Översätter detta recept till ditt språk... Sidan kommer att uppdateras automatiskt.

Khanom Buang

Name: Khanom Buang
Prep time: PT30 minutes
Cook time: PT30 minutes
Total time: PT1 hour
Yield: 20
Cuisine: Thailand
Ingredients: 100 g Rice flour (Provides structure and crispness.); 50 g Mung bean flour (Adds a slightly chewy texture and helps bind the batter.); 4 Egg whites (For the meringue topping. Ensure they are at room temperature for best volume.); 100 g Granulated sugar (Divided: some for the batter, some for the meringue.); 200 ml Water (For the crepe batter.); 2 tbsp Vegetable oil (For greasing the pan and potentially adding to the batter for crispness.); Sweet toppings (Examples: shredded sweetened coconut, foi thong (golden egg yolk threads), candied fruits.); Savory toppings (Examples: finely chopped cooked shrimp, green onions, and a sprinkle of chili flakes.)

Thai Crispy Crepes

Khanom Buang, also known as Thai crispy crepes or Thai sweet crepes, are a popular Thai street food snack. These delicate, crispy crepes are made from a thin batter, cooked until golden and crisp, and then filled with a sweet meringue and various toppings. They can be enjoyed in sweet or savory variations.

Förberedelsetid30 minutes

Tillagningstid30 minutes

Total tid1 hour

Portioner20

SvårighetsgradMedium

2 ändringar· Feb 8

Skapa din version

Khanom Buang - Thailand traditional dish

🧂 Ingredienser

100 g Rice flour(Provides structure and crispness.)
50 g Mung bean flour(Adds a slightly chewy texture and helps bind the batter.)
4 Egg whites(For the meringue topping. Ensure they are at room temperature for best volume.)
100 g Granulated sugar(Divided: some for the batter, some for the meringue.)
200 ml Water(For the crepe batter.)
2 tbsp Vegetable oil(For greasing the pan and potentially adding to the batter for crispness.)
Sweet toppings(Examples: shredded sweetened coconut, foi thong (golden egg yolk threads), candied fruits.)
Savory toppings(Examples: finely chopped cooked shrimp, green onions, and a sprinkle of chili flakes.)

👨‍🍳 Instruktioner

1
Prepare the crepe batter: In a medium bowl, whisk together the rice flour and mung bean flour. Gradually whisk in the water until a smooth, thin batter forms, free of lumps. Stir in half of the granulated sugar (50g) and the vegetable oil. The batter should have the consistency of thin cream.
⏱️ 10 minutes
2
Make the meringue: In a clean, dry bowl, beat the egg whites until foamy. Gradually add the remaining granulated sugar (50g) while continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 10 minutes
3
Cook the crepes: Heat a non-stick crepe pan or a lightly oiled flat-bottomed skillet over medium heat. The ideal temperature is around 180°C (350°F). Lightly grease the pan with oil. Pour a small ladleful of batter into the center of the hot pan and quickly swirl the pan to create a thin, even circle, about 4-5 inches in diameter. Cook for about 1-2 minutes, or until the edges begin to lift and turn golden brown. The crepe should be crispy.
⏱️ 25 minutes
4
Assemble the Khanom Buang: Carefully remove the cooked crepe from the pan and place it on a clean surface. Immediately spread a thin layer of the meringue over half of the crepe. Sprinkle with your chosen sweet or savory toppings. Fold the crepe in half to form a semi-circle. Serve immediately to enjoy the crisp texture.
⏱️ 5 minutes

Följ din matlagninghistorik

💡 Proffstips

✓For extra crispiness, ensure the batter is very thin and the pan is sufficiently hot.
✓The crepes are best enjoyed immediately after cooking and assembly as they lose their crispness quickly.
✓A special Khanom Buang mold or a non-stick crepe pan is recommended for best results.
✓Experiment with different sweet and savory topping combinations.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Sweet version: Typically topped with foi thong (golden egg yolk threads) and shredded sweetened coconut.
Savory version: Often topped with finely chopped cooked shrimp, green onions, and a touch of chili.