Ingredients: 2/3 cup mungbean flour 1 1/3 cups rice flour 1 large egg 1/2 cup palm sugar 3/4 cup lime water (see below) 1/4 teaspoon salt 4 tbsp Thai Ovaltine (optional)
Method: 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. Use 3/4 cup water from the top of your container for the recipe, and discard the rest.
With a cleaver or sharp knife, carefully shave 1/2 cup palm sugar from a cake of palm sugar, avoiding large chunks.
Sift the two flours into a mixing bowl. 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
Method: Heat all ingredients in a small sauce pan on low heat. Keep stir until thick. Remove from heat.
Preparing the Khanom Buang 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!
Notes: 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. The tool you see the street vendor using to lift and crease the khanom buang is called "Lek Po See" which is a simple scraper found in a hardware store, but we used a wooden spatula because our griddle has a nonstick surface.
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