Thai 30 min

Thai Pandan Coconut Cake (Khanom Chan)

Name: Thai Pandan Coconut Cake (Khanom Chan)
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 cups rice flour; 1/2 cup tapioca starch; 2 cups coconut milk; 1.5 cups sugar; 1/2 cup water; 4 pandan leaves, blended with 1/2 cup water and strained (or 1 teaspoon pandan extract); 1 teaspoon vanilla extract; 1/2 teaspoon salt

veganvegetariandairy-freegluten-free

Ingredientsfor 2

320

Cal

Protein

66g

Carbs

Fat

12 cups rice flour
21/2 cup tapioca starch
32 cups coconut milk
41.5 cups sugar
51/2 cup water
64 pandan leaves, blended with 1/2 cup water and strained (or 1 teaspoon pandan extract)
71 teaspoon vanilla extract
81/2 teaspoon salt

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Instructions

1
Mix rice flour, tapioca starch, salt, and 1 cup coconut milk until smooth. Divide batter into two portions equally. Add pandan extract to one portion (green layer). Leave the other plain (white layer).
2
Mix sugar and remaining 1 cup coconut milk and 1/2 cup water in a saucepan. Heat until sugar dissolves. Cool to warm, then divide between the two batters, mixing well.
3
Steam a greased 8x8-inch pan for 3 minutes to warm it. Pour in one layer of batter (about 1 cup) and steam for 5 minutes until just set. Add the second color on top and steam 5 more minutes. Continue alternating layers until all batter is used.
4
Steam the final layer 10 minutes until set and no longer sticky when touched. Cool completely at room temperature — at least 1 hour. Do not refrigerate before slicing.
5
Once cool, slice into diamond shapes with a sharp, lightly oiled knife. The distinct green and white layers should be visible in cross-section. The texture is simultaneously chewy from the rice flour and creamy from the coconut.