A traditional Thai festive sweet, khanom chan is steamed layer by layer, alternating white and pandan-green batter, following a custom that sees the number nine as auspicious. Steaming each layer individually takes fine patience and timing. Once cooled and sliced, each layer stands out clearly.
Whisk the rice flour, tapioca starch, coconut milk, sugar and salt until smooth; split the mixture in two and colour one half green with the pandan extract.
Grease a square mould, place it in a steamer pot and bring the water to a boil.
Pour thin layers alternating white and green batter, steaming each one for 8 minutes; repeat the process for a total of nine layers.
Once the cake has cooled completely, unmould it; removing it while hot causes the layers to fall apart.
Slice with a sharp, wet knife; wetting the blade before each cut stops the layers from sticking to it.
Before pouring each new layer, make sure the previous one has fully set; half-cooked layers will bleed into each other.
Use the same size ladle every time to keep the layers an even thickness; switching ladles makes the layers look uneven.
Admin DadaGastro · verified in test kitchenPandanlı özütü marketimde bulamadığım için birkaç damla yeşil gıda boyası ve az miktarda matcha ile renklendirmeye çalıştım, ama koku tamamen kayboldu ve tadı beklediğimden çok farklı oldu. Bir sonraki sefer gerçek pandan bulana kadar bekleyeceğim.
Dokuz katmanı tek tek buharda pişirmek gerçekten sabır istiyor, her katman için tam 8 dakika beklemek yerine gözümle karar vermeye çalıştım ve katmanlar eşit kalınlıkta çıkmadı. Yine de tadı harika oldu, ailem çok sevdi.
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