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|Place of origin||Thailand|
|Main ingredients||Rice flour|
Kanom Bueang is an ancient Thai dessert known as crispy pancakes in English. It is a popular form of street food in Thailand. These crepes look a bit like tacos. Khanom bueang are usually first topped or filled with coconut cream, followed by sweet or salty toppings such as shredded coconut, Foi Thong (strips of fried eggs or egg yolks), or chopped scallions.
Khanom bueang is a Thai dessert from the Ayutthaya period. Because in the testimony of Khun Luang ha wat said that, In that era there was no difference between Thai Khanom bueang and Vietnamese Khanom bueang because Vietnamese Khanom bueang has not yet come to Thailand. But one of the stories appears in the book "Dhammaboodpadad" and it said that Khanom bueang came from India and Brahmanism in the Sukhothai period and so was brought to Thailand. Moreover many people have assumed that Khanom bueang cake can be related to the crepes in France.
- 100g rice flour 
- 50g mung bean flour 
- 150g sugar 
- 125ml water 
- 1 egg 
- 1 egg shell 
- 1/2 tbsp coco powder 
- 3 egg whites 
- 1/2 cup sugar 
- 1/2 cup foi thong (golden egg yolk threads)
Smear the batter onto the hot plate to make a thin pancake, ensure that you use a medium heat for this. Once the batter is set, fill it with a layer of Cream filling, then the Foi Thong (strips of fried eggs or egg yolks) filling, garnish with shredded coconut, and toasted sesame seeds. (leave out the coriander leaf). Fold the pancake in half while removing it with a flat spatula.
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