Khanom Chan, a vibrant and delicate steamed pandan layer cake, is a beloved Thai dessert renowned for its stunning visual appeal and subtly sweet flavor. This traditional treat features layers of soft, spongy cake infused with the fragrant aroma of pandan leaves, creating a captivating culinary experience. The vibrant green hue, achieved through the natural coloring of pandan, is visually striking, making Khanom Chan a centerpiece at any gathering or celebration. Its delicate texture and refreshing taste offer a delightful contrast to richer desserts. The preparation may seem intricate, but with a little patience, anyone can achieve this beautiful result.
This recipe simplifies the process of making Khanom Chan, guiding you through each step with clear instructions and helpful tips. From preparing the batter to achieving perfectly even layers, we'll break down the process to make creating this exquisite Thai dessert accessible to even novice bakers. Ready to embark on this delicious journey? Let's get started with the step-by-step guide below!
Tools Needed
- Sauce pan
- Steamer
- Mixing bowl
- 8x8 inch or 10x10 inch tray
- Strainer
Ingredients
- Rice flour
- Tapioca starch/Arrowroot starch
- Sugar
- Coconut milk
- Pandan leaves (or extract)
- Jasmine extract
- Water
- Food coloring (optional)
Step-by-Step Instructions
Step 1. Prepare the Batter and Coconut Milk Mixture
- In a saucepan, combine sugar and coconut milk. Stir until well combined. Heat over medium heat, stirring until sugar dissolves. Do not boil. Remove from heat and let cool completely.
- Roughly chop fresh pandan leaves, blend with water, and strain. You'll need about ½ cup of pandan water. Alternatively, use pandan extract.
- In a mixing bowl, combine tapioca starch, arrowroot starch, and rice flour. Mix well.
- Once the coconut milk mixture is completely cool, gradually add it to the dry ingredients, mixing thoroughly with your hands until no dry pockets remain. This may take 10-15 minutes.
- Strain the batter to remove any lumps.
Step 2. Create and Layer the Batter
- Divide the batter in half. Stir one half with pandan water (or extract) and food coloring. Stir the other half with Jasmine water (or extract).
- Pour about ⅓ cup of the white batter into the hot tray. Steam for 5 minutes.
- Add a layer of the green batter and steam for 5 minutes. Repeat layering (white, green) until you have about 9-10 layers, steaming each layer for 5 minutes except the last layer (7 minutes).
Step 3. Steam the Khanom Chan
- Steam the tray for 15 minutes or until very hot.
Step 4. Cool and Serve
- Let the cake cool completely (about 3 hours).
- Dip your knife in hot water before cutting to prevent sticking.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use a 10x10 inch tray for better results.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I substitute pandan extract for fresh pandan leaves?
Yes, you can! Use about 2-3 teaspoons of pandan extract for the amount of leaves specified in the recipe. However, fresh pandan leaves provide a more vibrant color and authentic flavor.
2. How do I know when my Khanom Chan is cooked?
Insert a toothpick or skewer into the center of the cake. If it comes out clean, it's done. It should also spring back slightly when gently pressed.
With a little practice, you'll be creating stunning and delicious Khanom Chan in no time. This recipe allows you to experience the joy of making this beautiful Thai dessert, perfect for sharing with friends and family. Enjoy the fragrant pandan flavor and the satisfyingly soft texture of your homemade Khanom Chan!