Khanom Chan
Layers of coconut custard and green pandan create this stunning Thai dessert with a silky texture. Steamed to perfection, it's an elegant treat that requires patience but minimal active cooking time.
- Total time
- 45 min
- Servings
- 12
- Calories
- 95
- Protein
- 1g
Ingredients
- 1 can (400ml) coconut milk
- ¾ cup tapioca starch
- ½ cup sugar
- ¼ tsp salt
- ½ cup coconut milk
- ½ cup tapioca starch
- ¼ cup sugar
- 1 tsp pandan extract
- ⅛ tsp salt
Instructions
- 1
Line a 8-inch square steaming pan with parchment paper, leaving some overhang for easy removal.
- 2
Bring water to boil in a steamer pot or large pot with steaming rack.
- 3
In a bowl, whisk together 1 can coconut milk, 0.75 cup tapioca starch, 0.5 cup sugar, and 0.25 tsp salt until smooth.
- 4
Pour half the mixture (about 1 cup) into the prepared pan and smooth the top.
- 5
Steam for 5 minutes until just set but still slightly soft.
- 6
While custard steams, whisk together 0.5 cup coconut milk, 0.5 cup tapioca starch, 0.25 cup sugar, 1 tsp pandan extract, and 0.125 tsp salt in another bowl until smooth and green.
- 7
Carefully pour pandan mixture over the steamed custard layer and steam for 5 minutes.
- 8
Pour remaining custard mixture over the pandan layer and steam for 5 more minutes until set.
- 9
Repeat layering: pandan (5 min), custard (5 min), pandan (5 min), custard (5 min final) until pan is full.
- 10
Cool completely at room temperature, then refrigerate for at least 2 hours.
- 11
Use parchment overhang to remove from pan, cut into 12 pieces, and serve chilled.
Tools you’ll need
- 8-inch square steaming pan
- steamer pot with rack or large pot with bamboo steamer
- parchment paper
- whisk
- 2 mixing bowls
- knife for cutting
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