Thai Soft Coconut Crepes

By Sho @ Hungry for Thai on Jan 14th 2025 Sho

These Thai Soft Coconut Crepes, known as "Thong Muan Sod", are a traditional Thai dessert with a soft, rolled texture. They are made from a batter of tapioca flour and glutinous rice flour, shredded coconut or sweet corn kennels, palm sugar, eggs, and vegetable oil. The crepes are then rolled up and often garnished with sesame seeds.


Thai Soft Coconut Crepes

What you'll need

  • Tapioca Flour: Also known as cassava flour, tapioca flour is made from the starch extracted from the cassava root. It gives the crepes a soft, stretchy texture.
  • Rice Flour: Regular wheat flour provides structure and helps bind the batter together. It contributes to the pliable texture of the crepes.
  • Palm Sugar.: Made from the sap of the sugar palm tree, palm sugar has a rich, caramel-like flavor that pairs beautifully with coconut. It is a common sweetener in Thai desserts.
  • Salt: Just a small amount of salt enhances the other flavors and prevents the crepes from tasting flat.
  • Coconut Milk: Thick, creamy coconut milk lends a luxurious mouthfeel and authentic coconut taste to the crepes. It is a staple ingredient in Thai cuisine.
  • Egg: Helps bind the batter and gives the crepes structure and stability when cooking.
  • Sesame Seeds: Add a nutty flavor and a bit of texture to the crepes.
  • Young coconut or Sweet Corn Kernels: A popular filling or topping for these crepes, the corn provides a pleasant pop of sweetness and contrasting texture.
  • Pandan Leaf Extract Water (10 pandan leaves + 40 grams of water) optional: These fragrant green leaves have a floral aroma that is commonly used in Southeast Asian desserts. Steeping the leaves in water creates a pandan extract.
  • Coconut Oil (optional): This will give the crepe a nice, glossy appearance.

"Thai Soft Coconut Crepes" (Thong Muan Sod) is a traditional Thai dessert that has been enjoyed for generations. It has a soft, flexible texture and a fragrant aroma from coconut milk and pandan leaves. This popular Thai treat can be enjoyed as a daytime snack or as a dessert after a main meal.

Thai Soft Coconut Crepes

Thai Soft Coconut Crepes


Prep time

10 minutes

Cook time

25 minutes

Serves

3

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Ingredients

US Metric
  • Dessert

Calories: 1293kcal Total Fat: 47g Protein: 18g Carbs: 214g Sodium: 1316mg

Steps

  • Cooking:

    1. Mix the eggs, coconut milk, and palm sugar together until well combined.

      Mix the eggsMix the  coconut milkMix the  palm sugar togetherMix the eggs, coconut milk, and palm sugar together until well combined.
    2. Add the rice flour, tapioca flour, salt and pandan leaf extract. Stir until the mixture is smooth.

      Add the rice flourAdd the tapioca flourAdd  salt Add the pandan leaf extractStir until the mixture is smooth.
    3. Strain the mixture to ensure the batter is smooth and free of lumps.

      Strain the mixture Strain the mixture to ensure the batter is smooth and free of lumps.
    4. Add the sesame seeds and young coconut/sweet corn. Stir to combine.

      Add the sesame seeds Add the young coconut/sweet cornStir to combine.
    5. Brush coconut oil onto the pan for a fragrant aroma and to prevent the batter from sticking to the pan. Pour the batter into a pan, spreading it evenly across the surface by tilting the pan to distribute the batter all around. Make sure it’s not too thick.

      Brush coconut oil onto the panSpreading batter in a pan with coconut oil
    6. You can add some sliced bananas or young coconut at this step before flipping the crepe for extra flavor and texture.

      You can add some sliced bananas or young coconut at this step
    7. Once the batter starts to set, flip it to cook evenly on both sides.

      Flip it to cook evenly on both sidesOnce the batter starts to set, flip it to cook evenly on both sides.
    8. Roll the cooked crepe and serve it attractively.

      Roll the cooked crepe Serve it attractively

Nutritional info

% of daily value
protein: 18g
36%
fat: 47g
72%
carbs: 214g
71%
fiber: 2g
9%
saturatedFat: 35g
175%
sugar: 108g
sodium: 1316mg
55%
cholesterol: 320mg
107%

Calorie Breakdown

Protein

68 cal

Fat

404 cal

Carbs

821 cal


Tips

  1. If you want the crepe to have a moist and beautiful texture, lightly coat the pan with coconut oil or olive oil. This will give the crepe a nice, glossy appearance.
  2. When rolling the crepes, use two chopsticks to pick up the crepe and gently roll it loosely.
  3. If you want to add food coloring to this dish, you can extract it naturally from pandan leaves by using more pandan leaves and less water. However, for this recipe, I only want the fragrance of pandan, so I use fewer leaves.

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