Thai · Dessert
Thai Layered Coconut Cake
A jewel-toned Thai steamed layer cake, known as khanom chan, built from alternating sheets of coconut-rice batter steamed one thin layer at a time until a dense, chewy, jelly-like stack of pale green and white emerges.
$0
20 minsPrep
45 minsCook
95 minsTotal
HardLevel
Nutrition per serving
314Calories
2.7gProtein
13.6gFat
47.4gCarbs
19.8gSugar
0.6gFiber
202mgSodium
0mgChol
11.9gSat Fat
161mgPotassium
14mgCalcium
1.1mgIron
0mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
German Pilsner
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Line an 10cm/4 inch round cake tin with a layer of banana leaf or lightly oiled parchment, and set up a steamer with enough water to steam for 35-40 minutes.
2
In a bowl, whisk the rice flour, tapioca starch and salt together, then sieve to remove lumps.
3
Warm the coconut milk gently with the sugar until the sugar dissolves, then cool to room temperature and whisk into the flour mixture until completely smooth with no lumps.
4
Divide the batter evenly into two bowls; tint one portion pale green with a few drops of food colouring, leaving the other plain white.
5
Brush the lined tin lightly with warmed coconut cream.
6
Ladle a thin layer (about 2-3 tablespoons) of the white batter into the tin and steam, covered, for 4-5 minutes until just set and no longer wet on top.
7
Ladle an equal thin layer of the green batter over the set white layer and steam for another 4-5 minutes until set.
8
Continue alternating white and green layers, steaming each for 4-5 minutes, until all the batter is used, finishing with a top layer.
9
Steam the final layer for a full 6-7 minutes to ensure it is fully cooked through, then remove the tin and let the cake cool completely in the tin, at least 30 minutes, before unmoulding.
10
Turn the cooled cake out, slice into pieces with a wet knife for clean layers, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Rice Flour
- 20g20g Tapioca Potato Starch
- 90g90g Coconut Milk
- 35g35g Sugar White
- 1g1g Food Colouring, a few drops, green (pandan-style) for alternating layers
- 1g1g Salt
- 15g15g Coconut Cream, warmed, for brushing the tin, 1
