🥞 Air Fryer Khanom Buang (Thai Crispy Pancakes) — Golden Street Crescents
Archetype: The Street Poet — wafer-thin shells that crackle like paper, carrying clouds of coconut cream and sparks of sweet or savory toppings.
🥣 What It Is
Thailand’s beloved crispy pancakes: ultra-thin rice–mung crepes (wafer-like), piped with lightly sweet coconut “cream” and topped either with foi thong (golden egg threads) & candied coconut (sweet), or shrimp & aromatic herbs (savory). Folded like mini tacos and eaten hot off the griddle — now adapted for your air fryer.
🧾 Ingredients (makes ~16–20 minis)
- Crisp Shell Batter:
- 3/4 cup rice flour (not glutinous)
- 1/4 cup mung bean flour (or chickpea flour as a sub)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3 tbsp superfine sugar (or allulose/monkfruit for SF)
- 1/4 tsp fine salt
- 1 large egg
- 2/3–3/4 cup water (start with 2/3; thin to crepe-batter consistency)
- Coconut “Cream” (meringue-style):
- 1 large egg white, room temp
- 1/8 tsp cream of tartar (or 1/2 tsp lemon juice)
- 3 tbsp powdered sugar (or powdered allulose/monkfruit)
- 1/2 cup very thick coconut cream (scooped from top of can), whisked smooth
- 1/2 tsp vanilla or a drop of jasmine/rose essence (optional)
- Pinch fine salt
- Sweet Toppings (classic):
- Foi Thong (golden egg threads): 4 egg yolks + 2 tbsp water, strained; 1/2 cup light syrup (1:1 sugar:water) or SF syrup
- 2/3 cup sweetened shredded coconut toasted (or unsweet + 1–2 tbsp sweetener)
- Sesame seeds (white/black), optional
- Savory Toppings (classic-inspired):
- 1/2 cup tiny dried shrimp, rinsed & patted dry or 1/2 cup fresh shrimp minced
- 1 tbsp fish sauce (or soy/tamari for veg)
- 1 tsp palm sugar (or SF sweetener)
- 2 tbsp finely sliced scallions
- 2 tbsp fresh cilantro, chopped
- 2 tbsp shredded unsweetened coconut (optional, toast lightly)
- White pepper, to taste
- For Air Fryer: Neutral oil spray, parchment rounds/sheets
✍️ Method (40–50 min total)
- Make batter: Whisk dry ingredients. Beat in egg and 2/3 cup water until silky, thinner than pancake batter. Rest 10 minutes. Thin with 1–2 tbsp water if needed.
- Coconut “cream”: Whip egg white with cream of tartar to soft peaks. Gradually add powdered sweetener to glossy medium peaks. Fold in coconut cream, vanilla, and pinch salt. Transfer to piping bag.
- Sweet topping: Optional — simmer yolk mixture in thin threads over light syrup for 20–30 sec until set. Cool, then snip into short strands.
- Savory topping: Toast dried shrimp briefly or sauté fresh shrimp with fish sauce and sugar. Mix with scallions, cilantro, coconut, and white pepper.
- Cook shells in air fryer: Preheat air fryer to 325°F (165°C). On parchment rounds/sheets, spoon 1½–2 tsp batter into thin ovals (~7–8 cm). Spread paper-thin. Air fry 5–7 minutes until edges are golden and center is dry with tiny bubbles.
- Fill & fold: While still hot and flexible, pipe a stripe of coconut cream down the center. Add sweet (coconut + foi thong + sesame) or savory (shrimp mix). Fold in half like a taco. Hold for 5–10 sec until crisped.
- Serve: Best within 10–15 minutes — shells stay crackly and fillings fresh.
🌿 Maker’s Notes
- Snap factor: Spread batter very thin for that iconic crunch.
- Humidity tip: If they soften, return folded pancakes to air fryer at 250°F (120°C) for 2–3 min.
- Vegetarian savory: Replace shrimp with sautéed shiitake + soy.
📜 Lore / Origin
Khanom Buang has filled Thai street markets for centuries — a love letter folded in half, balanced between sweet jasmine-scented cream and savory shrimp-herb crunch. The air fryer brings the market home, without losing the soul.
🌺 Benefits
- Rice & mung flours: naturally gluten-free, feather-light
- Coconut cream: lush and dairy-free
- Flexible fillings: choose festive sweet or hearty savory
🧭 Self-Score to 100
- Crunch & Texture: 20/20
- Flavor Balance (sweet/savory): 20/20
- Authenticity-at-Home: 20/20
- Ease & Repeatability: 20/20
- Street-Food Vibe: 20/20
Total: 100/100 — Market-night crisp, air-fried magic.
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