Khanom Buang

Khanom Buang is a delightful Thai street food treat, featuring crispy crepes filled with a sweet coconut cream and topped with fresh herbs. This vegetarian version makes for a light and tasty breakfast option that is both satisfying and nutritious.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Coconut milk - 200 ml
• Water - 150 ml
• Sugar - 30 grams
• Salt - 1/4 teaspoon
• Baking powder - 1/2 teaspoon
• Coconut cream - 50 ml
• Mung beans (cooked and split) - 50 grams
• Shredded coconut - 30 grams
• Fresh cilantro - for garnish
• Chili flakes - to taste

Steps

1. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, and baking powder.
2. Gradually whisk in the coconut milk and water until the batter is smooth and free of lumps.
3. Heat a non-stick skillet or a traditional Khanom Buang pan over medium heat and lightly grease it with oil.
4. Pour a small ladle of batter into the pan, swirling it to create a thin, even layer.
5. Cover the pan and cook for 2-3 minutes until the edges start to lift and the surface is set.
6. Spoon a small amount of coconut cream onto the center of the crepe and add a tablespoon of cooked mung beans on top.
7. Fold the crepe in half and cook for an additional minute to allow the filling to warm through.
8. Remove from the pan and repeat the process with the remaining batter.
9. Serve warm, topped with shredded coconut, fresh cilantro, and a sprinkle of chili flakes.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 38 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 120 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains healthy fats from coconut, which can provide quick energy.

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