Among the many traditional Thai desserts enjoyed across the country, khanom buang stands out as one of the most iconic. Light, crisp, beautifully folded, and filled with layers of aromatic cream, this dessert carries more than just flavor—it carries centuries of Thai culinary tradition.
At Saagar Phuket, we celebrate these timeless recipes by presenting them with purity, care, and attention to authentic taste. Today, we take you behind the scenes to explore the khanom buang recipe, its origins, and why this delicate treat has become a favorite for visitors and locals alike.
A Short Journey Into the History of Khanom Buang
Often recognized by its golden, crescent-shaped shell, this dessert traces its roots back hundreds of years. Many food historians believe that a variation similar to khanom buang yuan was introduced during early cultural exchanges between Thailand and neighboring regions. Over time, it evolved into the sweet, crispy street food we know today.
Travelers searching for the best khanom buang Bangkok often explore the old markets, where street vendors prepare it fresh on hot pans. Today, it is not only found in Bangkok but also in major food destinations such as Siam Paragon, where dessert lovers queue to enjoy the fragrant, crunchy treat filled with cream and shredded topping.
At Saagar Phuket, we focus on the authentic Thai version—crisp, golden, airy, and generously filled—served fresh with the same charm found in traditional markets.
Ingredients Used in Khanom Buang
The heart of any traditional dessert lies in its ingredients. Our khanom buang recipe uses simple, clean components that are well-known in Thai kitchens:
- Rice flour
- Mung bean flour
- Palm sugar
- Egg whites
- Light, fluffy cream prepared from natural ingredients
- Fragrant shredded coconut or golden threads topping
These ingredients come together to create a dessert that is light, aromatic, and ideal for anyone looking to experience authentic Thai sweetness without heaviness.
How Khanom Buang Is Made – The Traditional Method
Our culinary team at Saagar follows the classic step-by-step method to prepare this beloved treat.
1. Crafting the Batter
The shell begins with a combination of rice flour and mung bean flour. This mixture is blended with a touch of palm sugar and water until smooth. The goal is to create a thin batter that can cook quickly while achieving the signature crisp texture.
2. Preparing the Cream
A fragrant cream is whipped separately using egg whites and sugar, beaten until soft peaks form. This airy cream is essential—it gives the dessert its distinctive look and sweetness.
3. Spreading the Batter on a Hot Plate
The batter is spooned onto a heated pan or flat griddle. It spreads into small circular shapes, similar to tiny crepes.
4. Adding the Cream and Toppings
Once the base begins to crisp around the edges, the cream is placed at the center. Traditional toppings include golden threads or coconut, depending on preference.
5. Folding the Dessert
When the shell becomes perfectly crisp and the cream sets slightly, the dessert is folded in half to create its iconic half-moon shape.
The result is a crunchy, creamy, aromatic dessert that melts effortlessly in every bite.
Khanom Buang at Saagar Phuket – A Taste of Tradition
Phuket offers many modern culinary experiences, but at Saagar, we aim to keep traditional recipes alive. Visitors who have enjoyed khanom buang in Bangkok or tasted versions found in high-end malls like Siam Paragon often tell us that they appreciate our commitment to freshness and authenticity.
Our chefs prepare every piece to order, ensuring:
- A perfectly crisp shell
- Clean, fresh cream
- Balanced sweetness
- A comforting aroma of Thai desserts
Whether you are exploring Phuket for its beaches, food, or culture, this dessert is one experience you should not miss.
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Khanom Buang Recipe (Simple Home Version)
If you want to recreate this dessert at home, here is a simplified recipe inspired by the traditional style served at Saagar:
Ingredients
- 1 cup rice flour
- 2 tbsp mung bean flour
- ½ cup palm sugar
- Water as needed
- 2 egg whites
- ¼ cup sugar
- Shredded coconut or golden threads
Steps
- Mix rice flour, mung bean flour, and water to create a smooth batter.
- Whip egg whites and sugar until fluffy.
- Heat a non-stick pan and spoon batter into small circles.
- Add a thin layer of cream on each circle.
- Sprinkle your favorite topping.
- Fold gently and cook until crisp.
This version gives you a taste of Thailand at home, though nothing compares to enjoying the dessert fresh from our kitchen in Phuket.
Frequently Asked Questions
What is khanom buang?
It is a traditional Thai dessert featuring a crisp shell filled with fluffy cream and toppings like coconut or golden threads.
How is khanom buang made?
The process includes preparing a thin flour batter, spreading it on a hot pan, adding sweet cream, topping it, and folding it once crisp.
What ingredients are used in khanom buang?
It typically uses rice flour, mung bean flour, palm sugar, whipped egg white cream, and simple toppings like coconut or threads.