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
- Make powder to 1 egg shell. Then put in water, mix with the crushed egg shell, and set aside.
- Add egg whites and sugar to a bowl, and whisk for 10 minutes and make a creamy paste.
- Now the egg shell powder we made earlier should have settled at the bottom of the mortar and pestle.
- 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.
- Heat a pan and put a small amount of batter onto the pan, and spread it out in a circular motion.
- 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.
- When the crepe is brown, fold the crepe in half and remove from the pan.
- Our Khanom Buang is ready to serve.