Dessert thaï en couches au pandan (Khanom Chan)
Un dessert vert émeraude à neuf couches, à la noix de coco et au pandan, cuit à la vapeur couche par couche puis coupé en losanges.
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Ingrédients
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Étapes
Make pandan juice
Blend the pandan leaves with the water until very fine, then strain through a cheesecloth or fine sieve, pressing hard to squeeze out all the juice; discard the fibrous pulp.
- 25 pandan leaves
- 200 ml water
✅ C'est prêt quand : the juice is a deep green color and measures about 150 ml
Mix the batter base
In a large bowl, whisk the rice flour, tapioca starch, arrowroot flour, sugar and salt together first; this keeps the batter smooth once liquid is added. Gradually whisk in the coconut milk until fully smooth, then pour the batter through a fine sieve to catch any lumps, and divide it evenly between two bowls (weigh or measure the same amount into each for even layers).
- 240 g rice flour
- 200 g tapioca starch
- 50 g arrowroot flour
- 320 g sugar
- 1/2 tsp salt
- 800 ml coconut milk
✅ C'est prêt quand : the batter is silky with no lumps, divided into two equal bowls
Flavor the two batters
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Set up pan and steamer
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Steam layer by layer
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Steam the final layer
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Cool, unmold and cut
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Make pandan juice
Blend the pandan leaves with the water until very fine, then strain through a cheesecloth or fine sieve, pressing hard to squeeze out all the juice; discard the fibrous pulp.
- 25 pandan leaves
- 200 ml water
✅ C'est prêt quand : the juice is a deep green color and measures about 150 ml
Mix the batter base
In a large bowl, whisk the rice flour, tapioca starch, arrowroot flour, sugar and salt together first; this keeps the batter smooth once liquid is added. Gradually whisk in the coconut milk until fully smooth, then pour the batter through a fine sieve to catch any lumps, and divide it evenly between two bowls (weigh or measure the same amount into each for even layers).
- 240 g rice flour
- 200 g tapioca starch
- 50 g arrowroot flour
- 320 g sugar
- 1/2 tsp salt
- 800 ml coconut milk
✅ C'est prêt quand : the batter is silky with no lumps, divided into two equal bowls
Flavor the two batters
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Set up pan and steamer
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Steam layer by layer
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Steam the final layer
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Cool, unmold and cut
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The Story Behind the Dish
Khanom chan belongs to a family of elaborate Thai sweets once prepared in royal kitchens, where cooks took pride in painstaking, multi-step techniques and refined presentation. Layered steamed desserts like this one showcase the skill of building thin, delicate layers one at a time, a method that spread from palace cooking into everyday Thai households and festive markets.
The number of layers carries meaning: nine is considered a lucky number in Thai culture because its pronunciation echoes the word for progress and advancement. For this reason, khanom chan with nine layers is traditionally served at housewarmings, promotions, and other occasions where good fortune is welcomed.
⭐ Why It's Famous
Its glossy jewel-green layers, soft chewy texture, and the patience required to steam each thin layer by hand make it one of the most recognizable Thai sweets, often served at ceremonies and celebrations.
💡 Fun Fact
Cooks traditionally steam exactly nine layers for luck, since the Thai word for nine sounds like the word for moving forward in life.
Thailand
13.76°N, 100.50°E
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