ingredients ():
Khanom chan:
1 dl sweet rice flour
1 dl tapioca flour
0.75 dl sugar
2 dl canned coconut milk
0.25 dl water
0.5 tsp pandan essence
green food coloring (optional)
How to:
Add coconut milk, water and sugar to a small saucepan. Heat on low and whisk until the sugar has dissolved. (Make sure the mixture is not warm, because that will activate the tapioca flour.)
Add the flour mixture to a bowl and gradually add coconut mixture while mixing with whisk to break up any flour clumps. Divide mixture into two bowls. In one bowl, whisk pandan essence and food coloring until well combined.
Prepare a steamer pot. Wrap the lid with a clean kitchen towel and secure with a rubber band on the handle. Oil a silicone mold and place it into the steamer pot and heat for 5 minutes. (Either use a big 10x10 cm mold or do as I did and use praline molds).
Depending on the size of your mold, you’re going to want to add different amount of batter. I’m using very small mold so I made each layer about 3mm thick. Start with your green batter, add as much you want and cover with the lid and steam for 5 minutes, or until the layer is set. Than pour the same amount of the white batter on top, cover and steam for 5 minutes. Repeat the process, alternating the batters and steaming each layer for 5 minutes. After the last layer is poured, allow to steam for 10 minutes.
Remove the mold from the pot and allow to cool completely. Flip the cake onto a board and serve! :)