Khanom chan

What to get ready

• Tapioca starch 11.3 oz
• Rice flour 2.8 oz
• Coconut milk 3 cups
• Sugar 8.5 oz
• Pandan leaves 12 leaves
• Salt 0.1 oz

Method

1. 1 Mix tapioca starch, rice flour, coconut milk, and sugar until smooth, then strain through a sieve.
2. 2 Divide the flour into two parts; mix one part with pandan leaf water to give it a green color.
3. 3 Heat the mold in a steamer, then pour in the first thin layer of batter and steam for 5 minutes.
4. 4 Pour another layer of color on top of the first layer, steam for another 5 minutes, and repeat until all layers are cooked.
5. 5 Steam the last layer for an additional 10 minutes, let it cool completely, and then cut it with an oiled knife.

With an appliance

• Pressure cooker 1 hr 10 min

  Replace steps 3–5: steam each layer of cake at low pressure for 3 minutes, except for the last layer which needs 6 minutes, then quickly release the pressure; steps 1–2 and the cooling process remain unchanged.