Kanom Buang
Kanom Buang, also known as Thai Crispy Pancakes, are a popular street food in Thailand. These sweet and savory treats are made with a crispy crepe and filled with a sweet or savory filling.
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Ingredients - Serves 10
- Foi thong (golden egg yolk threads) - 1/2 cup
- Shredded coconut - 1/2 cup
- Coconut cream - 1/2 cup
- Sugar - 1/2 cup
- Egg whites - 2
- Water - 1 cup
- Mung bean flour - 1 tablespoon
- Tapioca flour - 1/4 cup
- Rice flour - 1 cup
Let's Get Started
- In a bowl, mix together the rice flour, tapioca flour, mung bean flour, and water until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gradually add the sugar to the egg whites, beating continuously.
- Heat a non-stick pan over medium heat. Pour a small amount of the batter into the pan and spread it out into a thin circle.
- Cook until the pancake is crispy and golden brown.
- Spread a thin layer of coconut cream on one half of the pancake.
- Sprinkle the shredded coconut and foi thong over the coconut cream.
- Fold the pancake in half and remove from the pan.
- Repeat with the remaining batter and filling.
- Serve the pancakes warm.
Dietary Info
- Dish Type: Snack
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 3g
- Sodium: 100mg
- Sugar: 10g
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