Khanom Buang

Ingredients

• 1 cup rice flour
• 1/3 cup mung bean flour (or finely ground split yellow mung beans)
• 2 tbsp sugar
• 1/4 tsp salt
• 1 1/4 cups water
• 2 tbsp vegetable oil
• 3 egg whites
• 1/2 cup palm sugar
• pinch of salt
• 1 cup unsweetened shredded coconut

Before you cook

• Whisk the rice flour, mung bean flour, sugar, and salt together in a bowl.
• Pour in the water gradually, whisking until the batter is completely smooth.
• Stir in the oil until it disappears into the batter.
• Rest the batter at room temperature for 30 minutes.
• Separate the egg whites into a clean mixing bowl.

Steps

1. Heat a small non-stick or crepe pan over medium-low heat.
2. Dip a spoon into the batter and spread a thin 4-inch oval onto the hot pan.
3. Cook until the edges curl and turn golden and crisp, about 2 minutes.
4. Lift the shell onto a plate with a thin spatula and repeat with the remaining batter.
5. Whip the egg whites until soft peaks form.
6. Melt the palm sugar in a small saucepan over low heat until it becomes a thin syrup.
7. Drizzle the hot syrup into the whipped egg whites while beating constantly.
8. Keep beating until the mixture turns glossy and holds its shape, about 3 minutes.
9. Spread a spoonful of the coconut meringue over one half of each crispy shell.
10. Sprinkle shredded coconut over the meringue.
11. Fold each shell in half over the filling and serve immediately.