Khanom bueang

A wafer-thin crisp shell spread with meringue cream and folded while it is still flexible.

Egg. Not known. This site has not classified “a little food colouring”, so it cannot say whether the dish is vegetarian or vegan.

Ingredients

shells

• 100 g rice flour
• 60 g mung bean flour
• 40 g arrowroot flour
• 1 egg
• 280 ml water
• 2 tablespoons sugar
• 0.25 teaspoon salt
• a little food colouring

cream

• 2 egg whites
• 150 g caster sugar
• 4 tablespoons water
• 0.25 teaspoon cream of tartar

to finish

• 100 g foi thong or shredded sweet egg
• 60 g dried shredded coconut
• 4 tablespoons chopped spring onion

Method

1. FOLDED WHILE STILL FLEXIBLE, AND THE WINDOW IS SECONDS. The shell is crisp the moment it leaves the pan and brittle a few seconds later. Spread the cream while it is still on the heat and fold it as you lift it off; left to cool flat, it shatters when you try.
2. SPREAD THE BATTER WITH THE BACK OF A SPOON, as thin as it will go, almost translucent. A thick one is a pancake and will never go crisp.
3. Whisk the shell batter smooth and STRAIN it, then rest it 20 minutes. Mung bean flour lumps badly and a lump is a hole in a wafer this thin.
4. Cream: boil the sugar and water to 115C, then pour it onto the whites whisked with the cream of tartar, in a thin stream, and keep whisking until the bowl is cool and the meringue holds a stiff peak.
5. It must be STIFF. A soft meringue slumps off the shell and weeps within minutes.
6. A flat pan over a LOW heat, wiped with the barest film of oil. Too hot and the edges burn before the middle dries.
7. A tablespoon of batter, spread immediately into a 10 cm circle. 60 to 90 seconds, until the surface is dry and the edges lift.
8. A teaspoon of cream along the middle, then the topping -- foi thong on the sweet ones, coconut and spring onion on the savoury.
9. Lift one edge with a palette knife and fold it over into a taco while it is still on the pan, then slide it off.
10. Cool on a rack and eat the same day. They soften within hours in any humidity.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes