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Thai Coconut Pandan Cake (Kanom Chan)
85% authentic · Thai
A traditional Thai dessert, Kanom Chan is a chewy, jelly-like steamed cake with a distinct pandan and coconut flavor. It's known for its beautiful layered appearance and unique texture.
Ingredients
- Tapioca starch1 cup
- Rice flour1/2 cup
- Cornstarch1/4 cup
- Salt1/4 teaspoon
- Coconut milk, full fat2 cups
- Water1 cup
- Granulated sugar1 1/2 cups
- Pandan extract2 tablespoons
- Optional: Food coloring (green)a few drops
Steps
- 1
Grease a 8x8 inch square baking pan.
- 2
In a bowl, whisk together tapioca starch, rice flour, cornstarch, and salt.
- 3
In a saucepan, combine coconut milk, water, and sugar. Heat over medium heat, stirring until sugar is dissolved. Do not boil.
- 4
Gradually whisk the hot liquid into the dry ingredients until smooth. Divide the batter into two equal portions.
- 5
To one portion, add pandan extract and green food coloring (if using). Stir well. This is the pandan layer batter.
- 6
The other portion is the coconut layer batter. You can add a little more coconut milk if you want it more opaque.
- 7
Prepare a steamer by bringing water to a boil. Steam the pan for 5 minutes to preheat it.
- 8
Pour about 1/4 cup of the coconut batter into the hot pan and steam for 5-7 minutes until set. The layer should be translucent and firm.
- 9
Gently pour about 1/4 cup of the pandan batter over the set coconut layer. Steam for another 5-7 minutes until set.
- 10
Continue layering, alternating between coconut and pandan batters, steaming each layer until set. Finish with a pandan layer.
- 11
Once all layers are steamed, cover the pan tightly with foil and steam for an additional 15-20 minutes to ensure the cake is fully cooked and chewy.
- 12
Remove from steamer and let cool completely at room temperature, then chill in the refrigerator for at least 2 hours before cutting into diamond shapes.
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