A Sweet Mouthful of History

Crispy, creamy and rich, Khanom Buaeng is more than just a street snack – it’s bite-sized Thai heritage

Words: Sarita Urupongsa
Photo: Shutterstock

Khanom Buaeng – crispy folded pancakes with sweet colourful fillings – carry centuries of Thai history in every delicious bite.

Believed to have been introduced to Thailand by Indian monks spreading Buddhist teachings, Khanom Buaeng appear in ancient temple murals dating back to the Sukhothai era. The dessert is also mentioned in Thailand’s epic poem “Khun Chang Khun Phaen”.

Rooted in a royal recipe, the modern version of Khanom Buaeng features two types of fillings – sweet and savoury. The rich and tasty savoury fillign is usually made from grated coconut mixed with finely chopped fresh shrimp, coriander root, garlic, salt, sugar and white pepper. The mixture is stir-fried until it develops a bright orange hue.

The sweet filling usually comprises Foi Thong (golden egg yolk threads) mixed with shredded coconut and (sometimes) garnished with toasted sesame seeds. Both versions include a creamy white core made from egg whites whipped with sugar, which adds a delicate sweetness that balances the flavours.

The pancake shell is made from a batter of rice flour, roasted mung bean flour (optional), tapioca flour, sugar, eggs, coconut milk, water and a pinch of salt. Some vendors specialise in thin, extra-crispy shells, while other prefer a thicker pancake with a crunchy crust that conceals a soft filling.

Watching Khanom Buaeng being prepared is captivating: the vendor spreads the batter into a perfect circle on a hot griddle, adds the creamy core, sprinkles the chosen filling and folds the pancake into a neat semi-circle when cooked.

Khanom Buaeng was officially recognised as Thai National Intangible Cultural Heritage in 2013 – sweet confirmation of its cultural significance and enduring popularity.