Khanom Chan

1. 1

   Prepare pandan juice

   Cut cleaned pandan leaves into half-inch pieces. Blend ½ cup chopped pandan leaves with ¼ cup water in a blender until a smooth paste forms. Strain the mixture through a fine mesh strainer or cheesecloth to extract approximately ¼ cup of bright green pandan juice. Set aside.

2. 2

   Make coconut sugar mixture

   In a medium saucepan, combine 2 cans of coconut milk, 2 cups palm sugar (or granulated sugar), 1 teaspoon kosher salt, and 1 drop jasmine essence. Heat over low heat, stirring constantly, until the sugar is completely dissolved. Do not let it boil. Remove from heat and let cool slightly.

3. 3

   Prepare base batter

   In a large mixing bowl, combine the flour mixture (1½ cups tapioca flour, ½ cup rice flour, ½ cup arrowroot starch, and ½ teaspoon salt). Gradually pour in the warm coconut-sugar mixture while whisking continuously to prevent lumps. Mix until you achieve a smooth, lump-free batter with the consistency of thin pancake batter.

4. 4

   Divide and color the batter

   Divide the batter into two equal portions in separate bowls. Leave one portion plain (white/coconut layer). To the other portion, add the ¼ cup pandan juice along with 2 tablespoons tapioca flour and 1 tablespoon rice flour to compensate for the added liquid. Mix well until smooth and evenly colored bright green.

5. 5

   Prepare steamer and pan

   Fill a large steamer pot with water and bring to a rolling boil. Lightly oil a 4x4 inch or 8x8 inch square pan (depending on desired thickness). Place the empty pan in the steamer basket to preheat for 2-3 minutes.

6. 6

   Steam first layer (pandan)

   Stir the pandan batter well (it may have settled). Pour approximately ½ cup (or 4 tablespoons for smaller pan) of the pandan batter into the preheated pan, spreading it evenly to cover the bottom. Cover the steamer with the lid wrapped in a clean kitchen towel to prevent water droplets from falling onto the dessert. Steam for 5-10 minutes until the layer is set and no liquid remains on the surface.

7. 7

   Add alternating layers

   Wipe the inside of the steamer lid dry with a towel. Stir the plain coconut batter and pour the same amount (½ cup or 4 tablespoons) evenly over the first pandan layer. Steam for 5-10 minutes until set. Continue alternating between pandan and coconut layers, remembering to stir each batter before pouring and wiping the lid between layers. Aim for a minimum of 9 layers total, with pandan on both the bottom and top for tradition and visual appeal.

8. 8

   Steam final layer

   Once you've poured the final (9th or higher) pandan layer, steam for 10-15 minutes to ensure it's fully set and cooked through. The dessert should feel firm to the touch.

9. 9

   Cool completely

   Remove the pan from the steamer and let the khanom chan cool to room temperature, which takes approximately 2-3 hours. Do not rush this step, as the layers need to fully set. For best results and cleaner cuts, refrigerate for at least 1 hour or until completely chilled.

10. 10

    Cut and serve

    Run a knife around the edges of the pan to loosen the dessert. Dip a sharp knife in hot water, wipe dry, and cut the khanom chan into diamond or square shapes. Clean and dip the knife in hot water between each cut for the cleanest edges. Serve at room temperature or chilled.

• •Always stir each batter well before pouring as the flour tends to settle at the bottom.
• •Wipe the steamer lid between each layer to prevent water droplets from falling onto the dessert and creating unwanted marks.
• •Wrap the steamer lid in a clean kitchen towel to absorb condensation.
• •The bouncy, soft texture of khanom chan is best enjoyed the day it's made, though it can be stored in the refrigerator for several days.
• •Dipping your knife in hot water before cutting prevents the sticky dessert from clinging to the blade.
• •Don't rush the cooling process - the layers need time to fully set and develop their characteristic chewy texture.
• •If you can't find fresh pandan leaves, use pandan extract or paste, adjusting the amount to achieve the desired green color.
• •Use full-fat coconut milk for the richest flavor and best texture.
• •Palm sugar provides more authentic flavor than white sugar, but either works well.
• •Each layer should be thin and even - about ¼ inch thick when steamed.
• •Keep the steamer water at a consistent rolling boil throughout the entire process.
• •The number of layers should traditionally be odd (9, 11, 13, etc.) for symbolic significance.

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  kanom-buang

Khanom Chan has its origins in the Sukhothai Period (1238-1438 CE), when Thailand's foreign trade with China and India flourished, bringing cultural exchanges that enriched Thai cuisine. The dessert's development reflects the sophisticated court culture of ancient Siam, where elaborate multi-layered sweets demonstrated culinary skill and refinement. The word 'chan' (layer) in Thai is a homophone for 'chan' meaning 'to step forward' or 'progress,' imbuing this dessert with symbolic meaning. Traditionally, khanom chan must have a minimum of nine layers, as the Thai word for nine ('kao') sounds similar to words meaning 'to advance' or 'to progress,' making it an auspicious number. This symbolism has made khanom chan a staple at important life events, weddings, housewarming ceremonies, and religious offerings, where it represents wishes for prosperity, advancement, and happiness. The dessert's popularity spread from the royal courts to become beloved throughout Thailand, with each region developing subtle variations while maintaining the core technique of patient, layer-by-layer steaming.

Authentic khanom chan requires patience and precision - each layer must be fully steamed before adding the next, and the traditional version always includes an odd number of layers (nine being the most common and auspicious). The use of pandan leaves for the green layers is essential to authentic flavor, as is full-fat coconut milk. Palm sugar is preferred over white sugar for its complex, caramel-like sweetness that complements the coconut. The texture should be soft, bouncy, and slightly chewy with a jelly-like quality - achieved through the specific ratio of tapioca flour to rice flour. In Thailand, khanom chan is typically prepared in specialized square or rectangular molds and cut into diamond shapes for serving. The dessert should not be overly sweet, with the natural flavors of coconut and pandan taking center stage. Traditional preparation involves wrapping the steamer lid in cloth to prevent water droplets from marring the surface of each delicate layer. While modern variations exist with different flavors and colors, the classic green and white layered version remains the most authentic and culturally significant, especially for ceremonial occasions.