Khanom chan (layered pandan-coconut jelly cake)

A traditional Thai cake whose nine layers symbolise prosperity: springy, jelly-like, pandan and coconut layers alternating. Made for celebrations and weddings.

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Method

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1. Blend the chopped pandan leaves with 100 ml water, and squeeze through a sieve for green pandan juice.
2. Warm the sugar with the coconut milk and salt until it dissolves, then cool slightly.
3. Mix the tapioca starch, rice flour and arrowroot, then gradually pour in the lukewarm coconut milk, mixing smooth. Divide the batter into two equal parts: mix the pandan juice into one, leave the other white (add 100 ml water to this).
4. Place an oiled, 18×18 cm tin in a steamer, and heat for 5 minutes. ⏱ Timer: 5 min
5. Pour in a thin (about 5 mm) layer of green batter, and steam for 5 minutes, until translucent. Pour in a layer of white, and steam that for 5 minutes too. Continue alternating this way until the batter is used up; the last layer should be green, steam that one for 15 minutes. ⏱ Timer: 5 min
6. Cool completely (at least 2 hours), then cut into diamonds with an oiled knife. The layers can also be peeled apart individually. ⏱ Timer: 2 h

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Only add the next layer once the previous one is fully translucent, or they'll run together.
• It sticks while warm; cut only once completely cold.

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• Chè chuối (banana coconut dessert with tapioca)

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