Kra Ja (for making Khanom Buang)
See our recipe for Khanom Buang to learn how this tool is used.
The Thai name is "Kra Ja" (rhymes with drama). Our tool is true to the traditional, with a wood handle and a disc at the end is handmade from a coconut shell.
It's recommended that you have two of these when making Khanom Buang. One for the batter and one for the cream.
Khanom Buang
Khanom Buang is a sweet snack found all over Thailand, made by street vendors who have mastered the art. It's history can be traced back 600 years to the Ayuttya Period. We've never found Khanom Buang in an American Thai restaurant. It does take practice, and we've presented a street vendor video below for indispensable guidance. As you watch the video, take note of hand movements. Our recipe is genuine, and tastes fantastic, "just like Thailand" but our recipe includes coconut topping only. As in the video, two others toppings are common: foy tong (sweetened egg yolk dessert) and salty shrimp mixture. We'll add a recipe for foy tong and salty shrimp later.
We made Khanom Buang on a flat electric pancake griddle which worked perfectly. A friend who makes this in Thailand insists on adding Ovaltine to the batter, and we love the malty chocolate flavor, but you can leave this out (or add less) if you prefer a non-chocolate version.
Required Tool: Kra-ja (flat spreader). We recommend using two while preparing this recipe. One for the batter and one for the cream.
