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Khanom bueang (Thai crispy crêpes)
ขนมเบื้อง · Paper-thin crisp shells with meringue cream, coconut and golden egg threads
Khanom bueang are little taco-shaped crêpes made on hot round griddles at markets and outside temples all over Bangkok, especially around the old town near the Grand Palace. A vendor spreads a whisper-thin batter with the back of a spoon, swirls on a fluffy meringue cream, then tops it with shredded coconut or sweet egg yolk threads before folding it while still hot. The sweet version, made here, crackles like a wafer and melts on the tongue. A savoury one with coconut and spring onion also exists. They are eaten as an afternoon snack, a few at a time, as soon as they are made. Chef's tip: the batter must go on very thinly. Thick shells stay chewy and never crisp up.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the shells
- 3 ½ oz rice flour
- ⅔ oz mung bean flouror extra rice flour
- ⅔ oz plain flour
- 1 ¾ oz sugar
- 1 egg yolk
- ¼ cup limestone water (lime paste water)or plain water with a pinch of baking soda
- ¼ cup water
- 1 tbsp vegetable oilfor the pan
For the meringue cream
- ¼ tsp cream of tartar
- 3 ½ oz caster sugar
For the topping
- 1 tbsp sugarfor the coconut
- 1 pinch salt
- 1 ⅜ oz golden egg threads (foi thong) (optional)shop-bought
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Method
0/6 doneStep 1: Whisk 3 ½ oz rice flour, ⅔ oz mung bean flour, ⅔ oz plain flour and 1 ¾ oz sugar. Add 1 egg yolk, ¼ cup limestone water (lime paste water) and ¼ cup water and beat for 3–4 minutes until the batter is smooth and as thick as single cream. Cover and rest for 15 minutes.
15 minStep 2: Toss 2 ⅛ oz freshly grated or desiccated coconut with 1 tbsp sugar and 1 pinch salt. If using desiccated coconut, sprinkle over 1 tbsp of water first so it softens.
Step 3: Whisk 2 egg whites with ¼ tsp cream of tartar to soft peaks. Add 3 ½ oz caster sugar a spoonful at a time, whisking until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Beat in ½ tsp pandan extract or vanilla.
8 minStep 4: Heat a large non-stick frying pan over a medium-low heat and wipe with a little 1 tbsp vegetable oil on kitchen paper. Drop 1 tsp of batter and immediately spread it in a 7 cm circle with the back of the spoon, scraping hard so it is almost see-through. Make 4–5 at a time.
2 minStep 5: Cook for about 1 minute until the edges lift and turn pale gold. Pipe or spread 1 tsp of meringue onto each, scatter with coconut or 1 ⅜ oz golden egg threads (foi thong), then fold the shells in half with a spatula.
25 minStep 6: Cook for 30 seconds more, then move to a rack. They crisp as they cool. Wipe the pan with oil between batches and lower the heat if the shells brown before they set. Eat the same day.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 6 g
- Carbs
- 62 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khanom bueang (Thai crispy crêpes) take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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