This Thai sweet has a texture which is slightly chewy and soft, with a very sweet favour containing a hint of jasmine and pandan. It is really fun to make, and you can play around using different colours and shapes to get a sweet which not only tastes great, but is pleasing to the eye too.
The ingredients should be easy to get hold of is you are in Europe or the US, and although there are quite a few steps to the cooking process, each step is very simple. The length of time it will take to make this dessert will depend on how deep the moulds you are using are, and how many different layers and colours you are using. We are sure you will have lots of fun making (and eating!) this delicious Thai dessert!
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50g potato flour 35g rice flour 70g arrow root flour 200g sugar 2 drops jasmine extract 2 drops pandan extract 1 can of coconut milk 2 drops of each food colouring
Special Cooking Equipment Used
steamer mixing bowl moulds
Step 1: Add 1 can of coconut milk to a saucepan, along with 200g of sugar, and heat and stir on a high heat until the sugar has completely dissolved in the coconut milk.
Step 2: Now get 2 jugs and add 2 drops of jasmine essence to 1 of the jugs, and 2 drops of panda essence to the other. Pour half of the coconut sauce we just made into one of the jugs, and the other half of the coconut sauce into the other jug. Give both jugs a good stir.
Step 3: Now grab 2 bowls, and add 35g of arrow root flour, 25g of potato flour and 17.5g of rice flour to each bowl. Slowly pour the jug containing the jasmine essence coconut sauce into one of the bowls, whilst continually stirring. Keep stirring until the mixture is as lump free as possible. Then pour the mixture through a strainer to remove and lumps of flour. Repeat this process with the other bowl of flour and the pandan essence coconut sauce.
Step 4: Now get 4 small bowls and add a couple of drops of food colouring to each bowl. We used 4 colours hence we needed 4 bowls. You can pick more or less colours if you wish. Now pour one quarter of the jasmine essence coconut mixture that we made into each bowl. If you would like to have some non coloured layers in your dessert, use slightly less than one quarter to leave some of the un-dyed mixture left over for use later. Give each of the bowls a good stir to make sure the food colour is completely mixed with the coconut mixture.
Step 5: Now place whichever moulds you are using into a steamer for about 5 minutes just to heat them up. Once they have heated up, choose the first coloured layer you want to use, and pour one of the coconut mixtures into the mould, to form a layer about 3mm in thickness or so (depending on how deep your moulds are of course). Make sure you give the coconut mixture a good stir before pouring on. If you wish you can alternate layers of the khanom chan between pandan essence and jasmine essence mixtures we prepared earlier, or you can use only one type in each mould. Steam for 5 minutes.
Step 6: After 5 minutes of steaming, the first layer should have solidified slightly, so you can now pour on another 3mm thick layer using a different colour and essence. Make sure you give the coconut mixture a good stir before pouring on. Once you have added the second layer, steam for 5 minutes once again. Repeat this process for as many layers as you want. We used 5 layers for the big heart shaped mould so we followed this process 5 times, steaming for 5 minutes after applying each layer.
Step 7: Once all of your layers have cooked, carefully remove from the steamer and allow to cool for a few minutes. Then cut around the edge of the mould with a knife, and place onto a plate to serve. Clean the mould and repeat the process until all of your mixture has been used up, and enjoy your well earned sweet snack! Have fun with it and use as many different size and shape moulds as you can!
We hope you enjoyed this fun and tasty dessert recipe. If you give it a try we would love to see what creations you came up with stop by our Facebook page and show off your hard work!
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