Khanom Buang

Ingredients - Serves 10

• Filling (sweet or savory) - As needed
• Sugar - 1/2 cup
• Egg whites - 2
• Coconut milk - 1 cup
• Tapioca flour - 1/4 cup
• Mung bean flour - 1/4 cup
• Rice flour - 1 cup

Let's Get Started

1. In a bowl, mix together the rice flour, mung bean flour, and tapioca flour.
2. Add the coconut milk to the flour mixture and stir until well combined.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gradually add the sugar to the egg whites, continuing to beat until the sugar is fully incorporated.
5. Fold the egg whites into the flour and coconut milk mixture.
6. Heat a non-stick pan over medium heat.
7. Pour a small amount of the batter into the pan and spread it out into a thin circle.
8. Cook until the pancake is crispy and golden brown, then flip and cook the other side.
9. Remove the pancake from the pan and add your chosen filling.
10. Fold the pancake in half and serve immediately.

Dietary Info

• Dish Type: Dessert
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 3g
• Sodium: 100mg
• Sugar: 10g