Thai Layered Dessert Recipe: Khanom Chan (ขนมชั้น)| Thai Recipes

“In Thai, the word “Khanom” (Thai: ขนม) means dessert and “Chan” (Thai: ชั้น) means layer”
Warattaya Smith of @loveslittlekitchen puts together khanom chan, an ancient Thai dessert that is fragrant, subtly sweet and a smooth yet sticky texture. Recipe up on the blog today!
Full recipe here
www.lionbrand.com.au/blog/thai...

[@HunniRoze]

Ingredients Coconut Cream 900g Coconut Milk 900g Tapioca Flour 480g Arrowroot Flour 150g Rice Flour 30g Sugar 920g Salt 1tsp Pandan Juice 100g (or you can use pandan essence) I made the Pandan Juice by blending 100g water with chopped pandan leaves and straining. As seen in added video. You can also use food colouring as I did with the pink. I made a large amount with this recipe but you can halve each ingredient if you want to start smaller. Instructions 1.Mix the flours and salt together in a bowl. Knead the flour mix while slowly adding coconut cream bit by bit for roughly 15 minutes or until a smooth doughy texture. Do not use up all the coconut cream for this as you will add the rest once you have achieved the texture. 2.Combine the coconut milk and sugar in a saucepan. Cook on medium heat just until the sugar is dissolved, avoiding bringing the liquid to the boil. Set aside until warm. 3.Strain the coconut milk, sugar syrup then pour into the flour mix bit by bit while stirring with a whisk. 4.Once ingredients is mixed pour into separate bowls in equal measure to ready for colouring. 5.Stir in the colours of your choice. 6.Ready the steamer by adding water and putting on high heat till boil (recommended: a tiered metal Chinese steamer) 7. Wipe your moulds (tray, cake pan or silicon moulds) with cooking oil to easily remove dessert later. Then leave inside the steamer for 5 minutes until hot. 8. Pour first colour into the tray not over 5mm thick (tip the steamer to allow the colour to cover the width of the tray) Steam for 5 minutes. TIP: Between each colour wipe the lid of the steamer so water does not drip onto the dessert. 9.Steam the next 4 colour layers for 5 minutes each as shown in step 8. Tip: Continue to stir colours before pouring into steamer so it remains consistent. 10. Steam layer 6 for 6 minutes, layer 7 for 7 minutes and layer 8 for 8 minutes. 11.Layer 9 the final layer to be steamed for 10 minutes. 12. Set aside to cool completely before cutting and serving. Khanom chan is best on the day it’s made, but will last a few days in the fridge (although the texture may become slightly less chewy).

[@user-nj6zg7hw4n]

can i use arrowroot flour instead starch?

[@MyFavouriteRecipes]

I had the biggest smile on my face watching this! So beautiful!

[@-_-asiah-_-4021]

I love peeling them apart💕

[@shantranmale747]

Wow....lovely cuisine u guys have....I appreciate the video....great work...I love to watch yours videos....

[@tarareed3508]

I tried this recipe last night. It was great, wonderful texture and consistency; howerever, it was super sweet! Are you sure it's not a typo? 920 grams of sugar? Can you cut the sugar by 85% to 90%. Wow! I had to throw it away, but will try again with less sugar. I had also added a drop of Jasmine essence, it made it smell better. Ingredients Coconut Cream 900g Coconut Milk 900g Tapioca Flour 480g Arrowroot Flour 150g Rice Flour 30g Sugar 920g Salt 1tsp Pandan Juice 100g (or you can use pandan essence)

[@itran888]

Hi Tara. First if you added Pandan juice, how much Pandan juice you add and is it half the batter or to the whole batter? I m confusing of the video

[@isabelberrios6970]

Me encantó la receta... Y la presentación... Saludos desde Venezuela...

[@annkeovilay3233]

Look yummy ❤

[@Khmaii93]

So awesome! Thanks for uploading!

[@LionBrandRice]

Thanks for visiting! Much appreciated!

[@ahmedmonman70]

Awesome 👏

[@nicollete1242]

All this while i thought the flower ones are some type of jelly!!

[@nicoleloves9483]

Cute!

[@HaibTshajHaib]

Beautiful! You didn’t tell the measurements of flour, coconut, and etc.

[@Nai-09]

I love Thai desserts, but it’s very time consuming to prep and make and it goes so fast once it’s done. 😂

[@itran888]

Wouldn’t the green layer be softer than pink and white layers because you have more liquid in green layer?

[@kathysuon5394]

Link to purchase molds?

[@YuzuLeanne]

Where can i get those silicone molds?

[@christinamak191]

Where did u buy those flower mold??

[@itran888]

If I divide the batter in three equal parts, do I use all 100 grams Pandan liquid for 1/3 batter? How much pink liquid for second 1/3 liquid and white liquid for last 1/3? Your video and link to recipe aren’t very clear. Can you please explain more in details. That you.

[@itran888]

For the little flower khanom chan in the video, do I have to oil the flower silicone molds before adding batter in?

[@kaow2929]

Silicone molds not need to put oil before but need waiting cooldown and then take out

[@viviannevo4717]

Hi may I ask where you got the flower silicone molds from?

[@LionBrandRice]

Charinya sells them off her website. Check them out here instagram.com/the_pantry_by_charinya/

[@amylimplatya117]

They're everywhere

[@kaow2929]

E bey

[@sayangkahpadaku]

No measurement for those ingredients???

[@LionBrandRice]

Hi! Thanks for stopping by! The full ingredient and method can be found here www.lionbrand.com.au/blog/thai-layered-dessert-recipe-khanom-chan

[@rosmawatimaymay2930]

I can't find arrowroot flour...

[@yukiyang1734]

Why is it in grams n not in cups 😥😥

[@votteyeng2727]

Your video is great 👍 if you put a look thong Thai music will be the best!

[@kimc7445]

Kakanuod ko ng Thai Lakorn napadpad ako dito. Ang hirap naman nito 😭😭😭😂

[@itran888]

How much weight is the coloring liquid?

[@itran888]

Can someone reply to my question please. Let’s say like in video, there’s more Pandan liquid than the other two colors but how much if I divide batter into three?

[@hl6615]

You didn’t put up your measurements so I cannot subscribe to your channel

[@sueleesaeteune4456]

No measurements, don’t post videos