Khanom Buang
Khanom Buang is a traditional Thai dessert that has been a popular street food in Thailand for centuries. The crispy pancake base is made from rice flour and filled with a sweet egg or mung bean filling. The golden, light and crispy dough perfectly harmonizes with the sweet coconut and palm sugar interior. In Thailand, this delicacy is often sold in markets and freshly baked in the hustle and bustle of the street. As a pleasant afternoon treat or on festive occasions, there is nothing better than the aroma of a freshly made Khanom Buang filling the air. The secret to the perfect Khanom Buang is a thin, evenly baked dough and a properly sweet, creamy filling that preserves the traditional Thai flavors in every bite.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the rice flour, coconut milk, water, sugar, and a pinch of salt. Whisk until smooth.
2
Let the batter rest for 15-20 minutes to achieve the perfect consistency for cooking.
3
For the filling, whip the egg whites until stiff peaks form, then fold in the melted palm sugar.
4
Cook the yellow mung beans until tender, then mash and mix with the shredded coconut.
5
Heat a non-stick skillet over medium heat and lightly grease it with a little oil.
6
Pour a small amount of batter onto the skillet and spread it out in a circular motion to create a thin pancake.
7
Cook for about 1 minute, then spoon a small amount of the egg white and palm sugar mixture and some of the mung bean and coconut filling onto the center.
8
When the edges of the pancake turn golden brown, fold it in half and cook for a few more seconds.
9
Remove from the skillet and let it cool for a few minutes, allowing the pancake to become slightly crispy.
10
Serve fresh, optionally sprinkled with shredded coconut or sesame seeds.
