National Dish Thailand: Khanom Buang (Recipe)
In this article
Discover Khanom Buang, one of Thailand’s most beloved street-food treats! These delicate, taco-shaped crispy crepes are folded around a cloud of sweet or savoury filling, from fragrant coconut cream to golden shredded egg. Light, crunchy and just a little indulgent, they capture the playful spirit of a Bangkok market stall. With a handful of simple ingredients, you can bring this exotic taste of Thailand straight into your own kitchen.
About Khanom Buang
Khanom Buang, often called the Thai crispy crepe, is a traditional Thai snack prized for its crisp, wafer-thin texture and its wonderfully versatile sweet and savoury fillings. The dish has a long history in Thai cooking and is most often sold as street food at bustling markets and roadside stalls. With just a few steps, this little delicacy can be recreated at home. Let yourself be charmed by its unique interplay of aromas and textures.
Ingredients (serves 1–2)
- 1/2 cup rice flour
- 1/4 cup plain (wheat) flour
- 1/4 cup cornflour
- 1/4 cup coconut milk
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla sugar
- 1 teaspoon turmeric (optional, for colour)
- Shredded coconut, crushed peanuts, black sesame seeds (to taste)
Shopping for the ingredients
To make authentic khanom buang, it is well worth choosing your ingredients with care. Use fresh coconut milk and good-quality flours to achieve the best texture. Fresh eggs along with natural nuts and seeds also contribute to the finest result. Many Asian grocery shops stock a wide selection of speciality ingredients that make the dish taste all the more authentic.
Preparing the dish
Before you begin cooking, it is important to lay out all the ingredients and ready your work surface. Separate the eggs and whisk the whites until stiff, as this is what gives the crepes their crispy texture later on. Mix the dry and wet ingredients separately to make sure no lumps form. Preheat a non-stick pan so you can start straight away.
Step-by-step instructions
- Combine the rice flour, wheat flour and cornflour in a bowl.
- Add the sugar, vanilla sugar and turmeric.
- Stir the coconut milk and the egg yolks into the flour mixture.
- Whisk the egg whites until stiff and gently fold them into the batter.
- Heat a pan over medium heat and add small portions of the batter.
- Cook the crepes until crisp and golden, then sprinkle with shredded coconut, peanuts and sesame seeds.
Gluten-free / lactose-free version
For a gluten-free variation, simply swap the wheat flour for a gluten-free flour blend. The coconut milk is naturally lactose-free, so you can use it just as it is. Do take care to check that all the other ingredients are gluten-free too, especially if you need to guard against cross-contamination.
Tips for vegans and vegetarians
To make this recipe vegan, simply replace the eggs with plant-based alternatives, such as aquafaba (chickpea water) for the whites and apple sauce or ground flaxseed for the yolks. Just be sure that every other product you use is vegan as well. The crispy shells pair beautifully with the coconut-rich flavours you also find in Khanom Krok Bai Toey.
More tips and tricks
To give your khanom buang a special touch, it is worth trying out a range of fillings. Why not go for a sweet version with coconut cream and sweetened egg threads, or a savoury one with fried prawns and dried shrimp? Experiment with different textures and flavours until you have created your perfect Thai crepe. For more egg-based inspiration, take a look at Kai Jiew Moo Saap.
Adapting the recipe to your taste
This recipe is easy to adjust to suit your own preferences. If you like things sweeter, simply add a little more sugar. For a more intense flavour, you might stir in a pinch of cinnamon or nutmeg. The level of crispness is determined by the cooking time, so feel free to experiment until you reach your favourite consistency.
Ingredient substitutions
If you do not have any coconut milk to hand, almond milk or another plant-based milk alternative will work well too. Should you be unable to find rice flour, potato starch also does the job as a substitute. Play around with different ingredients to tailor the flavour and texture to your liking, much as you might when experimenting with a sweet treat like Khanom Mo Kaeng.
Drink pairing ideas
The crispy Thai crepes go beautifully with a refreshing Thai iced tea or an aromatic green tea. For the sweeter versions, a glass of coconut smoothie or a fruity mango lassi works a treat. These drinks complement the flavours of the crepes perfectly and round off the whole tasting experience.
Serving and presentation ideas
You can give your khanom buang an appealing presentation by arranging them on a pretty plate with a few fresh mint leaves and a scattering of strawberries or other colourful fruit. A small bowl of extra coconut cream for dipping adds a further dimension to the dish. A thoughtfully laid table completes the experience.
A bit of history
Khanom buang has a long tradition in Thailand and is a much-loved street-food snack. The origins of the dish can be traced back to the Ayutthaya period. Originally conceived as a simple snack, khanom buang has evolved over the years and is now found in countless variations across the country. Yet the combination of crisp shell and varied fillings remains a highlight wherever it appears. It is a perfect window into the wider world of Thai cuisine.
More recipe ideas
Summary: Khanom Buang
Khanom buang is an easy-to-make, delicious and versatile Thai snack that truly shines thanks to its wide range of fillings. With just a handful of ingredients, you can conjure up this traditional treat in next to no time. Whether sweet or savoury, khanom buang adapts to all sorts of tastes and always delivers a special flavour experience. Give this recipe a try and discover Thai cuisine at its very best.
