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Khanom Chan (ขนมชั้น) – Layered Coconut Milk Cake
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Khanom Chan (ขนมชั้น) – Layered Coconut Milk Cake
Laura Chen
10
15 minutes
45 minutes
220
Thai
Dessert
Khanom chan is a Thai layered cake made of coconut milk, tapioca flour and sugar. You steam the layers one at a time, alternating green pandan and white, and get a soft, slightly chewy cake. It tastes of coconut and the vanilla-like aroma of pandan.
Ingredients
- 400 ml coconut milk
- 200 ml water
- 200 g sugar
- 150 g tapioca flour
- 2 tsp pandan extract or fresh pandan juice
- 1/4 tsp salt
Instructions
- In a pot, cook the water, sugar and salt over medium heat until the sugar has fully dissolved.
- Stir the coconut milk and tapioca flour together well in a separate bowl to avoid lumps.
- Add the coconut milk mixture to the pot with the sugar water and stir well.
- Keep stirring until the mixture has thickened slightly. Then divide it in half: stir the pandan extract into one half and leave the other half plain.
- Place a lightly oiled square pan in a steamer. Pour in about a quarter of the pandan batter and steam, covered, over medium heat for about 3 to 5 minutes, until the layer sets.
- Carefully pour a layer of the plain batter over the set layer and steam again until it sets. Keep layering green and plain alternately until both batters are used up.
- Let the cake cool completely, then chill it in the fridge for at least 3 hours to firm up.
- Cut into squares or diamonds before serving.
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More recipes: Thai recipes · Asian desserts · All Asian recipes