Khanom Chan (Layered Sweet)

Name: Khanom Chan (Layered Sweet)
Cook time: 120 min
Total time: 120 min
Yield: 10 servings
Cuisine: Thai
Ingredients: 300g Tapioca Starch; 50g Rice Flour; 30g Arrowroot Starch; 350g Granulated Sugar; 1/2 tsp Fine Salt; 500ml Coconut Milk, full-fat; 200ml Water, plain; 300ml Pandan Juice, blended from pandan leaves and strained; 12 leaves of Pandan Leaf; 300ml Water, for making pandan juice; 1 tsp Neutral Oil, for greasing

Khanom Chan is a silky, sweet Thai layered dessert with delicate pandan fragrance and a tender, slightly chewy texture. Thin layers of coconut-scented batter alternate with vibrant green pandan layers to create a beautiful stack that's as delightful to look at as it is to eat. Serve chilled or at room temperature in small squares for a lovely treat or party dessert.

Khanom Chan is a silky, sweet Thai layered dessert with delicate pandan fragrance and a tender, slightly chewy texture. Thin layer... Show more

Traditional Thai Recipe

Health Grade

E · Indulgent

Time

2 hrs

Price

0,37 €

Calories

292 kcal

vegan

budget

low calorie

gluten free

low fat

kid friendly

Method

Make pandan juice

If the Pandan Leaf is very long, tear or snip it into shorter pieces, then blend it with Water in a jug blender until the liquid is very smooth and bright green. Strain it through a fine sieve, pressing the pulp well, to make about Pandan Juice.

Mix the batter

In a large bowl, whisk together the Granulated Sugar, Fine Salt, Coconut Milk, and the remaining water until the sugar starts to dissolve. Add the Tapioca Starch, Rice Flour, and Arrowroot Starch, then whisk until the batter is smooth and looks like thin cream. Pour it through a fine sieve into a clean bowl or jug so the layers will steam up silky.

Rest the batter

Let the batter sit for 30 minutes, then whisk it again right before you start steaming so the starches settle back into an even mixture.

Set up steamer

Lightly grease a shallow heatproof pan with Neutral Oil, especially the corners and sides. Set up your steamer basket and bring the water underneath to a steady boil so the batter starts setting the moment it hits the heat.

Steam the layers

Stir the batter well, divide it between two bowls, and whisk the Pandan Juice into one bowl until it turns a pale, even green. Keep both bowls stirred between pours because the starch settles quickly. Pour a very thin layer of plain batter into the pan and steam 3 minutes until the surface looks just set and no longer wet. Add a thin layer of pandan batter, steam 3 minutes more, and keep alternating plain and pandan layers until the pan is full; finish with the lid on for 10 minutes so the top layer sets firmly.

Chill the cake

Let the pan cool on a rack until the cake is no longer warm, then chill it for 30 minutes so the layers firm up and slice neatly.

Cut and serve

Lift the cake from the pan if you can, trim the edges for a tidy look, and cut it into neat squares or diamonds. Serve the layered slices at room temperature so the coconut flavor comes through.