Khanom Chan

Translucent, chewy layers that peel apart easily. The floral aroma of pandan blends with the rich creaminess of coconut milk for a firm, jelly-like texture.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 410
• Protein: 2 g
• Carbs: 71 g
• Fat: 13 g

Ingredients

• 133.3 g Tapioca or Japanese pearls ( fine powder )
• 33.3 g Rice flour ( sifted )
• 266.7 ml Coconut milk ( well mixed )
• 100 g White sugar
• 66.7 ml Mineral water
• 3.3 piece pandan leaves ( chopped for extraction )
• 0.7 pinch Fleur de sel
• 33.3 g Arrowroot starch ( sifted )

Instructions

1. Syrup and infusion

   Heat the mineral water with the white sugar and fleur de sel until completely dissolved. Blend the pandan leaves with a little water, then filter to obtain an intense green juice.

2. Base batter

   Mix the tapioca, rice flour, and arrowroot starch. Gradually whisk in the coconut milk to avoid lumps. Pour in the cooled sugar syrup and mix until the batter is smooth and coats the spoon.

3. Coloring

   Divide the batter into two containers. In one, add the pandan juice to get a bright green color. Leave the other plain for white.

4. Layered steam cooking

   Oil a square mold. Pour a thin layer of green batter (about 3mm). Steam for 5 minutes until translucent and set. Pour a white layer and repeat the process until all batter is used.

Chef's tips

• Let the cake cool completely before cutting with a lightly oiled knife to prevent sticking.
• Each layer must be fully cooked before pouring the next: it should turn from opaque to translucent.

Storage

Store at room temperature in an airtight container for up to 2 days. Do not refrigerate, as cold makes the starch hard and brittle.