Khanom tako

Method

1. 1 Grind pandan leaves to extract the green juice, then filter it carefully.
2. 2 To make the bottom layer: mix pandan leaf water, tapioca starch, and sugar, stirring until clear and thick, then mix in diced water chestnuts.
3. 3 Pour the bottom layer into the banana leaf mold and let it set.
4. 4 To make the top layer: combine coconut milk, tapioca starch, and more salt to give the surface a slightly salty taste, stirring until thickened.
5. 5 Pour the white layer on top, then let it cool and refrigerate for 1 hour to allow the two layers to separate.

With an appliance

• Microwave 44 min

  Replace steps 2 and 4: separately heat each mixture at 700 W for 4 minutes, stirring every minute until thickened before pouring the layer; steps 1, 3, and 5 remain the same.