Delicious Kanom Chan: A Layered Thai Dessert
Welcome to the world of Thai cuisine! Today, we are going to explore the delicious and colorful dessert known as Kanom Chan, a popular traditional dish loved by many. This layered dessert has a beautiful presentation and a unique texture, making it a delightful treat for all occasions.
Kanom Chan is made primarily from rice flour and coconut milk, giving it a rich flavor that perfectly embodies the essence of Thai cooking. Historically, this dessert is often served during special occasions and festivals, symbolizing prosperity and happiness. Its mesmerizing layers draw attention, making it not only a tasty delight but also a feast for the eyes!
What makes Kanom Chan so appealing is its sweet taste, chewy texture, and the fun of eating a beautifully layered dessert. Plus, it’s a great way to enjoy the sweet flavors of Thailand in your home kitchen!
Ingredients
| Ingredient | Quantity |
| Rice Flour | 200 grams |
| Brown Sugar | 100 grams |
| Coconut Milk | 400 ml |
| Water | 200 ml |
| Salt | 1/4 teaspoon |
| Pandan Leaves (or Pandan Essence) | 2-3 leaves (or 1 teaspoon of essence) |
| Food Coloring (optional) | Various colors |
Step-by-Step Instructions
- Prepare the Pandan Juice: If using fresh pandan leaves, blend them with a little water and strain the mixture to get a green pandan juice. This will give your dessert a lovely color and aroma.
- Mix Dry Ingredients: In a bowl, combine rice flour and salt. Mix well to ensure even distribution.
- Make Coconut Mixture: In a separate pot, heat coconut milk, water, and brown sugar until the sugar dissolves. Do not boil. Divide this mixture into two separate bowls.
- Add Color: To one bowl, add the green pandan juice. You can also add food coloring to the other bowl if you want to create more layers.
- Prepare the Steamer: While you mix, bring water in a steamer to a boil. Place a tray or a pan inside the steamer to hold the dessert layers.
- First Layer: Pour the pandan mixture into the pan and steam for about 10-15 minutes until set.
- Layering: Once the first layer is cooked, carefully pour the non-pandan mixture over it. Steam this layer for another 10-15 minutes.
- Repeat: Continue layering and steaming until all mixtures are used up. Finish with the non-pandan layer on top.
- Cool and Serve: Once done, let it cool slightly before cutting into squares. Enjoy your delicious Kanom Chan!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 150 | 7% |
| Protein | 2 grams | 4% |
| Carbohydrates | 30 grams | 10% |
| Fats | 4 grams | 6% |
| Sugars | 14 grams | 15% |
| Fiber | 1 gram | 4% |
Tips and Tricks
- Experiment with Flavors: Try adding other flavors like mango or coconut to create your own unique version of Kanom Chan.
- Get Creative with Colors: Use different natural food colors to make vibrant layers that are visually appealing.
- Steaming Tips: Make sure your layers are fully cooked before adding the next one to prevent them from mixing.
- Common Mistakes: Avoid overcrowding the steamer; steam in batches if necessary for even cooking.
FAQs
What is Kanom Chan made from?
Kanom Chan is primarily made from rice flour, coconut milk, and brown sugar, which combine to create a sweet and chewy dessert.
Can I use regular flour instead of rice flour?
It’s best to use rice flour since it gives the dessert its unique texture. Regular flour will not work the same way.
How long does Kanom Chan last?
When stored in an airtight container in the refrigerator, Kanom Chan can last for about 3-4 days.
Can I make Kanom Chan without pandan leaves?
Yes! If you don’t have pandan leaves, you can use pandan extract or simply skip it and use food coloring for decoration.
Is Kanom Chan gluten-free?
Yes, as long as you use gluten-free rice flour, Kanom Chan is naturally a gluten-free dessert.
What can I serve with Kanom Chan?
Kanom Chan is often enjoyed on its own, but it can also be served with fresh fruit or a drizzle of honey for added sweetness.
Can I freeze Kanom Chan?
Freezing is not recommended as it can change the texture, but you can keep it in the refrigerator to enjoy it chilled.
Why is my Kanom Chan too sticky?
Too much coconut milk or not enough cooking time may cause stickiness. Make sure to measure accurately and steam until fully cooked.
Can I add more sugar to the recipe?
Absolutely! You can adjust the amount of brown sugar to suit your taste preferences.
How do I know when each layer is cooked?
The layers should be firm and slightly bouncy when touched. You can check with a toothpick; it should come out clean.
Can I use other types of milk?
While coconut milk is traditional, you can experiment with almond milk or soy milk for different flavors, but it may change the overall taste and texture.
What is the best way to cut the Kanom Chan?
Use a sharp knife or a pizza cutter to slice it once it has cooled, ensuring clean edges for each layer.
Now that you have the recipe for Kanom Chan, gather your ingredients and start cooking! Enjoy this delightful taste of Thai culture right in your own kitchen!
