Khanom chan (Thai layered pandan and coconut cake)
A soft, chewy steamed cake built from thin green and white coconut layers. Patient work with a lovely result.
- Time1 hr 30 + chilling
- LevelHard
- Costabout £0.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the tapioca flour, rice flour, coconut milk, water, sugar and salt until the sugar has dissolved and there are no lumps. Strain into a jug. Divide equally into two bowls and stir the pandan extract into one.
- 2
Brush an 18 cm square tin with coconut oil and set it in a steamer (or a large pan with a rack and lid) over simmering water. Heat the tin for 5 minutes. Wrap the lid in a tea towel to stop drips.
- 3
Stir the white batter, then pour in about 100 ml, enough for a thin layer. Cover and steam for 5 minutes, until set and slightly translucent.
5 min - 4
Pour over the same amount of green batter, stirring first each time, and steam for 5 minutes. Keep alternating white and green, steaming each thin layer, until all the batter is used, to give about 8 to 9 layers. The last layer steams for 8 minutes.
8 min - 5
Cool in the tin for at least 3 hours until completely cold and firm. Do not try to cut it before then.
- 6
Oil a sharp knife, run it round the edge and cut into diamonds or squares. Peel the layers apart as you eat, the traditional way.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
