← Nouns Cooking · Thai

Ingredients

• 150 g Rice flour
• 60 g Mung bean flour (hoen kwe)
• 60 g Palm sugar, grated
• 1 egg yolk
• ¼ tsp Salt
• 180 ml limestone water (see tip) or plain water
• 3 egg whites
• 100 g Sugar
• ½ lime or lemon (a few drops of juice)
• 100 g freshly grated or unsweetened desiccated coconut
• 60 g Sugar
• 3 tbsp Water
• ¼ tsp Salt

Method

1. Make the batter: whisk the flours, palm sugar, yolk and salt, then slowly add the water and keep whisking for 5 min until the sugar dissolves and the batter is smooth and thick like double cream.
2. Make the topping: cook the coconut, sugar, water and salt in a small pan over low heat for 5 min, stirring, until the coconut is glossy and the liquid has gone. Cool.
3. Whisk the egg whites with the lime juice to soft peaks, then add the sugar a spoonful at a time and beat until thick, glossy and stiff.
4. Heat a heavy non-stick frying pan or flat griddle over medium-low heat. Spread a tablespoon of batter into a very thin 8 cm round with the back of a spoon and cook for 1–2 minutes, until it turns crisp and pale golden at the edges.
5. Spread a teaspoon of meringue cream over the crepe, sprinkle with coconut and fold it in half with a spatula as it lifts off. Repeat; eat the same day while crunchy.

Tips

• Limestone water (from red or white pickling lime) makes the shells extra crisp; stir 1 tsp paste into 250 ml water, let it settle and use the clear water.
• The meringue is not cooked; use very fresh or pasteurised egg whites.

Sources

Written in our own words after cross-checking these recipes:

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