Khanom Chan

Instructions

1. Prepare the pandan extract
   If using fresh pandan leaves, blend them with 100ml of water in a blender until smooth. Strain through a fine sieve or cheesecloth to extract the juice. Set aside. If using pandan extract, mix it with 100ml water.
2. Mix the dry ingredients
   In a large bowl, combine tapioca flour, rice flour, and salt. Mix well to ensure there are no lumps.
3. Prepare the coconut mixture
   In a saucepan, heat coconut milk and sugar over medium heat, stirring until the sugar dissolves completely. Do not let it boil. Remove from heat and let it cool slightly.
4. Make the batter
   Gradually add the coconut milk mixture to the flour mixture, stirring continuously to prevent lumps. Add the remaining water, pandan juice or extract, and jasmine flower water if using. Add food coloring if desired for a more vibrant green color. Stir until completely smooth.
5. Prepare the steamer
   Set up a steamer and bring the water to a rolling boil. Lightly oil an 8-inch square pan or traditional Khanom Chan mold.
6. Steam the first layer
   Pour about 3-4 tablespoons of the batter into the prepared mold to create a thin layer. Steam for 3-5 minutes until set. The layer should be firm but still slightly sticky to the touch.
7. Create multiple layers
   Continue adding layers, steaming each for 3-5 minutes before adding the next. Stir the remaining batter well before pouring each new layer as it tends to separate. Continue until all the batter is used up or desired thickness is reached (usually 9-12 layers).
8. Cool and serve
   After steaming the final layer, steam for an additional 10 minutes to ensure the dessert is fully cooked. Remove from the steamer and let it cool completely before cutting into diamond or square shapes. For best results, refrigerate for at least 2 hours before serving.