Approx. 40 pcs. 2/3 cup mungbean flour or wheat flour 1 1/3 cups rice flour 1 large egg ½ cup palm sugar 3/4 cup lime water (½ cup water with ¼ cup lemon or lime) 1/4 teaspoon salt
White cream 3 egg white ½ cup sugar 5 drops lemon juice
Preparation
With a cleaver or sharp knife, carefully shave ½ 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 and salt. Mix well. Set aside for 10-15 minutes.
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. Add the sugar. Beat on high speed for a few minutes, until thick and shiny.
Khanom Buang Preheat the puff dumpling pan on medium heat. Fill holes with some batter and spread around the sides. Cook till golden brown. Prepare a few of these pancakes. Spread some white cream on each pancake. Sprinkle with approx. 1¾ cup roasted, desiccated coconut and decorate with freshly grated zest of lime.
