Steamed Layer Cake (Kanom Chan)
Steamed Layer Cake (Kanom Chan)
Enjoy this deliciously unique Thai fusion dessert recipe by Phol Tantasathien.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 20 minutes
  • Yield 12 servings
  • 100 grams Tapioca Starch
  • 30 grams Rice Flour
  • 350 grams Coconut Cream
  • 175 grams Sugar
  • 100 millilitres Jasmine Water
  • 1 tablespoon Pandan Juice
  1. Early Preparation:
  2. To make jasmine water, soak jasmine with clean water into the pot with lid overnight or use jasmine extract and mix with water.
  3. To make pandan juice, cut pandan leaves into small pieces, blend with some water and strain. The more pandan leaves are used, the more intense and darker the color will be.
  1. To make the syrup, bring jasmine water and sugar to a boil in a big pot. Reduce heat and cook until thickens. You should end up with approximately 150ml of syrup. Leave it aside to cool down.
  2. Mix the tapioca starch and rice flour with some of the syrup, just enough to form the dough. Knead for about 3-5 minutes.
  3. Add a small amount of coconut cream and continue to knead. Then add the rest of the coconut cream and syrup. Stir until well mixed.
  4. Strain and divide the mixture into 2 parts. Leave the first part as it is and mix the second part with pandan juice. Stir well.
  5. Prepare the steamer. Steam the molds for a minute.
  6. Start by pouring the green batter into the molds in thin layers, put the lid on to cook for 5 minutes. Then continue and repeat the step with the white batter and cook for 5 minutes. Repeat the same process until the molds are filled up. After 5 minutes of cooking from the last layer, continue to steam for another 2 minutes.
  7. Take Kanom Chan out of the steamer and let them cool at room temperature. Take out from the molds and serve.

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