Crispy pancakes (khanom bueng thai)

Ingredients

1) For the Pancake batter :

• 2/3 cup mungbean flour
• 1 1/3 cups rice flour
• 1 large egg
• 1/2 cup palm sugar
• 3/4 cup lime water
• 1/4 teaspoon salt
• 4 tablespoon Thai Ovaltine (optional)

2) For the White Cream :

• 3 egg white
• 1/2 cup sugar
• 5 drops lemon juice

3) For the Coconut Topping (or use dried coconut) :

• 1 cup grated fresh coconut
• 3/4 cup sugar
• 3 tablespoons water

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Preparation

• 1) Prepare lime water by mixing one tablespoon lime paste to 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom. Use 3/4 cup water from the top of your container for the recipe, and discard the rest.
• With a cleaver or sharp knife, carefully shave 1/2 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, salt and Ovaltine. Mix well. Set aside for 10 - 15 minutes.
• 2) 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.
• With the mixer on medium speed, add sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes, until thick and shiny.
• 3) Heat all ingredients in a small sauce pan on low heat. Keep stir until thick. Remove from heat. Preheat the griddle, use high heat (not the highest setting, but almost).
• Preheat the griddle, use high heat (not the highest setting, but almost).
  With your kra-ja, circle it around in the batter. To make it easy, catch some batter on the top of the round spreader. Then in a smooth motion move over the griddle, let the batter drop onto the griddle, and spread around in a nice circle using your wrist.
• Prepare a few of these pancakes, then put your kra-ja in a bowl of water.
  Reach for the other kra-ja which should be in the white cream. Spread some white cream on each pancake. Top with coconut. With a spatula lift the pancake half-way and push it down.