Khanom Chan (Layered Coconut Dessert)
Why this recipe works
- Distinct layered structure: Steaming each layer separately creates the clean striped appearance that defines khanom chan.
- Tender, chewy texture: Coconut milk adds richness while tapioca starch gives the dessert its characteristic soft bounce.
- Easy to slice after chilling: A short chill firms the layers enough for neat portions without losing their tender texture.
Get the most out of this recipe
Timing notes
- Cool before chilling: Let the dessert lose its warmth at room temperature before refrigerating so condensation does not soften the surface.
- Chill for clean cuts: Chilling helps the starches set fully, making the layers easier to slice without smearing.
- Serve chilled or slightly softened: Serve straight from the fridge for a firmer bite, or let it stand briefly at room temperature for a softer texture.
Ingredient notes
- Fresh pandan gives the best aroma: Fresh pandan leaves provide the gentle grassy fragrance and pale green colour associated with this dessert.
- Tapioca controls the chew: Tapioca starch gives khanom chan its bounce, while rice flour keeps the texture from becoming too elastic.
- Strain the batter: Passing the batter through a sieve removes small lumps and helps each layer steam evenly.
Texture tips
- Keep the steam steady: A steady simmer sets the layers gently and helps prevent bubbles or a rough surface.
- Steam the final layer fully: The last layer needs a little longer so the whole dessert sets through and holds its shape.
- Watch for condensation: Wipe the steamer lid if water collects, as drips can mark the top layer and make it wet.
Authenticity notes
- Layer-by-layer steaming: The repeated steaming process is central to khanom chan, creating distinct layers rather than a single set pudding.
- Coconut and pandan profile: Coconut milk and pandan are the key flavours that give the dessert its familiar Thai character.
- Best served in small pieces: Once chilled, khanom chan is usually cut into tidy squares or diamonds to show off the layered pattern.
Equipment you'll need
Ingredients
Instructions
- Make pandan water: tie the pandan leaves into knots, then simmer with the water in a small saucepan for 8 to 10 minutes until fragrant and lightly green. Leave to cool for 5 minutes, then strain and discard the leaves. Measure out 120 ml pandan water for the batter.
- Set up a steamer over medium heat and bring the water to a steady simmer. Lightly oil a heatproof square baking dish (about 20 cm) and place it in the steamer to preheat for 2 minutes. Keep the lid on to maintain strong steam.
- In a mixing bowl, whisk together the coconut milk, granulated sugar and fine sea salt until the sugar dissolves. Add the tapioca starch and rice flour and whisk until completely smooth. Strain the batter through a sieve into a clean bowl to remove any lumps.
- Divide the batter into two bowls: keep one plain, and whisk the measured pandan water into the other. Stir each bowl well just before steaming, as the starches settle quickly. Keep both batters covered between layers to prevent a skin forming.
- Steam the first layer: pour a thin layer (about 80 to 90 ml) of the plain batter into the hot dish, cover and steam for 4 to 5 minutes until just set and slightly tacky. Gently stir the pandan batter, then pour the same amount over the set layer. Steam for 4 to 5 minutes until set.
- Continue alternating plain and pandan layers, stirring the batter before each pour, until you have used all the batter. Steam each layer 4 to 5 minutes, then steam the final layer for 8 to 10 minutes until the surface looks glossy and set. If condensation drips from the lid, briefly lift it and wipe it away to keep the top smooth.
- Remove the dish from the steamer and cool at room temperature until no longer warm. Chill for at least 30 minutes for clean slicing. Slice with a lightly oiled knife, wiping between cuts.
Recipe notes
Tips
- Stir the batter thoroughly before every layer; tapioca starch settles fast and can make later layers dense if left unstirred.
- Keep the steamer at a steady simmer rather than a rolling boil to reduce bubbles and keep the layers smooth.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the dessert is fully set and steamed through before cooling.
Substitutions
- Replace pandan leaves with vanilla extract for a different fragrance; whisk the vanilla into the plain batter and keep the layers uncoloured.
- Replace rice flour with more tapioca starch for a chewier texture, though the layers will be slightly more translucent.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Serve chilled or let stand 10 minutes at room temperature to soften slightly; avoid microwaving as it can make the texture uneven.
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Recipe overview
- Servings: 8 servings
- Yield: layered coconut dessert
- Total time: 1h 45min (35min active)
- Difficulty: Medium
- Cuisine: Thai
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