Khanom Chan is a classic Thai steamed layer cake known for its beautiful pastel colors, delicate floral aroma, and soft, slightly chewy texture. Its name means “layered dessert,” and it is often made with nine layers, as the number nine is considered lucky in Thai culture. The dessert is flavored with pandan for its signature fragrance and is a popular treat during special occasions and festivals in Thailand.
Preparation Time
1 hour 15 minutes (including steaming time)
Serving Size
Serves 6–8
Ingredients
For the Batter:
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1 cup tapioca flour
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½ cup rice flour
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¼ cup mung bean starch (or cornstarch)
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1 ½ cups coconut milk
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1 cup sugar
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1 cup water
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½ teaspoon salt
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1 teaspoon pandan extract (or blend pandan leaves with water and strain)
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Food coloring of choice (traditionally green from pandan, white from coconut, and pink from food coloring)
Detailed Recipe
Step 1: Prepare the Steamer
Fill a large steamer with water and bring it to a boil. Place a round cake pan or heatproof dish inside to preheat.
Step 2: Make the Batter
In a mixing bowl, combine tapioca flour, rice flour, and mung bean starch. In a small saucepan, heat coconut milk, sugar, water, and salt over low heat until the sugar dissolves completely. Remove from heat and let cool slightly. Gradually pour the coconut mixture into the flour mixture, whisking until smooth.
Step 3: Divide and Color
Divide the batter into two or three portions. Leave one portion white, mix pandan extract into the second for a natural green, and add pink food coloring to the third if desired.
Step 4: Steam the Layers
Pour a thin layer of one color batter (about ⅓ cup) into the preheated pan. Steam for 5–7 minutes until set. Pour the second color layer on top and steam again for 5–7 minutes. Continue alternating layers until all the batter is used, ensuring each layer is firm before adding the next.
Step 5: Final Steam
After the last layer is poured, steam for an additional 15–20 minutes to make sure the cake is fully cooked.
Step 6: Cool and Cut
Remove the pan from the steamer and let the cake cool completely. Brush a little coconut oil on a knife, then cut the cake into diamond or square shapes before serving.
