Thai Soft Coconut Crepes
By Sho @ Hungry for Thai
on
Jan 14th 2025 
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.
Table of Contents
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
Prep time
10 minutes
Cook time
25 minutes
Serves
3
Ingredients
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Dessert
Steps
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Cooking:
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Mix the eggs, coconut milk, and palm sugar together until well combined.
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Add the rice flour, tapioca flour, salt and pandan leaf extract. Stir until the mixture is smooth.
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Strain the mixture to ensure the batter is smooth and free of lumps.
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Add the sesame seeds and young coconut/sweet corn. Stir to combine.
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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.
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You can add some sliced bananas or young coconut at this step before flipping the crepe for extra flavor and texture.
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Once the batter starts to set, flip it to cook evenly on both sides.
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Roll the cooked crepe and serve it attractively.
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Nutritional info
% of daily valueCalorie Breakdown
Protein
68 cal
Fat
404 cal
Carbs
821 cal
Tips
- 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.
- When rolling the crepes, use two chopsticks to pick up the crepe and gently roll it loosely.
- 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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