How to Make Thai Khanom Chan (steamed pandan layer cake) ขนมชั้นใบเตย (千層糕)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

tapioca flour

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot powder is a healthier option with similar thickening properties.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a distinct flavor.

food coloring

🥗Healthier: natural fruit juices

💰Cheaper: none

Natural fruit juices provide color without artificial additives.

Add sugar and coconut milk to a saucepan and stir until combined.

Heat the mixture on medium heat until the sugar is dissolved, ensuring it does not boil.

Turn off the heat and let the mixture cool completely.

Chop pandan leaves roughly and blend with water, then strain to extract about half a cup of pandan water.

In a mixing bowl, combine tapioca starch and rice flour.

Once the coconut milk mixture is cool, gradually mix it into the flour mixture by hand, ensuring no pockets of flour remain.

Strain the flour mixture to ensure it's smooth and free of lumps.

Divide the mixture in half, resulting in about 6 cups total, and color one half with pandan extract and food coloring.

In an 8x8 inch tray (recommended 10x10 inch), pour 1/3 cup of the white mixture and steam for 5 minutes until set.

Add a layer of the green mixture and steam for another 5 minutes.

Repeat layering with alternating colors until reaching 8-9 layers, steaming each layer for 5 minutes, and the last layer for 7 minutes.

Let the cake cool completely for about 3 hours before removing it from the tray.

Dip a knife in hot water before cutting to ensure clean slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens