Khanom buang (Thai crispy pancakes with coconut meringue cream)
Paper thin, crisp rice flour pancakes folded around a cloud of sweet meringue cream and coconut, a Thai street market favourite.
- Time50 min
- LevelMedium
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the rice flour, tapioca flour, 1 tbsp sugar, salt, melted coconut oil and water until completely smooth. The batter should be as thin as single cream. Rest it for 15 minutes.
15 min - 2
Make the cream. In a clean bowl whisk the egg whites with the cream of tartar to soft peaks. Add the 90 g sugar a spoonful at a time, whisking until stiff, glossy and thick enough to hold its shape. Fold in the coconut.
- 3
Heat a non stick frying pan over a low to medium heat and brush it very lightly with coconut oil. Stir the batter, then pour a small ladle (about 3 tbsp) into the pan and swirl or spread it into a thin circle about 12 cm across.
- 4
Cook without turning for 3 to 4 minutes, until the edges curl up, the top is dry and the pancake is pale golden and crisp. Lift it onto a rack. Repeat, stirring the batter each time, to make about 12 pancakes.
4 min - 5
Spoon a generous tablespoon of the meringue cream onto one half of each pancake and fold over like a taco. Fill them just before serving so they stay crisp.
- 6
Eat within 20 minutes. They are best warm from the pan, crisp outside with a soft, sweet middle.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
