Khanom Chan (Thai Steamed Layer Cake)

8 steps. Take it one step at a time.

1. 01

   Combine coconut milk and sugar

   In a saucepan, combine coconut milk and sugar. Heat over medium-low heat just until the sugar dissolves. Do not let it boil. Stir in the salt and jasmine extract if using. Remove from heat and let cool to room temperature.

2. 02

   Whisk together the tapioca starch, rice flour, and arrowroot starch

   In a large bowl, whisk together the tapioca starch, rice flour, and arrowroot starch. Gradually pour in the cooled coconut milk mixture, whisking constantly until the batter is smooth and no lumps remain. Strain the mixture through a fine-mesh sieve.

3. 03

   Divide the batter

   Divide the batter into two equal portions. To the first portion, stir in the pandan juice (this will be the green batter). To the second portion, stir in 60ml of water (this will be the white batter).

4. 04

   Prepare a steamer

   Prepare a steamer and bring water to a rolling boil. Grease an 8-inch square heatproof pan with a little oil and place it in the steamer for 5 minutes to preheat.

   5 min
5. 05

   Pour about 1/2 cup of the green batter

   Pour about 1/2 cup of the green batter into the hot pan, ensuring it covers the bottom evenly. Cover and steam for 5-7 minutes until the layer is translucent and set.

   7 min
6. 06

   Pour 1/2 cup of the white batter directly

   Pour 1/2 cup of the white batter directly over the first layer. Cover and steam for another 5-7 minutes. Repeat this process, alternating colors, until you have 9 layers.

   45 min
7. 07

   Steam the final layer

   Steam the final layer for 10-12 minutes to ensure the entire cake is fully cooked. Remove the pan from the steamer and let it cool completely at room temperature for at least 3 hours.

   3 hr 12 min
8. 08

   Once completely cool, use a greased knife

   Once completely cool, use a greased knife to cut into small squares or rectangles. Serve at room temperature.