Khanom Chan

Name: Khanom Chan
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 200 g rice flour; 200 ml coconut milk; 80 g sugar; pandan to color; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Khanom Chan, a beloved Thai layered dessert, is a staple in homes during festive occasions and family gatherings. This traditional sweet represents the meticulous art of making layer upon layer of soft, chewy delight. Rooted in the everyday kitchens of Thailand, it is crafted lovingly by hand, with each layer symbolizing prosperity and happiness for the year ahead.

This dessert delivers a smooth, subtly sweet experience with each bite, balanced by the creamy richness of coconut milk and a whisper of salt. The pandan imparts a gentle, fragrant aroma and a natural green hue, turning each layer into a delicate work of art. Serve it as a centerpiece, inviting everyone to savor its tender, inviting charm.

Ingredients

200 grice flour
200 mlcoconut milk
80 gsugar
pandanto color
1 pinchsalt

Method

Begin by preparing the pandan juice for coloring. Blend a handful of fresh pandan leaves with a little water until smooth. Strain the mixture through a fine sieve or cheesecloth to extract the vibrant green juice. Set this aside as it will be used to color the layers of the Khanom Chan.
In a large mixing bowl, combine 200 g rice flour and 80 g sugar. Gradually add 200 ml coconut milk while stirring continuously to avoid lumps. Add a pinch of salt to balance the sweetness. Stir until you have a smooth, lump-free batter.
Divide the batter into two equal portions. Add the pandan juice to one portion and mix well until you achieve a bright green color. Leave the other portion white. This will create the signature alternating layers of Khanom Chan.
Prepare a steamer by bringing water to a gentle boil. Grease a square or rectangular heatproof dish with a little oil to prevent sticking. Place the dish in the steamer to preheat for a few minutes.
Pour a thin layer of the white batter into the preheated dish, spreading it evenly. Cover the steamer and steam for about 5-7 minutes until the layer is set and slightly translucent. The surface should be firm to the touch but not sticky.
Once the first layer is set, pour a thin layer of the green pandan batter on top. Cover and steam again until set. Continue alternating layers, steaming each one until set before adding the next, until all the batter is used. Aim for at least 6-8 layers for the best texture.
After the final layer is set, remove the dish from the steamer and allow it to cool completely at room temperature. The dessert should be firm and easy to cut into squares or diamonds without sticking to the knife.
Serve Khanom Chan at room temperature. The layers should peel apart easily, and the texture should be soft and chewy. This dessert is perfect for sharing, embodying the communal spirit of Thai home cooking.