Khanom bueang

Method

1. 1 Mix rice flour with tapioca flour and coconut milk to form a thin batter, then let it rest for 20 minutes to allow the flour to rise.
2. 2 Beat the egg whites with sugar for 8 minutes until stiff peaks form and the mixture is smooth and glossy.
3. 3 Roast the dried shrimp, then coarsely grind them. Quickly stir-fry them with grated coconut and a little sugar for 3 minutes to make the savory filling.
4. 4 Spread a thin layer of batter onto a hot non-stick pan, shape it into a circle, and let it dry for 2 minutes until the crust is crispy and the edges peel off naturally.
5. 5 Spread the egg cream on half of the pastry, sprinkle with coconut, shrimp, and cilantro, then fold the pastry in half.
6. 6 Remove the cookies from the tray while the crust is still crispy and eat them on the same day.

With an appliance

• Oven 59 min

  Replace step 4: spread the batter very thinly on a hot baking tray, bake the center skewer at 220 degrees for 6 minutes, rotating the tray at the 3rd minute; spread the cream and filling and fold immediately at step 5.