Snack · 45 min · thai

Khanom Buang

This is the kind of Thai snack you’ll make on repeat — rice flour and mung bean flour, 45 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Rice flour
• 1/4 cup Mung bean flour
• 3 Egg whites
• 3/4 cup Sugar
• 1/2 cup Coconut cream
• 1/2 cup Sweet egg threads
• 2 Scallions

Steps

1. Whisk the flours with water into a thin, crepe-like batter; rest 15 minutes.
2. Whip the egg whites with sugar to glossy peaks, then fold in the coconut cream — this sweet foam is the topping, piped on like meringue.
3. Spread a thin round of batter on a hot griddle and cook 2 minutes until crisp and lacy at the edges.
4. Pipe or spoon a stripe of the sweet foam across the center.
5. Top half the crepes with foi thong (sweet egg threads) and the other half with chopped scallions — sweet and savory are both traditional.
6. Fold in half and serve immediately; khanom buang shatters like glass when fresh.
7. These Bangkok street crepes are theater food: watch them made, eat them within seconds.

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