Khanom Buang — Print Recipe — The Culinary Codex

Khanom Buang represents the epitome of Thai street food artistry, featuring delicate rice crepes with a perfect balance of crispiness and tenderness that gives way to creamy, airy fillings. These golden discs, often dyed bright yellow with turmeric, showcase a harmonious blend of sweet and savory elements - the meringue-like filling offers a light, airy texture that contrasts beautifully with the coconut's tropical sweetness or the umami of chopped dried shrimp. Traditionally served at bustling night markets and roadside stalls across Thailand, these treats are often enjoyed as a quick snack or dessert, typically eaten by hand with a gentle squeeze of lime juice. The dish embodies Thailand's culinary philosophy of balancing sweet, sour, salty, and umami flavors in perfect harmony, with each bite delivering a symphony of textures and tastes that reflect the country's rich agricultural heritage and coastal influences.

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?

The name 'Khanom Buang' literally translates to 'floating cake' in Thai, referring to the dish's traditional preparation method where the crepes are made on a special griddle that creates a slight 'floating' effect, making them appear as if they're hovering above the pan before being carefully flipped and served.