Khanom chan

A Thai layered cake in colourful bands, made from rice flour and coconut milk, traditionally steamed. Its texture is soft and springy, and its pink, green or white stripes make it very festive, especially during celebrations.

1 h
8 servings
Medium
Budget-friendly
🇹🇭 Thailand

Made it? Rate this recipe

Save to favorites Add to my shopping list

Instructions

Mix both flours, the sugar, the baking powder and the salt in a large bowl.
Gradually add the coconut milk and water while whisking to obtain a smooth, fluid batter.
Divide the batter between three bowls and colour it: one green with pandan, one pink, and one left white.
Line a round or square mould with oiled baking paper and place it in the steamer.
Pour in a thin layer of white batter and steam for 5 minutes, then add the green layer, and so on.
Steam each layer for 5 to 6 minutes before adding the next, until the batter is used up, then let it cool completely before cutting.