Khao Khieb Pak Mor: A Delicate Dance of Textures and Flavors

I remember the first time I encountered Khao Khieb Pak Mor. It was at a bustling night market in Bangkok, the air thick with the intoxicating scent of spices and grilling meats. Amidst the vibrant chaos, a quiet stall offered these delicate, translucent parcels. The vendor, with a practiced hand, spooned a fragrant filling into a soft, steamed wrapper, then folded it into a neat little pouch. The visual appeal was immediate – like tiny jewels glistening under the market lights. But it was the first bite that truly captivated me: the subtle chew of the crepe, yielding to a savory, slightly crunchy filling, all brought together by a sweet and tangy dipping sauce. It was a revelation in texture and a testament to the elegance of simple Thai street food.

Recipe Overview

• Prep Time: Approximately 30 minutes
• Cook Time: Approximately 30-40 minutes (for crepes and sauce)
• Total Time: Approximately 1 hour to 1 hour 10 minutes
• Servings: 3-4
• Yield: Approximately 15-20 crepes
• Dietary Type: Can be made Vegan with no substitutions needed for main recipe ingredients.

Ingredients

For the Crepes (Khao Khieb)

• ½ cup rough tapioca flour
• 2 tablespoons tapioca flour
• 1 cup rice flour
• 1 tablespoon corn oil
• 1 ½ cups water
• 1 teaspoon turmeric powder

For the Filling (Pak Mor)

• 100 g bamboo shoots, diced finely
• 30 g onions, peeled, washed, and diced finely
• 50 g fresh carrots, washed, peeled, and chopped finely or shredded
• 50 g black mushrooms, washed and finely chopped
• 30 ml white soy sauce (light)
• 10 g sugar
• 2 teaspoons oil (for stir-frying)
• White pepper powder, to taste
• Salt, to taste

For the Dipping Sauce

• ½ cup black soy sauce (dark)
• ½ cup vinegar
• 1-2 whole red chilies, chopped finely (adjust to your spice preference)
• 1 cup sugar

Equipment Needed

• Large mixing bowl
• Whisk
• Small saucepan (for dipping sauce)
• Wok or deep-frying pan (for filling)
• Steamer basket or apparatus
• Small, lightly greased stainless steel plates (approximately 6-8 inches in diameter)
• Spatula
• Wax paper sheets

Instructions

1. Prepare the Crepe Batter: In a large mixing bowl, combine the rough tapioca flour, tapioca flour, rice flour, water, and turmeric powder. Whisk vigorously until you achieve a smooth, lump-free batter. Add the corn oil and whisk again to incorporate. Cover the bowl and set the batter aside to rest.

2. Make the Dipping Sauce: In a small saucepan, combine the black soy sauce (dark), vinegar, whole red chilies (chopped), and sugar. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat to low and simmer, stirring frequently, until the sauce thickens to your desired consistency. This typically takes about 5-7 minutes. Once thickened, remove from heat and set aside to cool.

3. Prepare the Filling: Heat the 2 teaspoons of oil in a wok or a deep-frying pan over medium heat. Add the onions and stir-fry until they become fragrant, about 1-2 minutes.

4. Cook the Vegetables: Add the diced bamboo shoots, chopped carrots, and finely chopped black mushrooms to the wok. Season with white soy sauce (light), sugar, salt, and white pepper powder. Stir everything together to combine. Cook until the mixture gets dry, meaning most of the moisture has evaporated, about 5-7 minutes. Remove the filling from the heat and set it aside.

5. Steam the Crepes: Set up your steamer. Bring the water in the steamer to a rolling boil. Ensure your stainless steel plates are lightly greased to prevent sticking.

6. Form and Steam Each Crepe: For each crepe, pour approximately 1 tablespoon of the prepared crepe batter onto a lightly greased stainless steel plate. Immediately rotate the plate in a circular motion to spread the batter evenly into a thin, round crepe.

7. Steam the Crepe: Carefully place the plate with the batter into the steamer basket. Steam for 3-4 minutes, or until the crepe becomes translucent and firm.

8. Remove and Cool: Gently remove the steamed crepe from the plate using a spatula. Set it aside on a clean surface. To prevent the crepes from sticking together, place a sheet of wax paper between each crepe as you make them.

9. Repeat: Continue this process with the remaining batter, greasing the plate as needed, until all the crepes are made.

10. Assemble and Serve: To serve, take one crepe and place a small spoonful of the prepared filling in the middle. Wrap the crepe neatly around the filling to form a parcel.

