Khanom Buang is an ancient snack from Thailand that looks kind of like a tiny taco. It’s a thin, crispy crepe made of rice flour, mung bean flour and eggs, and filled with a meringue filling that can be finished with either sweet or savory toppings. The dish is sweetened with palm sugar and the savory version will be topped with salty shrimp or coconut shreds flavored with spices and fish sauce. Most sweet Khanom Buang sold on the streets of Thailand have a topping of golden egg yolk threads, called foi thong.
To make the batter for khanom buang, you’ll need limestone paste or crushed eggshells in order to obtain lime water to achieve the right crispiness. Separate from the batter, you’ll prepare the meringue and egg yolk threads for topping. Some recipes use chocolate powder or ovaltine for color and extra flavor.