Kanom Bueang is an ancient Thai snack known as crispy pancakes in English. It is a traditional sweet street food that entails meticulous preparation.


  • 1 egg
  • 1 egg shell
  •  1/2 tbsp coco powder
  • 3 egg whites
  • 1/2 cup sugar
  • 1/2 cup golden egg yolk
  • 100 gram rice flour
  • 50 gram mung bean flour
  • 150 gram sugar
  • 125 ml water

How to make KHANOM BUANG

  1. Make powder to 1 egg shell. Then put in water, mix with the crushed egg shell, and set aside.
  2. Add egg whites and sugar to a bowl, and whisk for 10 minutes and make a creamy paste.
  3. Now the egg shell powder we made earlier should have settled at the bottom of the mortar and pestle.
  4. We just want to spoon out the water only into a mixing bowl, and add mung bean flour, rice flour, egg, sugar, and coco powder to the bowl and whisk and make smooth paste.
  5. Heat a pan and put a small amount of batter onto the pan, and spread it out in a circular motion.
  6. Let the crepe cook for about 20 seconds, then spoon on some of the whipped cream we made, along with some of the golden egg yolk threads.
  7. When the crepe is brown, fold the crepe in half and remove from the pan.
  8. Our Khanom Buang is ready to serve.



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