Khanom Chan (Thai Layered Dessert)
Khanom Chan is a traditional Thai steamed dessert known for its distinct pandan aroma and beautiful, translucent layers. This vegan version uses plant-based milks and is naturally gluten-free, offering a delightful chewy texture.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 628 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.25 cuptapioca starch
- 0.5 cuprice flour
- 0.25 cuparrowroot starch
- 1.5 cupgranulated sugar
- 2.5 cupcoconut milk, full-fat
- 1 cupwater
- 0.5 tspsalt
green layer
- 1 tsppandan extract
pink layer
- 0.25 tsppink food coloring(optional)
for greasing
- 1 tspvegetable oil
Equipment
saucepan · 8x8 inch square pan · steamer · fine-mesh sieve · large bowl · knife · whisk
The method
Step by step
- 1
Combine the tapioca starch, rice flour, and arrowroot starch in a large bowl and whisk together.
About 2 min
- 2
In a separate saucepan, combine the granulated sugar, coconut milk, water, and salt.
About 2 min
- 3
Heat the coconut milk mixture over medium heat, stirring constantly until the sugar completely dissolves. Do not boil.
About 5 min
Cook’s note: Ensure all sugar crystals are dissolved for a smooth texture.
- 4
Gradually pour the warm coconut milk mixture into the dry starch mixture, whisking continuously to prevent lumps.
About 3 min
Cook’s note: Pour slowly and whisk vigorously to create a smooth batter.
- 5
Strain the batter through a fine-mesh sieve into another bowl to remove any remaining lumps.
About 2 min
Cook’s note: This step is crucial for a perfectly smooth, translucent dessert.
- 6
Divide the batter into two equal portions. Leave one portion plain (white layer).
About 1 min
- 7
To the second portion, add the pandan extract and stir well until the color is uniform.
About 1 min
Cook’s note: For an optional third layer, divide the second portion again and add pink food coloring to one of those halves.
- 8
Lightly grease an 8x8 inch square steaming pan with vegetable oil.
About 1 min
Cook’s note: A thin layer of oil helps prevent sticking and makes removal easier.
- 9
Set up your steamer and bring the water to a rolling boil.
About 5 min
Cook’s note: Ensure you have enough water in the steamer to last the entire cooking time without refilling.
- 10
Place the greased pan in the steamer. Pour a thin layer of the plain (white) batter into the pan, approximately 1/4 inch thick.
- 11
Cover and steam for 5-7 minutes, or until the layer is set and translucent.
About 7 min
Cook’s note: The layer should not be sticky when lightly touched.
- 12
Pour a layer of the pandan (green) batter over the white layer. Cover and steam for another 5-7 minutes.
About 7 min
Cook’s note: If making a pink layer, alternate white, pink, and green batters.
- 13
Continue alternating the white and pandan batters, steaming each layer for 5-7 minutes, until all the batter is used.
About 40 min
Cook’s note: The final layer should be the pandan batter for a vibrant top.
- 14
For the final layer, steam for 10-15 minutes to ensure it is fully cooked through.
About 15 min
- 15
Carefully remove the pan from the steamer and let it cool completely at room temperature for at least 2 hours.
About 2 hr
Cook’s note: Do not attempt to cut while warm, as it will be too soft and sticky.
- 16
Once completely cool, cut the Khanom Chan into diamond shapes or squares using a greased knife or plastic scraper.
About 5 min
Cook’s note: Greasing your knife helps prevent the dessert from sticking and ensures clean cuts.
Per serving
Nutrition
- Calories
- 627.6kcal
- Protein
- 3.1g
- Carbs
- 103.6g
- Fat
- 28g
- Fibre
- 2.8g
- Sugar
- 63.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khanom Chan in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
This dessert is best enjoyed at room temperature or slightly chilled; reheating is not recommended.
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