Khanom Chan

DSC01459

Ingredients:

  • 2 1/2 cups sugar
  • 2 cans coconut milk (800mL)
  • 1/2 cup water
  • 1/2 cup rice flour
  • 2 cups tapioca starch
  • 1/2 tsp jasmine extract
  • 1/2 tsp pandan extract

Method:

  1. Place sugar, coconut milk and water into a saucepan. Stir on medium heat until the sugar completely dissolves. Set aside to cool.
  2. Prepare your steamer. Place an oiled tray into your steamer so that the tray heats up.
  3. Combine rice flour and tapioca starch in a bowl.
  4. Gradually add in the cooled coconut milk mixture (approximately half a cup at a time) and mix thoroughly with a wooden spoon or by hand (I prefer using my hand as I am able to feel for lumps a lot better).
  5. Once the mixture is smooth, pour the mixture through a strainer.
  6. Stir the mixture and divide into two portions. Place jasmine extract into one portion and pandan extract into the other portion. Mix each portion well.
  7. Place a layer of jasmine mixture onto the tray in the steamer (The amount you place onto the tray will depend on your tray size, but you are aiming for a thickness of 2-3mm). Steam for 5 minutes.
  8. Place a layer of pandan mixture onto tray. Steam for 5 minutes. Repeat this process using alternating mixtures until there is no mixture left. (Remember to give each mixture a good stir before pouring it onto the tray). Steam the final top layer for 8 minutes.
  9. Allow the contents of the tray to cool.
  10. Remove from tray and cut into small portions.

Overall:

This sweet, sticky, chewy dessert is one of my all time favourites and I am thrilled to have a perfect recipe for it.

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