Khanom Buang - Sweet Crepes With Meringue and Foi Thong

Khanom Buang, originating from Thailand's Ayutthaya period, transforms simple ingredients into elegant sweet crepes. You'll find these delicate treats layered with sweet meringue and Foi Thong (golden egg threads), creating a perfect harmony of textures and flavors. The crispy rice flour crepe base balances the soft, sweet toppings that represent Thailand's rich culinary heritage. This beloved street food embodies centuries of tradition, with techniques passed through generations of skilled Thai cooks.

Key Takeaways

History

Though the exact origins of Khanom Buang remain somewhat contested, these delicate Thai crepes date back to the Ayutthaya period (1350-1767), when they were served exclusively in royal courts. The origin story suggests Portuguese influence on Thai cuisine, introducing egg-based desserts that transformed into these delicate treats.

Over centuries, they migrated from palace kitchens to become beloved street food.

You'll find these sweet crepes hold immense cultural significance in Thailand, often featured at weddings and merit-making ceremonies. Their opposing yet complementary flavors—sweet meringue against savory coconut cream—symbolize harmony and balance.

The labor-intensive preparation reflects Thailand's dedication to culinary craftsmanship. What began as royal cuisine has evolved into a national treasure that represents Thailand's rich culinary heritage and adaptation of foreign influences.

Recipe

Ingredients

Batter

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1/4 cup tapioca flour
• 2 eggs
• 1/4 cup coconut milk
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Filling

• 1 cup shredded coconut
• 1/2 cup palm sugar
• 1/4 cup water
• 1 pandan leaf (optional)

Topping

• 2 tablespoons fried shallots
• 2 tablespoons chopped fresh coriander

Instructions

1. In a large bowl, combine rice flour, all-purpose flour, and tapioca flour.
2. In another bowl, beat eggs, then add coconut milk, water, salt, and vegetable oil.
3. Gradually pour wet ingredients into dry ingredients, whisking until smooth with no lumps.
4. Let the batter rest for 30 minutes.
5. Meanwhile, prepare the filling by combining shredded coconut, palm sugar, water, and pandan leaf in a saucepan.
6. Cook over medium heat, stirring frequently until the mixture thickens and becomes sticky, about 10 minutes.
7. Remove from heat and discard pandan leaf.
8. Heat a small non-stick pan over medium heat.
9. Pour a ladleful of batter into the pan, swirling to coat the bottom evenly.
10. Cook until the edges start to crisp and curl up, about 2-3 minutes.
11. Spread a tablespoon of the coconut filling onto one half of the crepe.
12. Fold the crepe in half to cover the filling.
13. Transfer to a serving plate and sprinkle with fried shallots and chopped coriander.
14. Repeat with remaining batter and filling.
15. Serve warm.

Cooking Steps

Begin your culinary journey by whisking the rice flour crepe batter until silky and letting it rest, a technique that allows the starches to properly hydrate.

You'll then proceed to craft the foi thong by gently drizzling egg yolk threads into simmering syrup, followed by whipping egg whites into a cloud-like meringue layer that provides textural contrast.

Finally, you'll caramelize the sugar topping with a kitchen torch and garnish with fresh citrus zest, enhancing the dessert's aromatic complexity and connecting to Thai cuisine's balance of sweet, aromatic, and slightly tangy notes.

Step 1. Creating Crepe Batter

Whipping up the perfect crepe batter for Khanom Buang requires precision and attention to detail.

Begin by sifting rice flour and all-purpose flour together in a large bowl to eliminate lumps. The proper ratio—typically 1:1—ensures the ideal crepe texture: delicate yet sturdy enough to hold fillings.

Gradually whisk in coconut milk and water until you achieve a batter consistency similar to heavy cream. It should coat the back of a spoon but still flow freely.

Add a pinch of salt and a teaspoon of granulated sugar to enhance the subtle flavor profile. For authentic Thai flavor, incorporate a drop of jasmine essence.

Let the batter rest for 30 minutes at room temperature—this essential step allows the flour to fully hydrate, resulting in an even, lacy crepe.

Step 2. Making Foi Thong Topping

Foi Thong, the golden egg threads that crown authentic Khanom Buang, transforms these crepes into a luxurious dessert experience.

This Portuguese-influenced delicacy (literally "golden threads") arrived in Thailand during the Ayutthaya period, becoming integral to royal Thai cuisine.

To prepare Foi Thong, whisk egg yolks with a pinch of salt until smooth, then strain twice through fine mesh to guarantee silky consistency.

Heat syrup (2:1 sugar to water ratio) until it reaches 105°C. Using a specialized funnel or squeeze bottle, drizzle thin streams of egg mixture into the simmering syrup, creating delicate golden threads.

Allow to cook for 30 seconds before removing.

Regional Foi Thong variations exist throughout Thailand—some practitioners incorporate pandan or orange blossom water for subtle aromatic dimensions that complement Khanom Buang's complex flavor profile.

