Khanom Buang (Thai Crispy Pancakes)

Khanom Buang are ancient street snacks originating from the royal kitchens of central Thailand, particularly associated with Bangkok's historic markets and temple fairs. These delicate, taco-shaped crispy crepes are filled with sweet meringue and savory shredded coconut or egg yolk threads, representing centuries of refined Thai confectionery tradition.

Ingredients

1 cup rice flour

2 tablespoons mung bean flour

1/2 teaspoon baking powder

1 cup coconut milk

1/2 cup water

2 tablespoons white sugar

1/4 teaspoon salt

1 teaspoon pandan extract (or 2 drops green food coloring)

1 tablespoon vegetable oil (for greasing the pan)

4 large egg whites (for meringue topping)

1 cup white sugar (for meringue)

1/4 teaspoon cream of tartar

1 cup freshly grated coconut (for savory filling)

2 tablespoons palm sugar or light brown sugar

1/4 teaspoon salt (for coconut filling)

4 egg yolks (for foi thong garnish)

1/2 cup white sugar (for foi thong syrup)

1/2 cup water (for foi thong syrup)

2 tablespoons finely diced coriander root (for garnish)

1 tablespoon thinly sliced kaffir lime zest (for garnish)

Instructions

Prepare the batter: Whisk together 1 cup rice flour, 2 tablespoons mung bean flour, and 1/2 teaspoon baking powder in a medium bowl. Gradually add 1 cup coconut milk and 1/2 cup water, whisking continuously until completely smooth with no lumps. Stir in 2 tablespoons white sugar, 1/4 teaspoon salt, and pandan extract. Let the batter rest for 20 minutes at room temperature.

Make the coconut filling: Combine 1 cup freshly grated coconut, 2 tablespoons palm sugar, and 1/4 teaspoon salt in a small saucepan over medium-low heat. Stir constantly for 5 to 7 minutes until the sugar dissolves and the coconut is lightly toasted and fragrant. Remove from heat and set aside to cool.

Prepare the foi thong (egg yolk threads): Bring 1/2 cup sugar and 1/2 cup water to a gentle simmer in a small saucepan over medium heat, stirring until the sugar dissolves completely to form a light syrup. Beat 4 egg yolks until smooth, then strain them through a fine mesh sieve. Pour the strained yolks into a squeeze bottle or piping bag fitted with a very small round tip. Drizzle thin threads of egg yolk into the simmering syrup in small circular motions, cooking for 30 seconds until set. Remove the threads with a fork, rinse gently in cool water, and set aside.

Make the meringue: Beat 4 egg whites and 1/4 teaspoon cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup white sugar, one tablespoon at a time, increasing speed to high and beating until the meringue is stiff, glossy, and holds firm peaks, approximately 8 minutes total.

Cook the pancake shells: Heat a flat non-stick skillet or a traditional khanom buang pan over medium-low heat. Brush lightly with vegetable oil. Pour 1 tablespoon of batter onto the pan and quickly spread it into a thin circle approximately 3 inches in diameter using the back of the spoon. Cook for 1 to 2 minutes until the edges are set and the surface appears dry but the shell is still pliable and not yet crisp.

Fill and fold: While the shell is still pliable on the pan, quickly spread a thin layer of meringue across the entire surface. Sprinkle 1 teaspoon of sweetened coconut filling across one half of the shell, then add a small tangle of foi thong threads on top of the coconut. Immediately fold the unfilled meringue half over the filled half, pressing gently to form a half-moon taco shape. Leave on the pan for 30 more seconds until the shell crisps and the edges seal.

Finish and serve: Transfer the finished khanom buang to a wire rack and allow to cool for 2 minutes — they will continue to crisp as they cool. Repeat with the remaining batter, meringue, and filling. Garnish the tops with tiny pieces of finely diced coriander root and slivers of kaffir lime zest. Serve immediately as the shells soften over time.