Khanom Buang (Thai Crispy Pancakes) Recipe – Thai Special
Khanom Buang, often referred to as Thai crispy pancakes, are a cherished street food in Thailand. These delicate, taco-shaped treats feature a crisp, golden shell filled with sweet coconut meringue and adorned with toppings like Foi Thong (golden egg threads), chopped candied fruits, or savory dried shrimp. With their light, crunchy texture and delightful contrast of flavors, Khanom Buang offers a perfect bite-sized indulgence, capturing the essence of Thai culinary artistry.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Pancake Shells:
- For the Coconut Meringue Filling:
- 2 egg whites
- 1/3 cup granulated sugar
- 1/4 tsp cream of tartar or lemon juice (optional, for stabilization)
- 1/4 cup grated coconut (fresh or unsweetened)
- Popular Toppings:
- Foi Thong (sweet golden egg threads)
- Chopped candied fruits
- Toasted sesame seeds
- Savory dried shrimp topping (optional)
For the Coconut Meringue Filling:
- 2 egg whites
- 1/3 cup granulated sugar
- 1/4 tsp cream of tartar or lemon juice (optional, for stabilization)
- 1/4 cup grated coconut (fresh or unsweetened)
Popular Toppings:
- Foi Thong (sweet golden egg threads)
- Chopped candied fruits
- Toasted sesame seeds
- Savory dried shrimp topping (optional)
Make the Pancake Batter:
In a mixing bowl, whisk together rice flour, all-purpose flour, turmeric, sugar, salt, and water until smooth and lump-free.
Set aside for 10 minutes to rest.
Prepare the Coconut Meringue:
In a clean bowl, beat egg whites until frothy.
Gradually add sugar (and cream of tartar if using), continuing to beat until stiff peaks form.
Fold in grated coconut gently.
Cook the Pancakes:
Preheat a non-stick skillet or griddle over medium heat (or use a Thai khanom buang pan if available).
Drop 1 tablespoon of batter onto the pan and spread into an oval (about 3–4 inches long).
Cook for 1–2 minutes until edges start to crisp and bottom is golden.
Assemble and Serve:
Add a dollop of meringue in the center of each pancake.
Top with your choice of sweet or savory toppings.
Let cook another minute until the bottom is crisp and golden.
Remove from pan, fold into taco shape, and cool briefly until crispy.
Recipe Notes :
Flour Blend: A combination of rice flour and all-purpose flour ensures a crisp texture. Avoid using only wheat flour to maintain authenticity.
Meringue Consistency: For a stable meringue, consider adding a pinch of cream of tartar or a few drops of lemon juice while beating the egg whites.
Savory Variation: Incorporate crushed dried shrimp, fish sauce, or finely chopped coriander root into the meringue for a traditional savory twist.
Cooking Surface: Using a non-stick skillet or a traditional Thai khanom buang pan can help achieve evenly cooked, crispy shells.
Serving Suggestion: Best enjoyed fresh and warm, Khanom Buang can be served as a delightful snack or dessert at gatherings and celebrations.
