| Ingredient |
Amount |
Calories |
| Shallots, raw |
15g |
11kcal |
| Turmeric ground |
1g |
3kcal |
| Garlic |
15g |
22kcal |
| Tap water |
350g |
0kcal |
| Vegetable oil |
30g |
266kcal |
| White pepper |
1g |
3kcal |
| Rice flour, white |
100g |
366kcal |
| Coconut milk |
200g |
460kcal |
| Wheat flour, white, all-purpose, enriched, bleached |
20g |
73kcal |
| Sea salt |
3g |
0kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
15g |
9kcal |
| Sauce, oyster, ready-to-serve |
15g |
8kcal |
| Sugars, granulated |
65g |
252kcal |
| Nuts, coconut meat, dried (desiccated), sweetened, flaked, canned |
50g |
222kcal |
Recipe Instructions:
Ingredients:
• For the Crepes:
o 100g rice flour
o 20g all-purpose flour
o 20g tapioca starch
o 200ml coconut milk
o 100ml water
o 1/2 tsp salt
o 1/2 tsp turmeric powder (optional, for color)
o Vegetable oil for frying
• For the Filling:
o Sweet Filling:
50g shredded coconut, toasted
50g granulated sugar
50ml water
A pinch of salt
50g chopped roasted peanuts (optional)
o Savory Filling:
50g minced pork or chicken
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1/2 tsp white pepper
2 tbsp vegetable oil
1 tbsp chopped shallots
1 tbsp chopped garlic
Chopped cilantro for garnish
Instructions:
1. Prepare the Crepe Batter:
o In a mixing bowl, combine rice flour, all-purpose flour, tapioca starch, coconut milk, water, salt, and turmeric powder (if using). Mix until smooth. Let the batter rest for 15-20 minutes.
2. Cook the Crepes:
o Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with vegetable oil.
o Pour a small ladleful of batter onto the pan, swirling to spread evenly into a thin circle.
o Cook until the edges of the crepe start to lift and the bottom is golden brown. Flip and cook the other side until golden brown as well. Repeat with the remaining batter.
3. Prepare the Fillings:
o For the Sweet Filling: In a saucepan, combine shredded coconut, sugar, water, and salt. Cook over medium heat until the mixture is thick and syrupy. Stir in chopped peanuts if using. Remove from heat and let cool.
o For the Savory Filling: Heat vegetable oil in a pan over medium heat. Sauté chopped shallots and garlic until fragrant. Add minced meat and cook until browned. Stir in soy sauce, oyster sauce, sugar, and white pepper. Cook until the sauce thickens. Remove from heat and stir in chopped cilantro.
4. Assemble the Khanom Buang:
o Place a spoonful of either the sweet or savory filling in the center of each crepe.
o Fold the sides of the crepe over the filling to form a half-moon shape or roll it up into a cylinder.
o Serve warm. Optionally, garnish with additional toasted coconut or chopped peanuts for the sweet version, or cilantro for the savory version.
