Khanom chan, a beloved Thai dessert, is a steamed layered cake that boasts a captivating blend of sweet coconut and fragrant pandan. Its chewy texture and delicate sweetness make it a delightful treat for any occasion.
Whether you’re a seasoned baker or a curious foodie, this step-by-step guide will equip you with all the secrets to crafting this Thai classic in your own kitchen. Get ready to impress your family and friends with your culinary skills and a taste of Thailand!
Ingredients You’ll Need
For the Pandan Layer:
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup pandan juice (extracted from blended pandan leaves)
- Green food coloring (optional, for a more vibrant green hue)
For the Coconut Layer:
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup coconut milk
Tools of the Trade
- Steamer
- 2 mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 8-inch square baking pan
- Parchment paper
Khanom Chan ingredients
Let’s Get Cooking!
1. Preparing the Layers:
- Pandan Layer: In a bowl, whisk together rice flour, tapioca starch, sugar, and salt. Gradually add coconut milk and pandan juice, whisking until smooth. If using food coloring, add a few drops now.
- Coconut Layer: In a separate bowl, repeat the same process as the pandan layer, omitting the pandan juice and food coloring.
2. Steaming Magic:
- Prepare your steamer by bringing water to a boil. Grease your baking pan and line it with parchment paper.
- Pour half of the pandan layer into the prepared pan. Steam for 5 minutes.
- Carefully pour half of the coconut layer on top of the steamed pandan layer. Steam for another 5 minutes.
- Repeat the layering and steaming process with the remaining batter, ensuring each layer is steamed thoroughly.
3. The Final Touch:
- Once the final layer is steamed, turn off the heat and let the khanom chan rest in the steamer for 5 minutes. This allows the cake to set.
Steaming Khanom Chan
Tips for Khanom Chan Perfection:
- Vibrant Color: For a more vibrant green hue in the pandan layer, add a drop or two of green food coloring.
- Pandan Juice: You can find bottled pandan juice at Asian grocery stores. However, for the freshest flavor, blend fresh pandan leaves with water and strain the mixture.
- Smooth Batter: Ensure your batter is completely smooth to prevent any lumps in your khanom chan.
- Steaming Time: Steaming times may vary depending on your steamer. Always check the doneness of each layer before adding the next.
- Cooling and Cutting: Allow the khanom chan to cool completely before cutting into squares. This will prevent it from being too sticky.
Serving and Enjoying Your Khanom Chan
Once cooled, cut your beautiful layered khanom chan into bite-sized squares. It’s traditionally served at room temperature and pairs perfectly with a cup of hot tea or coffee.
Khanom chan is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Khanom Chan serving
Did you know?
In Thai culture, the layers of khanom chan symbolize luck and prosperity. The vibrant green color is often associated with growth and harmony.
Making khanom chan is a labor of love, but the delicious outcome is well worth the effort. It’s a recipe that brings people together and is sure to become a new favorite in your home.
So, what are you waiting for? Gather your ingredients and embark on this culinary adventure. Don’t forget to share your creations with us in the comments below!
