Thai Coconut Crepes (Khanom Buang) Recipe – Thai Special
Khanom Buang, also known as Thai coconut crepes, are a beloved street food dessert in Thailand. These crispy, golden-brown crepes are filled with a delightful combination of sweet and savory toppings, often featuring creamy coconut cream, shredded coconut, and a sprinkle of salty, sweet egg yolk strands known as foi thong. Their irresistible contrast of textures and flavors makes them a favorite among locals and tourists alike. Perfect as a snack or dessert, Khanom Buang offers an authentic taste of Thailand in every bite.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Crepe Batter:
- 1/2 cup rice flour
- 1/4 cup mung bean flour (or substitute with cornstarch)
- 1/4 cup water
- 2 tablespoons palm sugar (or brown sugar)
- 1/4 teaspoon turmeric powder (for color)
- Pinch of salt
For the Filling:
- 1 cup coconut cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (fresh or unsweetened dried)
- 3 egg yolks (for making foi thong)
- Vegetable oil (for greasing the pan)
Optional Garnishes:
- Chopped scallions
- Crushed peanuts
Prepare the Crepe Batter:
In a mixing bowl, combine the rice flour, mung bean flour, palm sugar, turmeric powder, and salt.
Gradually add water while whisking until you have a smooth, lump-free batter.
Set aside and let the batter rest for 10 minutes.
Make the Coconut Cream Filling:
In a saucepan, heat the coconut cream over medium heat.
Add the sugar and salt, stirring until fully dissolved.
Continue cooking until the cream thickens slightly. Remove from heat and set aside.
Prepare the Egg Yolk Strands (Foi Thong):
Whisk the egg yolks until smooth.
Heat a small pot of boiling water and create a thin stream of yolk using a piping bag or spoon.
Let the yolk strands cook for a few seconds before removing them. Set aside.
Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with vegetable oil.
Pour a small amount of batter onto the pan, spreading it thinly to form a round crepe.
Cook until the edges are crispy and golden brown.
Spread a thin layer of coconut cream filling on one side of the crepe.
Sprinkle shredded coconut and add a few strands of foi thong.
Fold the crepe in half and remove from the pan.
Serve:
Arrange the crepes on a serving plate.
Garnish with optional chopped scallions or crushed peanuts.
Serve fresh and enjoy this delightful Thai treat!
Recipe Notes:
Crepe Batter: Ensure the batter is smooth and lump-free. If it’s too thick, add a little more water; if too runny, add a bit more rice flour.
Coconut Cream Filling: Cook the coconut cream mixture until it thickens slightly, but be careful not to overcook, as it can become too thick and difficult to spread.
Foi Thong: Creating the egg yolk strands requires patience. Use a fine strainer or piping bag to drizzle the yolks into boiling water, forming thin threads.
Cooking Tips: Cook the crepes on medium heat to ensure they become crispy without burning. Use a non-stick pan for easier flipping and removal.
Garnishing Options: For added flavor and texture, consider garnishing with chopped scallions or crushed peanuts.
