Destination
Krabi
The story
Khnom buang ("Thai crispy pancakes") is Bangkok's classical Thai temple-fair sweet — small 6cm-wide crispy pancakes made from a fermented rice-flour batter, cooked on a hot griddle until crispy, then topped with a small mound of Thai meringue (fresh egg white whipped with sugar) and either a sweet topping (thin ribbons of shredded coconut cooked with palm sugar) or a savoury topping (shredded egg yolk and coriander, or dried shrimp with palm sugar). Folded in half like a small taco once the meringue has softened, and eaten in one or two bites. Sold at every Thai temple fair and dessert market, and at specialised khnom buang stalls in Bangkok's old town.
Method
Whisk rice flour, tapioca starch, salt, sugar, turmeric, water and oil into a smooth batter. Stir in egg yolk. Rest 20 minutes.
In a stand mixer, whip egg whites with sugar and lime juice to stiff peaks (6 to 8 minutes). Transfer to a piping bag or bowl.
In a small pan, combine grated coconut, palm sugar and salt. Cook 5 minutes stirring until sugar dissolves and coconut is coated in a sticky glaze. Cool.
Arrange salted egg yolk, coriander, fried shallots and dried shrimp in small bowls beside the griddle.
Warm a large heavy non-stick pan or griddle over medium heat. Brush lightly with oil.
Pour 1 tbsp of batter onto the griddle, spreading with the back of a spoon into a 6cm circle. Cook 60 to 90 seconds until edges are crispy and starting to lift.
Immediately spoon 1 tbsp meringue across the pancake surface. Top with either sweet coconut mixture OR a small mound of the savoury toppings.
Fold the pancake in half (like a mini taco) while still on the griddle — the meringue softens slightly. Lift with a spatula and cool briefly on a rack. Serve immediately at room temperature. Best within 30 minutes of cooking.
Tips
- Rice flour + tapioca. This blend gives the classical thin-crispy pancake texture.
- Meringue is essential. Not optional — it's what makes khnom buang khnom buang.
- Serve both versions on the same platter. Alternating sweet and savoury is the classical serving.
- Fold while warm. Cold pancakes crack when folded.
More recipes
View all
Fresh fish and prawn folded into a red-curry-and-coconut-cream custard, steamed in banana-leaf cups until set. Bangkok's most-photographed steamed appetiser.
The classical hor mok fish curry mousse baked inside a whole young coconut. Bangkok's fine-dining Thai showstopper.
A thick potato-and-egg omelette sandwiched inside soft roti or crusty bread with chili sauce. Bangkok's Muslim-quarter breakfast snack.
Paired fried dough sticks — like Chinese youtiao — served in Thai style with sweetened condensed milk or hot sangkhaya custard for dipping. Bangkok's dawn breakfast.
Sticky rice cooked porridge-style with coconut milk, fresh corn kernels, palm sugar and salt. Bangkok's morning warm-porridge dessert.
Pillowy white steamed buns stuffed with a sweet-savoury pork or a sweet mung-bean paste. Bangkok's Chinese-Thai breakfast and afternoon-snack staple.