Khanom Chan
Thai layered custard cake with steamed alternating green and yellow layers in a coconut-tapioca base. A traditional sweet treat that's surprisingly simple to make at home with just a few pantry staples.
- Total time
- 45 min
- Servings
- 8
- Calories
- 185
- Protein
- 1g
Ingredients
- 1.5 cup coconut milk, full-fat
- ¾ cup tapioca starch
- ¾ cup sugar
- ¼ teaspoon salt
- ½ teaspoon pandan extract or green food coloring
- ¼ teaspoon turmeric powder or yellow food coloring
Instructions
- 1
Fill a large pot with water until it reaches 2 inches up the sides, then set a bamboo steamer rack or small ceramic plate on top so it sits above the water without touching it.
- 2
Bring the water to a rolling boil over high heat; you should see steam rising steadily from the pot.
- 3
In a medium bowl, whisk together 0.75 cup tapioca starch, 0.75 cup sugar, and 0.25 teaspoon salt until no lumps remain.
- 4
Pour in 1.5 cups coconut milk and whisk vigorously until the mixture is smooth and uniform, with no dry streaks or lumps visible.
- 5
Divide the batter evenly into two bowls, adding 0.5 teaspoon pandan extract (or green coloring) to one bowl and 0.25 teaspoon turmeric (or yellow coloring) to the other; stir each until the color is uniform throughout.
- 6
Pour a thin layer of the green batter (about 0.5 inch thick) into a greased 8-inch round cake pan or pie dish placed on the steamer rack.
- 7
Cover the pot with a lid and steam over high heat until the green layer is set and no longer jiggles when you gently shake the pan, about 5 minutes.
- 8
Carefully remove the lid (steam is very hot), then pour a thin layer of the yellow batter on top of the green layer and cover again.
- 9
Steam the yellow layer until set and firm to a light touch, about 5 minutes.
- 10
Repeat alternating green and yellow layers, steaming each new layer for 5 minutes, until all batter is used; you should end with a yellow layer on top.
- 11
Remove the pan from the steamer and let it cool at room temperature for 15 minutes, then refrigerate for at least 30 minutes until fully chilled and the layers are firm.
- 12
Run a thin knife around the inside edge of the pan to loosen the cake, then invert it onto a cutting board or plate to turn it out.
- 13
Cut the cake into small diamond or square pieces using a sharp knife dipped in warm water (wipe the blade after each cut for clean edges).
Tools you’ll need
- large pot with lid
- bamboo steamer rack or small ceramic plate
- 8-inch round cake pan or pie dish (greased)
- medium mixing bowl
- whisk
- two smaller bowls
- sharp knife for cutting
- cutting board or serving plate
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