Khanom Buang (th: ขนมเบื้อง) or Thai Crispy Pancake is a traditional Thai dessert in the Central part of Thailand.
Khanom Buang generally has 2 types of topping - salty and sweet.
The salty topping (orange) is made from cream and served with chopped shrimps mixed with pepper and coriander then stir-fried with added sugar, fish sauce or salt. Nowadays, shredded coconut is often used instead of shrimps.
The sweet topping (yellow) is made of egg yolks boiled in syrup, which is called Foi Thong (th: ฝอยทอง).
Khanom Buang Recipe
3 cups rice flour
1 cup mung bean flour
1/2 cup sugar
2 cups of Red Limestone Paste dissolved in water (or plain water)
Mix rice flour, mung bean flour, sugar and eggs together and then slowly pour the water with Red Limestone Paste and gradually mix about 10 mins or until the sugar is dissolved.
2 egg whites
400 g palm sugar
In a mixer bowl of a stand mixer, mix egg whites and palm sugar on high speed until combined.
How to Cook Khanom Buang
1. Turn your stove on and heat the pan until the air above it shimmers.
2. For each pancake, gently pour small cup of batter into the pan, and wait until cooked.
3. Add pancake fillings, start with cream and then sweet or salty filling on top.
4. Fold the pancake into half circle and serve the dish.
Thai crispy pancakes are sold all around Bangkok and you can easily find these Thai desserts at Pier 21 Food Court at Terminal 21, Bangkok’s best night markets and floating markets around Thailand capital.
Price : Normally 1 set of Khanom Buang costs 30-35 baht.