Khanom Bueng Thai (Crispy Pancakes)

Crispy Pancakes or Khanom bueng, a Thai dessert that is rather difficult to prepare, contains a variety of ingredients, such as flour, and various toppings. The main ingredients, however, are ground green gram or mung bean flour – a vegetable source of protein. A shredded shrimp topping provides high-quality protein; the coconut milk, mixed with mineral salt and containing protein and vitamins, provides energy and fat; and a sweet topping is a source of protein derived from eggs, together with amino acids and valuable mincrals. Overall, kanom buang is a rich source of protein from both shrimp and eggs, which in turn is converted into energy, as is the carbohydrate and fat from coconut, coconut milk and sugar. The end result is a delicious and mouth-watering dish hahahah...

Ingredients: Pancake batter

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  2/3 cup mungbean flour
• 
  
  1 1/3 cups rice flour
• 
  
  1 large egg
• 
  
  1/2 cup palm sugar
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  3/4 cup lime water
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  1/4 tsp salt
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  4 tbsp Thai Ovaltine (optional)

Method:

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  Prepare lime water by mixing one tablespoon lime paste to 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom.
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  Use 3/4 cup water from the top of your container for the recipe, and discard the rest.
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  With a cleaver or sharp knife, carefully shave 1/2 cup palm sugar from a cake of palm sugar, avoiding large chunks.
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  Sift the two flours into a mixing bowl.
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  Add the egg, lime water, palm sugar, salt and Ovaltine. Mix well. Set aside for 10 - 15 minutes.

Ingredients: White Cream

• 3 egg white
• 1/2 cup sugar
• 5 drops lemon juice

Method:

• Place egg whites and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
• With the mixer on medium speed,
• add sugar by sprinkling it over the beaten egg whites.
• Beat on high speed for a few minutes, until thick and shiny.

Ingredients: Coconut Topping (or use dried coconut)

• 1 cup grated fresh coconut
• 3/4 cup sugar
• 3 tablespoons water

Menthod:

• Heat all ingredients in a small sauce pan on low heat.
• Keep stir until thick.
• Remove from heat.
• Preheat the griddle, use high heat (not the highest setting, but almost).
• With your kra-ja, circle it around in the batter. To make it easy, catch some batter on the top of the round spreader.
• Then in a smooth motion move over the griddle, let the batter drop onto the griddle, and spread around in a nice circle using your wrist.
• Prepare a few of these pancakes, then put your kra-ja in a bowl of water.
• Reach for the other kra-ja which should be in the white cream.
• Spread some white cream on each pancake.
• Top with coconut. With a spatula lift the pancake half-way and push it down (as shown in the video).
• Now you're probably the first person in your community to ever make Khanom Buang, congratulations! yahhhhhhh...

Tips: The lime water makes it crispy, don't prepare this without it. Your kra-ja should be clean and dry each time you start using it. Don't add too much white cream.