Khanom Chan

Layered cake from Thailand
Recipe from Rachel Cooks Thai


  1. 1/2 cup tapioca flour
  2. 1/4 cup rice flour
  3. 1/2 cup water
  4. 1/2 cup sugar
  5. 1/2 cup coconut milk
  6. Flavoring
  7. 1 drop jasmine essence
  8. 1/4 cup pandan juice


  1. Combine water, jasmine, sugar, and coconut milk into a saucepan. Heat over low heat until sugar dissolves

  2. Move your mixture into a bowl and add the tapioca flour and rice flour. Mix until batter is smooth

  3. Divide batter into halves. Leave one half plain. Add pandan juice to the other half. On the half with the pandan, add 2 tablespoons of tapioca flour and 1 tablespoon rice flour

  4. Insert a 4 by 4 container into a steamer. Spoon 4 tablespoons of the pandan batter into your container and let it steam for 10 to 15 minutes until no liquid can be found on the top layer

  5. Add 4 tablespoons of the plain batter onto the top of the pandan layer. Steam again until done

  6. Repeat steps 4 and 5 until you have 9 layers. The top and bottom layer should be pandan

  7. Let the container cool to room temperature and cut into a square

  8. Enjoy!

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