Khanom Buang — Print Recipe — The Culinary Codex

Crispy Thai crepes filled with a sweet or savory meringue-like cream and topped with shredded coconut or finely diced shrimp. These delicate street snacks are made on a hot griddle right before your eyes.

Ingredients

200g rice flour
50g mung bean flour
200ml coconut milk
150ml water
100g sugar
1/4 teaspoon salt
3 egg whites
200g sugar for meringue
100g shredded coconut
2 tablespoons sesame seeds
50g dried shrimp, finely chopped
Yellow food coloring (optional)

Instructions

1 Make the crepe batter by whisking rice flour, mung bean flour, coconut milk, water, sugar, and salt together until perfectly smooth, then let it rest for thirty minutes.
2 Prepare the sweet filling by whipping egg whites with sugar to stiff peaks to create a fluffy meringue-like cream that will be spread inside each crispy crepe.
3 Heat a flat griddle or large non-stick pan over medium heat and spread a thin layer of batter into a small oval, cooking it until the edges are crispy and golden.
4 While the crepe is still on the griddle, spread a generous line of the sweet meringue cream down the center and sprinkle with shredded coconut or chopped dried shrimp.
5 Carefully fold the crispy crepe in half to create a taco shape, press the edges gently to seal, and slide it off the griddle to serve immediately while still warm and crunchy.

Did You Know?

Khanom buang has been a Thai street food for over six hundred years, dating back to the Ayutthaya Kingdom, making it one of the oldest continuously prepared snacks in Southeast Asia.