Step 3. Assembling Meringue Layer

While Foi Thong provides a golden crown, the meringue layer creates the essential foundation of Khanom Buang's complex texture profile.

You'll need to work quickly as the crepes cool, applying the meringue with precision to guarantee proper adhesion.

Using a small offset spatula, spread a thin layer of meringue across the entire surface of each crepe, leaving a slight border at the edges. The meringue texture should be glossy and stiff enough to hold peaks while remaining spreadable.

Traditional layering techniques call for a consistent application of approximately 3mm thickness, allowing the meringue to provide structural support without overwhelming the delicate crepe.

This architectural element of Khanom Buang represents the European influence on Thai royal cuisine—a cultural intersection that manifests in this harmonious marriage of textures and techniques.

Step 4. Caramelizing Sugar Crust

The delicate art of caramelizing the sugar crust represents the final transformative step in creating authentic Khanom Buang. This technique elevates the dessert from merely sweet to sublimely complex, creating a brittle lacquer that shatters delightfully against the soft meringue beneath.

1. Sprinkle a thin, even layer of palm sugar across the meringue surface, ensuring complete coverage without excess.
2. Heat your culinary torch to medium flame, holding it 2-3 inches from the surface.
3. Move in circular motions until sugar liquefies and develops amber hues.
4. Allow to cool for 30 seconds until the crust variations solidify.

In Thai culinary tradition, the caramelization signifies transformation—raw becoming refined.

You'll find regional sugar techniques vary, with northern provinces preferring a darker caramel while Bangkok-style preparations maintain a lighter, more delicate finish.

Step 5. Garnishing With Citrus Zest

Garnishing Khanom Buang with citrus zest introduces three vital aromatic dimensions that balance the dessert's sweetness with bright, floral notes. Traditional Thai preparations favor kaffir lime zest for its intense fragrance, though you'll find regional variations employing makrut lime, pomelo, or even calamansi for distinctive aromatic profiles.

Master the fine microplane technique to extract only the colored portion of the peel, avoiding the bitter pith beneath. You'll achieve ideal results by zesting directly over the crepe moments before serving, allowing the volatile oils to infuse the dessert with maximum potency.

In Thai culinary tradition, this final garnish isn't merely decorative—it's a vital flavor counterpoint that cuts through richness while honoring the principle of harmonious contrast. The citrus highlights both the meringue's delicate sweetness and the golden threads of foi thong.

Cooking Tips

Three essential techniques will guarantee your khanom buang turns out perfectly crisp yet delicate. Mastering the traditional cooking techniques requires patience, especially when pouring the batter.

Keep your heat consistent—not too high to burn the delicate crepe, yet hot enough to create that signature crispness around the edges.

1. Pour batter in a thin, even layer using a circular motion
2. Remove from heat the moment edges turn golden brown
3. Cool completely before adding meringue to prevent melting
4. Store unfilled crepes between parchment paper to maintain texture

For ingredient substitutions, coconut cream can replace coconut milk for richer flavor, while rice flour works as a gluten-free alternative to all-purpose flour.

Remember that authentic khanom buang requires balancing sweetness with the savory undertones that define this royal Thai dessert.

Final Thoughts

As we set aside our cooking implements, we can appreciate khanom buang as more than just a dessert—it's a cultural touchstone representing Thailand's rich culinary heritage.

These delicate crepes echo centuries of culinary traditions, blending indigenous techniques with influences from neighboring cultures.

You'll find that mastering khanom buang connects you to generations of Thai home cooks who've perfected this sweet art.

The dessert variations throughout Thailand's regions—from the crispy Bangkok-style to softer versions in the north—demonstrate how one dish can evolve while maintaining its essence.

When you share khanom buang with others, you're not merely offering a sweet treat, but participating in Thailand's living food culture.

This intersection of flavor, texture, and history makes these crepes truly exceptional.

Frequently Asked Questions

Can I Make Khanom Buang in Advance?

Like Rome's legendary preparation, your khanom buang can be made ahead. Prep each component separately, storing crepes in airtight containers between parchment, and assemble just before serving for ideal crispness.

How Long Does Khanom Buang Stay Fresh?

Khanom buang's shelf life is limited—you'll find these delicate treats stay fresh for only 1-2 days. For ideal storage, refrigerate them in airtight containers, though crispness diminishes with time.

What's a Good Substitute for Foi Thong?

You can swap, replace, and reimagine foi thong with shredded coconut, sweet potato threads, or mango strips. These alternative toppings offer delightful sweet variations while maintaining the dessert's cultural significance and textural contrast.

Is Khanom Buang Gluten-Free?

No, traditional khanom buang isn't gluten-free as wheat flour is one of its main gluten sources. You'll need to explore dessert alternatives using rice flour or tapioca for an authentic Thai sweet experience.

What Drinks Pair Well With Khanom Buang?

Craving perfect drink pairing suggestions? Thai iced tea offers aromatic contrast to the sweet crepes, while jasmine tea's floral notes complement the meringue. Fresh coconut water provides authentic drink options balancing the richness.