Khanom Buang (Thai Crispy Pancakes)

Instructions

1. 1

   Prepare the batter: Whisk together 1 cup rice flour, 2 tablespoons mung bean flour, and 1/2 teaspoon baking powder in a medium bowl. Gradually add 1 cup coconut milk and 1/2 cup water, whisking continuously until completely smooth with no lumps. Stir in 2 tablespoons white sugar, 1/4 teaspoon salt, and pandan extract. Let the batter rest for 20 minutes at room temperature.

2. 2

   Make the coconut filling: Combine 1 cup freshly grated coconut, 2 tablespoons palm sugar, and 1/4 teaspoon salt in a small saucepan over medium-low heat. Stir constantly for 5 to 7 minutes until the sugar dissolves and the coconut is lightly toasted and fragrant. Remove from heat and set aside to cool.

3. 3

   Prepare the foi thong (egg yolk threads): Bring 1/2 cup sugar and 1/2 cup water to a gentle simmer in a small saucepan over medium heat, stirring until the sugar dissolves completely to form a light syrup. Beat 4 egg yolks until smooth, then strain them through a fine mesh sieve. Pour the strained yolks into a squeeze bottle or piping bag fitted with a very small round tip. Drizzle thin threads of egg yolk into the simmering syrup in small circular motions, cooking for 30 seconds until set. Remove the threads with a fork, rinse gently in cool water, and set aside.

4. 4

   Make the meringue: Beat 4 egg whites and 1/4 teaspoon cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup white sugar, one tablespoon at a time, increasing speed to high and beating until the meringue is stiff, glossy, and holds firm peaks, approximately 8 minutes total.