Khanom Chan
Ingredients
- 133.3 gTapioca or Japanese pearls (fine powder)
- 33.3 gRice flour (sifted)
- 266.7 mlCoconut milk (well mixed)
- 100 gWhite sugar
- 66.7 mlMineral water
- 3.3 pcpandan leaves (chopped for extraction)
- 0.7 pinchFleur de sel
- 33.3 gArrowroot starch (sifted)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature in an airtight container for up to 2 days. Do not refrigerate, as cold makes the starch hard and brittle.
