THAI PANDAN STEAMED LAYER CAKE (KHANOM CHAN) RECIPE
Discover one of Thailand’s most beloved and beautiful desserts, the Thai Pandan Steamed Layer Cake, known as Khanom Chan. The name ‘Chan’ literally means ‘layer’, referring to its nine traditional layers which are thought to bring good luck. This recipe, made wonderfully simple with Erawan brand pre-mixed flour, creates a chewy, fragrant, and sweet treat with the beautiful aroma of coconut and pandan. It’s a fantastic introduction to the world of traditional Thai sweets.
Ingredients (for one 8×8 inch cake)
- 1 pack (500g) ERAWAN KANOM CHANT FLOUR
- 2 cans (800ml) Full-Fat Coconut Milk
- 300g (approx. 1.5 cups) Caster Sugar
- A few drops of Pandan Extract (or 1 tsp Pandan Paste)
- Green food colouring (optional, for a more vibrant pandan layer)
Method
- Make the Batter: In a large mixing bowl, combine the Erawan Kanom Chant Flour and the caster sugar. Gradually pour in the coconut milk, whisking continuously to prevent lumps from forming. Continue to whisk until the batter is completely smooth. For an extra silky texture, strain the batter through a fine-mesh sieve into another bowl.
- Flavour and Colour the Layers: Divide the smooth batter equally between two separate bowls.
- Bowl 1 (Coconut Layer): Leave this batter as it is (white).
- Bowl 2 (Pandan Layer): Add the pandan extract and a drop or two of green food colouring (if using) to this bowl. Stir until the colour is uniform.
- Prepare the Steamer: Fill a large steamer pot with water and bring it to a rolling boil over a high heat. Lightly grease an 8×8 inch (20×20 cm) square metal tin or heatproof dish with a little vegetable oil.
- Steam the Layers:
- Place the greased tin into the steamer for a minute to heat it up.
- Carefully pour a thin layer (about 1/2 cup or 125ml) of the pandan (green) batter into the hot tin. Cover the steamer and steam for 4-5 minutes, or until the layer is set and no longer liquid.
- Carefully open the steamer lid, allowing the steam to escape away from you. Pour a thin layer of the coconut (white) batter directly on top of the cooked green layer. Cover and steam again for 4-5 minutes.
- Continue this process, alternating between the green and white batters, until all the batter has been used up.
- For the final layer, steam for a slightly longer time, around 8-10 minutes, to ensure the whole cake is cooked through.
- Cool Down Completely (Very Important!): Remove the tin from the steamer and let the Khanom Chan cool down completely at room temperature. This will take several hours. Please do not be tempted to cut it while it is still warm, as it will be sticky and you won’t get clean layers.
- Cut and Serve: Once completely cool, you can run a plastic knife or oiled spatula around the edges of the tin to loosen the cake. Carefully turn it out onto a chopping board. Use an oiled knife or a plastic cake scraper to cut the cake into squares or diamond shapes. The layers should peel apart easily.
Note
- The Cooling Process: We can’t stress this enough – allowing the cake to cool completely is the key to a perfect texture and clean, defined layers. Patience is essential!
- A Lucky Dessert: Traditionally, Khanom Chan is made with nine layers, as the number nine is considered very lucky in Thai culture.
- A Convenient Mix: Using the ERAWAN KANOM CHANT FLOUR makes this traditional dessert much more accessible, as it has the perfect ratio of different starches needed for that signature chewy texture.
- Cutting Tip: An oiled knife is the secret to getting beautiful, clean slices without the cake sticking to the blade.
