About this recipe

✨

Recipe highlight

Why you’ll love it

Elegant pandan layers, creamy coconut flavor, and a silky chewy texture make Khanom Chan one of Thailand’s most distinctive traditional cakes. 🍰

Ingredients

• Cake batter
• 🥥 400 ml coconut milk (1⅔ cups / 13.5 fl oz) dairy
• 🍬 180 g sugar (¾ cup / 6.3 oz)
• 🌾 120 g rice flour (1 cup / 4.2 oz) gluten
• 🌾 80 g tapioca flour (⅔ cup / 2.8 oz) gluten
• 🌾 40 g mung bean flour (⅓ cup / 1.4 oz) gluten
• 🌿 60 ml pandan juice (¼ cup / 2 fl oz)
• 🧂 2 g salt (½ tsp / 0.07 oz)

Preparation

• 1 Prepare the batter Mix coconut milk, sugar, salt, rice flour, tapioca flour, and mung bean flour until smooth. 🥣
• 2 Divide the batter Split the batter into two bowls and mix pandan juice into one portion to create the green layer. 🌿
• 3 Prepare the steamer Bring water to a boil in a steamer and lightly oil a square cake pan. 🔥
• 4 Steam the first layer Pour a thin white batter layer and steam for about 4 min until set. 🍰
• 5 Add pandan layer Pour a thin green pandan batter layer and steam another 4 min. 🌿
• 6 Repeat the layers Alternate layers until all batter is used, steaming each layer before adding the next. 🔄
• 7 Cool the cake Let the cake cool completely so the layers firm up properly. ❄️
• 8 Slice and serve Cut the cake into neat squares and serve at room temperature. 🍽️

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print