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Khanom Chan (ขนมชั้น): Thai Coconut Layer Cake
More recipes: Thai recipes · Asian desserts · All Asian recipes
1 Stdtotal
10servings
220kcal
ThaiCuisine
Khanom Chan (ขนมชั้น): Thai Coconut Layer Cake
Laura Chen
10
15 Minuten
45 Minuten
220
Thai
Dessert
Khanom Chan is a traditional Thai dessert known for its many layers and soft, jelly-like texture. You make it from coconut milk, tapioca starch and sugar, often flavored with pandan, which turns it bright green. You steam each layer separately, which gives the cake its striped look and tender bite.
Ingredients
- 400 ml (1 2/3 cups) coconut milk
- 200 ml water
- 200 g sugar
- 150 g tapioca starch
- 2 tsp pandan extract or fresh pandan juice
- 1/4 tsp salt
Instructions
- In a saucepan, heat the water, sugar and salt over medium heat until the sugar has fully dissolved.
- In a separate bowl, whisk the coconut milk and tapioca starch well so no lumps form.
- Pour the coconut mixture into the pan with the sugar syrup and stir well.
- Keep stirring until the mixture thickens slightly. Divide it in half: stir the pandan extract into one half and leave the other half plain.
- Set a lightly oiled square pan in a steamer. Pour in about a quarter of the pandan batter, cover and steam over medium heat for about 3-5 minutes, until the layer sets.
- Carefully pour a layer of the plain batter over the set layer and steam again until firm. Keep alternating green and plain layers until both batters are used up.
- Let the cake cool completely, then refrigerate it 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