11. Enjoy: Serve the Khao Khieb Pak Mor either hot or cold, as you prefer. Present the dipping sauce in a separate small bowl for guests to drizzle over their crepes.

Expert Tips & Tricks

The beauty of Khao Khieb Pak Mor lies in its delicate nature, and a few tips can elevate your experience. For the crepes, ensuring your batter is perfectly smooth is key. Any lumps can lead to uneven steaming and potential tearing. If you find your batter too thick, add a touch more water, a tablespoon at a time, until it reaches a pourable consistency similar to thin pancake batter. When steaming, don’t overcrowd the steamer. Cook in batches to maintain consistent steam circulation and achieve perfectly cooked crepes every time. The stainless steel plates are crucial; their even heat distribution helps create those desirable translucent wrappers. If you don’t have multiple small plates, you can grease a larger flat surface and carefully slide the crepe off once steamed. For the filling, don’t be afraid to adjust the seasoning. Taste as you go and ensure it’s balanced between salty, sweet, and savory. The goal is a moist, flavorful filling that complements the mild crepe.

Serving & Storage Suggestions

Khao Khieb Pak Mor are wonderfully versatile and can be enjoyed at various temperatures. For a light appetizer, serve them warm, allowing the subtle flavors of the filling to meld with the warm, tender crepe. If serving as a light lunch or snack, they are equally delightful at room temperature or chilled. The dipping sauce is an essential accompaniment, its sharp tanginess cutting through the richness of the filling.

Leftovers can be stored in an airtight container. The crepes themselves will last for 2-3 days in the refrigerator. It’s best to store the filling and crepes separately if possible, to maintain the texture of the wrappers. To reheat, you can gently warm the crepes in a steamer for a few minutes or a dry skillet over low heat. The dipping sauce will keep in the refrigerator for up to a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	~250-300 kcal	–
Total Fat	~5 g	6%
Saturated Fat	~1 g	5%
Cholesterol	0 mg	0%
Sodium	~800 mg	35%
Total Carbohydrate	~45 g	16%
Dietary Fiber	~2 g	7%
Sugars	~15 g	30%
Protein	~4 g	8%

Note: Nutritional information is an estimate and can vary based on specific ingredient brands and quantities used.

Variations & Substitutions

While the classic recipe is wonderfully balanced, there’s always room for creativity. For a gluten-free option, ensure your rice flour and tapioca flours are certified gluten-free. The recipe as written is naturally vegan, making it accessible to a wide range of diets. If you’re looking for a different flavor profile in the filling, consider adding finely chopped water chestnuts for an extra crunch, or a pinch of dried shrimp (if not keeping strictly vegan) for added umami. Some variations also include a small amount of finely minced garlic or shallots in the filling for a more pungent aroma. For a touch of color, you could add a small amount of finely chopped green onions or chives to the filling.

FAQs

Q: My crepes are tearing when I try to remove them. What am I doing wrong?
A: Ensure your stainless steel plates are lightly greased. Also, try letting the batter rest for at least 15-20 minutes before steaming; this allows the flours to hydrate properly, creating a more pliable crepe.

Q: How can I make the dipping sauce spicier?
A: You can increase the number of whole red chilies or use a spicier variety of chili. For an extra kick without adding more chili pieces, you can also add a pinch of red pepper flakes to the sauce while it simmers.

Q: Can I use regular all-purpose flour instead of rice flour and tapioca flour?
A: While you can experiment, it’s not recommended for authentic Khao Khieb Pak Mor. Rice flour and tapioca flour are crucial for achieving the signature chewy and translucent texture of the crepes.

Q: My filling seems too wet. How can I fix this?
A: If your filling is still too moist after cooking, continue to stir-fry it over a slightly higher heat for a few more minutes, allowing excess moisture to evaporate. Be careful not to burn it.

Q: Can I make the filling ahead of time?
A: Yes, the filling can be made a day in advance and stored in an airtight container in the refrigerator. Reheat it gently before assembling the crepes.

Final Thoughts

Khao Khieb Pak Mor offers a delightful exploration of textures and subtle flavors, a true testament to the art of Thai street food. They are more than just a dish; they are a bite-sized experience that is both comforting and exciting. Whether you’re preparing them for a gathering of friends or enjoying a quiet moment of culinary discovery, these steamed vegetable crisps are sure to bring a smile to your face. Pair them with a chilled Thai iced tea or a light jasmine tea to complete this wonderful culinary journey. I encourage you to dive in and create these little parcels of joy in your own kitchen – you won’t be disappointed.