Thai · Dessert
Thai Steamed Three-Color Pandan Layer Cake
A traditional Thai steamed layer cake (khanom chan-adjacent) built from a coconut-rice batter divided into three bands - plain white, pandan green and cocoa brown - each steamed in succession so they set into distinct, softly chewy strata. The texture sits between a pudding and a sponge: dense, glossy and faintly springy from the rice and tapioca starches, with a rich coconut backbone and a gentle sweetness that lets each layer's flavour come through on its own.
$1
15 minsPrep
16 minsCook
51 minsTotal
MediumLevel
Nutrition per serving
390Calories
3.2gProtein
17.1gFat
59.9gCarbs
30.3gSugar
1.3gFiber
205mgSodium
0mgChol
14.9gSat Fat
221mgPotassium
18mgCalcium
1.5mgIron
0mcgVitamin B12
1.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Lightly oil a small 10cm/4 inch round cake tin that fits inside your steamer basket, and bring the steamer water to a rolling boil.
2
In a bowl, whisk the rice flour, tapioca starch and cornstarch together, then whisk in the sugar and salt until no lumps remain.
3
Add the coconut milk, coconut cream and water gradually, whisking after each addition until you have a smooth, thin, lump-free batter.
4
Divide the batter evenly into three bowls. Leave one portion plain (white), stir the green food colouring into the second, and whisk the cocoa powder into the third until fully dissolved.
5
Pour the white layer into the oiled tin and steam uncovered over rapidly boiling water for 4-5 minutes until just set and no longer liquid on top.
6
Pour the green layer over the set white layer and steam for another 4-5 minutes until set.
7
Pour the brown cocoa layer over the green layer and steam for a final 6-7 minutes until the top is set and a skewer comes out clean.
8
Remove the tin from the steamer and let the cake cool completely in the tin at room temperature so the layers firm up and release cleanly.
9
Run a knife around the edge, turn the cake out, and slice into wedges or fingers to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Rice Flour, sifted
- 18g18g Tapioca Potato Starch, sifted
- 8g8g Cornstarch, sifted
- 55g55g Sugar White
- 95g95g Coconut Milk
- 30g30g Coconut Cream
- 15g15g Water
- 1g1g Salt
- 1g1g Food Colouring, green, pandan-flavoured if available, mixed into one portion of batter
- 4g4g Cocoa Powder, whisked into one portion of batter for the brown layer
