightly golden. Finely chop the green parts of the green onions and grate the orange zest. Set everything in separate small bowls for easy assembly.
Cooking The Crepes
Heat a non-stick pan or crepe pan over medium-low heat. You can also use a small curved pan if you have one, which creates the traditional shell shape. Lightly brush the pan with oil. Pour about 2-3 tablespoons of batter into the center of the pan, quickly tilting and swirling to spread it as thinly as possible across the bottom. The crepe should be almost transparent when properly thin.
Achieving The Perfect Texture
Cook the crepe for about 2-3 minutes until the edges start to curl up and the bottom turns golden brown and crispy. The surface should look dry and set. Do not flip the crepe – it cooks from one side only. The key is to cook it long enough that it becomes crispy but not so long that it burns. You should be able to easily lift the edges with a spatula.
Shaping and Filling
While the crepe is still warm and pliable, carefully lift it from the pan using a spatula. If using a flat pan, gently fold it in half or shape it into a taco-like form. Working quickly, spoon about 2 tablespoons of the fluffy topping into the center of the crepe. The warmth of the crepe will help set the topping slightly.
Adding The Garnishes
Immediately sprinkle your chosen garnishes over the fluffy topping. Traditional combinations include toasted coconut with green onions, or sesame seeds with orange zest. Some people enjoy all the garnishes together for a complex flavor profile. The contrast of the sweet, airy topping with the salty, crunchy garnishes is what makes this snack so special.
Serving Your Khanom Buang
Serve the Khanom Buang immediately while the crepe is still crispy and the topping is fresh and fluffy. These are best enjoyed right after assembly, as the crepes will lose their crispiness if left to sit too long. Arrange them on a platter and let everyone enjoy them as finger food.
Tips For Success
The key to perfect Khanom Buang lies in getting the crepe thin and crispy while keeping the topping light and airy. If your batter seems too thick, thin it with a little water. If the crepes aren’t crisping properly, increase the heat slightly and cook a bit longer. The egg white topping should be made fresh and used immediately for the best texture.
This delightful Thai treat brings the authentic flavors of Bangkok street food right to your kitchen, offering a unique combination of textures and flavors that will transport you straight to the bustling markets of Thailand.
