Crisp Pancakes

Name: Crisp Pancakes (Kanom Beaung)
Cuisine: Thailand
Ingredients: 2 tablespoons mung bean flour; 2 tablespoons rice flour; 2 tablespoons plain (all-purpose) flour; 1 tablespoon arrowroot; Salt; ½ small egg white, lightly beaten; 125 mL (½ cup/4 fl oz) water; 200 g (2 cups/7 oz) freshly grated coconut; 50 g (2 oz) sliced dried persimmon; 50 g (2 oz) Golden Egg Threads; 1 teaspoon sesame seeds, roasted

Kanom Beaung

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

PROBABLY ONE OF the most elegant of Thai desserts, Kanom Beaung can be filled with various ingredients, such as Foi Tong (Golden Egg Threads), candied fruit or even dried prawns.

Ingredients

2 tablespoons mung bean flour
2 tablespoons rice flour
2 t

Asia
Thailand
Dessert
Vegetarian
South East Asia

Method

Sift the flours, arrowroot and salt together. Add the egg white and water and mix well until a smooth batter is achieved. Rest for 1 hour before use.

Spoon 1 tablespoon of the batter onto a warm nonstick frying pan and smooth out into an oval or round shape. Cook over a medium heat until it begins to turn golden. Lift off the pancake with a spatula and while it is still warm and flexibl