Khanom Buang Recipe

[Kath_]

Hey, dessert enthusiasts! Today, let's explore the delicate and crispy delights of Thai cuisine with Khanom Buang, also known as Thai crispy pancakes. These delightful treats feature thin, crispy pancakes filled with a sweet and creamy coconut filling and topped with savory or sweet toppings. Let's dive into this delicious recipe together!

Ingredients:​

For the Pancakes:​

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1 cup coconut milk
• 1 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon turmeric powder (optional, for color)
• Vegetable oil, for cooking

For the Filling:​

• 1/2 cup shredded coconut
• 1/2 cup palm sugar (or brown sugar)
• 1/4 cup water

For Toppings (Optional):​

• Cooked mung beans
• Toasted sesame seeds
• Chopped green onions
• Fresh cilantro

Instructions:​

1. Prepare the Pancake Batter:
   • In a mixing bowl, whisk together rice flour, all-purpose flour, coconut milk, water, salt, and turmeric powder (if using) until smooth. The batter should be thin and pourable.
2. Cook the Pancakes:
   • Heat a non-stick or well-seasoned crepe pan over medium heat. Brush the pan lightly with vegetable oil.
   • Pour a small ladleful of batter onto the pan, swirling to coat the bottom evenly in a thin layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook the other side briefly. Remove from the pan and repeat with the remaining batter.
3. Make the Filling:
   • In a small saucepan, combine shredded coconut, palm sugar (or brown sugar), and water. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture becomes thick and sticky. Remove from heat and let it cool slightly.
4. Assemble Khanom Buang:
   • Spread a thin layer of the coconut filling onto one half of each pancake.
   • Fold the pancake in half or roll it into a cylinder shape. Press gently to seal.
5. Serve:
   • Arrange Khanom Buang on a serving platter.
   • Optionally, top with cooked mung beans, toasted sesame seeds, chopped green onions, or fresh cilantro for added texture and flavor.

Serving Suggestion:​

• Enjoy Khanom Buang as a delightful dessert or snack. The combination of crispy pancakes and sweet coconut filling offers a perfect balance of textures and flavors that will satisfy your sweet cravings!

Delight in the crispy sweetness of Khanom Buang and experience the authentic flavors of Thai cuisine. Share your love for Thai desserts with us in the comments below!

 

[Alfredo]

This Khanom Buang recipe looks amazing! I can't wait to try making these crispy and sweet treats. Thanks for sharing!

 

[rootme]

Curious how Khanom Buang tastes with all those toppings. Anyone tried it yet? Thinking of making it for a small gathering next weekend.

 

[Rain]

Hey, dessert enthusiasts! Today, let's explore the delicate and crispy delights of Thai cuisine with Khanom Buang, also known as Thai crispy pancakes. These delightful treats feature thin, crispy pancakes filled with a sweet and creamy coconut filling and topped with savory or sweet toppings. Let's dive into this delicious recipe together!

View attachment 4351

Ingredients:​

For the Pancakes:​

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1 cup coconut milk
• 1 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon turmeric powder (optional, for color)
• Vegetable oil, for cooking

For the Filling:​

• 1/2 cup shredded coconut
• 1/2 cup palm sugar (or brown sugar)
• 1/4 cup water

For Toppings (Optional):​

• Cooked mung beans
• Toasted sesame seeds
• Chopped green onions
• Fresh cilantro

Instructions:​

1. Prepare the Pancake Batter:
   • In a mixing bowl, whisk together rice flour, all-purpose flour, coconut milk, water, salt, and turmeric powder (if using) until smooth. The batter should be thin and pourable.
2. Cook the Pancakes:
   • Heat a non-stick or well-seasoned crepe pan over medium heat. Brush the pan lightly with vegetable oil.
   • Pour a small ladleful of batter onto the pan, swirling to coat the bottom evenly in a thin layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook the other side briefly. Remove from the pan and repeat with the remaining batter.
3. Make the Filling:
   • In a small saucepan, combine shredded coconut, palm sugar (or brown sugar), and water. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture becomes thick and sticky. Remove from heat and let it cool slightly.
4. Assemble Khanom Buang:
   • Spread a thin layer of the coconut filling onto one half of each pancake.
   • Fold the pancake in half or roll it into a cylinder shape. Press gently to seal.
5. Serve:
   • Arrange Khanom Buang on a serving platter.
   • Optionally, top with cooked mung beans, toasted sesame seeds, chopped green onions, or fresh cilantro for added texture and flavor.

Serving Suggestion:​

• Enjoy Khanom Buang as a delightful dessert or snack. The combination of crispy pancakes and sweet coconut filling offers a perfect balance of textures and flavors that will satisfy your sweet cravings!

Delight in the crispy sweetness of Khanom Buang and experience the authentic flavors of Thai cuisine. Share your love for Thai desserts with us in the comments below!

Wow, I've never tried making Khanom Buang at home before! Definitely going to give this a shot for our next family gathering. Thanks for sharing the recipe!

 

[KainGo127]

Your Khanom Buang recipe is pure perfection! Can't wait to recreate these delicate Thai treats at home. Thanks a bunch for sharing this gem!