📝 About This Recipe
Khanom Chan is a beloved ancient Thai auspicious dessert, traditionally served at celebrations to represent promotion and success through its beautiful, distinct layers. This steamed delicacy offers a mesmerizing contrast between the aromatic, floral notes of pandan and the rich, creamy sweetness of coconut milk. Its signature 'sticky-chewy' texture is achieved through a precise blend of three different starches, making every bite a delicate, translucent delight.
🥗 Ingredients
The Flour Blend
- 2 cups Tapioca starch (provides the signature chewiness)
- 1/2 cup Rice flour (gives the cake structure)
- 1/2 cup Arrowroot starch (adds a beautiful glossy transparency)
The Coconut Base
- 3 cups Full-fat coconut milk (canned is fine, but high-quality is essential)
- 2 cups Granulated sugar (adjust slightly for desired sweetness)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1/2 cup Jasmine water or water (for thinning the batter)
Flavoring and Coloring
- 10-12 pieces Fresh Pandan leaves (cleaned and chopped)
- 1/4 cup Water (for blending with pandan)
- 1 tablespoon Vegetable oil (for greasing the mold)
👨🍳 Instructions
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1
Prepare the Pandan extract by blending the chopped pandan leaves with 1/4 cup of water until pulverized. Strain through a fine-mesh sieve or cheesecloth, squeezing out all the vibrant green liquid. Set aside.
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2
In a medium saucepan over low heat, combine the coconut milk, sugar, and salt. Stir constantly until the sugar is completely dissolved. Do not let it boil; you only want to warm it enough to melt the sugar. Remove from heat and let it cool to lukewarm.
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3
In a large mixing bowl, whisk together the tapioca starch, rice flour, and arrowroot starch until well combined.
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4
Gradually pour the lukewarm coconut milk mixture into the flour blend. Whisk continuously to ensure a smooth batter with no lumps. Stir in the jasmine water.
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5
Strain the entire batter through a fine-mesh sieve into a clean bowl to ensure the smoothest possible texture.
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6
Divide the batter equally into two separate bowls. In the first bowl, stir in the concentrated pandan extract to create a green batter. Leave the second bowl as is for the white/cream layers.
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7
Prepare your steamer. Fill the bottom with water and bring to a rolling boil. Lightly grease an 8x8 inch square heat-resistant glass or metal pan with vegetable oil.
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8
Place the empty greased pan in the steamer for 5 minutes to heat up. This prevents the first layer from sticking.
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9
Begin the layering: Pour about 1/2 cup of the green batter into the hot pan, tilting it to ensure even coverage. Cover and steam over medium-high heat for 5 minutes until the layer is translucent and set.
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10
Pour 1/2 cup of the white batter directly over the first cooked layer. Cover and steam for another 5 minutes. Repeat this process, alternating colors, until all batter is used (aiming for 9 layers total).
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11
For the final top layer, steam for 10-12 minutes to ensure the entire cake is thoroughly cooked through.
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12
Remove the pan from the steamer and let it cool completely at room temperature for at least 3-4 hours. Do not attempt to cut it while warm, as the layers need time to set and become chewy.
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13
Once fully cooled, use a plastic knife or a knife lightly oiled with vegetable oil to loosen the edges. Invert the cake onto a cutting board and slice into small squares or rectangles.
💡 Chef's Tips
Always stir the batter before pouring each layer, as the starches tend to settle at the bottom. If you see air bubbles on a raw layer, gently pop them with a toothpick before closing the steamer lid for a smooth finish. Use a kitchen timer strictly; under-steaming leads to mushy layers, while over-steaming can make them tough. If you cannot find arrowroot starch, you can substitute with more tapioca starch, though the cake will be slightly less glossy. To get clean cuts, use a plastic knife or wrap a standard knife in plastic wrap—the starch won't stick to plastic as much as metal.
🍽️ Serving Suggestions
Serve at room temperature as a tea-time snack alongside a cup of hot Oolong or Jasmine tea. Traditionally, Thais enjoy peeling the layers apart and eating them one by one to appreciate the texture. Pair with a side of fresh tropical fruits like pomelo or mango to cut through the richness of the coconut. For a modern twist, serve with a light drizzle of salty coconut cream on top. Store leftovers in an airtight container at room temperature for 24 hours; if refrigerated, microwave for 10 seconds to restore the chewiness.