Khanom Chan: Thai Steamed Pandan and Coconut Layer Squares
Inspired by techniques from Serious Eats.
Chewy, gently sweet squares of glutinous rice flour steamed in alternating pandan-green and coconut-white layers, then chilled until sliceable.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Extract the pandan. Blend the pandan pieces with 300 ml water until finely shredded, then pour through the sieve and press hard on the pulp. You should have about 300 ml of bright green juice; the leaves give both the colour and the vanilla-like scent.
- 2
Mix the green batter. Whisk the pandan juice with 100 ml water, 150 g sugar and the salt until the sugar has dissolved. Add 175 g rice flour and whisk until there are no lumps.
- 3
Mix the white batter. In the second bowl combine the coconut milk, 160 ml water, 150 g sugar and its salt, whisking until dissolved, then whisk in the remaining 175 g rice flour until silky.
- 4
Prepare the steamer. Oil the tin and bring the steamer water to a steady boil. Wrap the lid in the tea towel so condensation cannot drip onto the surface, and warm the tin inside for 2 min so the first layer sets evenly.
- 5
Build the stripes. Ladle in about 130 ml white batter, tilt the tin to level it and steam for 8-10 min, until it changes from opaque to translucent and feels set. Pour on about 130 ml green batter and steam another 8-10 min. Carry on alternating, giving each batter a stir first because the flour settles, until you have 6-8 layers; top up the steamer with boiling water when needed.
- 6
Steam the top layer. Give the final layer a longer 15-20 min so the whole block is firm and glossy right through.
- 7
Chill overnight. Let it cool completely, then refrigerate overnight, or at least 6 h. Glutinous rice starch firms as it cools, which is what lets you slice it cleanly.
- 8
Cut into squares. Loosen the edges with a knife, turn the block out and cut 16 squares with an oiled knife to stop it sticking.
Storage
Keep covered at cool room temperature for up to 1 day, or in the fridge for up to 3 days. If it hardens in the fridge, steam the squares for 2-3 min to soften.
Equipment
- blender
- fine sieve
- 2 medium bowls
- whisk
- 20 cm square tin
- large steamer (or wok with rack and lid)
- clean tea towel
- ladle
- oiled knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 185 kcal |
| Protein | 1.6 g |
| Carbohydrate | 36.7 g |
| of which sugars | 18.7 g |
| of which free sugars | 18.7 g |
| Fat | 3.8 g |
| of which saturates | 3 g |
| Fibre | 0.5 g |
| Salt | 0.19 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
