Khanom Chan (Thai Layered Dessert)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the tapioca starch, rice flour, and arrowroot starch in a large bowl and whisk together.

   Ongeveer 2 min

2. 2

   In a separate saucepan, combine the granulated sugar, coconut milk, water, and salt.

   Ongeveer 2 min

3. 3

   Heat the coconut milk mixture over medium heat, stirring constantly until the sugar completely dissolves. Do not boil.

   Ongeveer 5 min

   Tip van de kok: Ensure all sugar crystals are dissolved for a smooth texture.

4. 4

   Gradually pour the warm coconut milk mixture into the dry starch mixture, whisking continuously to prevent lumps.

   Ongeveer 3 min

   Tip van de kok: Pour slowly and whisk vigorously to create a smooth batter.

5. 5

   Strain the batter through a fine-mesh sieve into another bowl to remove any remaining lumps.

   Ongeveer 2 min

   Tip van de kok: This step is crucial for a perfectly smooth, translucent dessert.

6. 6

   Divide the batter into two equal portions. Leave one portion plain (white layer).

   Ongeveer 1 min

7. 7

   To the second portion, add the pandan extract and stir well until the color is uniform.

   Ongeveer 1 min

   Tip van de kok: For an optional third layer, divide the second portion again and add pink food coloring to one of those halves.

8. 8

   Lightly grease an 8x8 inch square steaming pan with vegetable oil.

   Ongeveer 1 min

   Tip van de kok: A thin layer of oil helps prevent sticking and makes removal easier.

9. 9

   Set up your steamer and bring the water to a rolling boil.

   Ongeveer 5 min

   Tip van de kok: Ensure you have enough water in the steamer to last the entire cooking time without refilling.

10. 10

    Place the greased pan in the steamer. Pour a thin layer of the plain (white) batter into the pan, approximately 1/4 inch thick.

11. 11

    Cover and steam for 5-7 minutes, or until the layer is set and translucent.

    Ongeveer 7 min

    Tip van de kok: The layer should not be sticky when lightly touched.

12. 12

    Pour a layer of the pandan (green) batter over the white layer. Cover and steam for another 5-7 minutes.

    Ongeveer 7 min

    Tip van de kok: If making a pink layer, alternate white, pink, and green batters.

13. 13

    Continue alternating the white and pandan batters, steaming each layer for 5-7 minutes, until all the batter is used.

    Ongeveer 40 min

    Tip van de kok: The final layer should be the pandan batter for a vibrant top.

14. 14

    For the final layer, steam for 10-15 minutes to ensure it is fully cooked through.

    Ongeveer 15 min

15. 15

    Carefully remove the pan from the steamer and let it cool completely at room temperature for at least 2 hours.

    Ongeveer 2 uur

    Tip van de kok: Do not attempt to cut while warm, as it will be too soft and sticky.

16. 16

    Once completely cool, cut the Khanom Chan into diamond shapes or squares using a greased knife or plastic scraper.

    Ongeveer 5 min

    Tip van de kok: Greasing your knife helps prevent the dessert from sticking and ensures clean cuts.