Layered Pandan Dessert (Khanom Chan)
A jewel-green, nine-layer steamed dessert of coconut milk and pandan-scented rice flour, each thin layer steamed one at a time until it turns softly chewy. Cut into neat diamonds, it's a cool, fragrant bite served at celebrations all over Thailand.
Servings
Ingredients
Nutrition
Per serving
Steps
Make pandan juice
Blend the 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 leaves
- 200 ml water
✅ Done when: the juice is a deep green color and measures about 150 ml
Mix the batter base
In a large bowl, whisk the rice flour, , 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
- 50 g arrowroot flour
- 320 g sugar
- 1/2 tsp salt
- 800 ml coconut milk
✅ Done when: 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 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 leaves
- 200 ml water
✅ Done when: the juice is a deep green color and measures about 150 ml
Mix the batter base
In a large bowl, whisk the rice flour, , 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
- 50 g arrowroot flour
- 320 g sugar
- 1/2 tsp salt
- 800 ml coconut milk
✅ Done when: 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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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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