🇹🇭 Thailand · Dessert
Layered Coconut Jelly (Khanom Chan)
By eatmundo · July 9, 2026
Khanom Chan, meaning "layered dessert," is a beautiful and fragrant Thai sweet renowned for its delicate, chewy texture and distinct layers. Infused with the aromatic essence of pandan and rich coconut milk, each vibrant layer offers a subtly sweet and satisfying chew that's a true delight to behold and taste.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Dry Mix: In a large mixing bowl, combine 1 cup (120g) tapioca starch, 1/2 cup (60g) rice flour, and 1/4 cup (30g) mung bean starch (or arrowroot starch). Whisk them thoroughly to ensure there are no lumps, which is crucial for a smooth batter.
- 2
Make the Coconut-Pandan Liquid: In a separate saucepan, gently heat 2 cups (480ml) coconut milk, 1.5 cups (300g) granulated sugar, and 1 cup (240ml) water with 2-3 pandan leaves (tied into a knot) until the sugar dissolves. Do not boil. Remove from heat and let cool slightly, then remove the pandan leaves.
- 3
Combine Wet and Dry Ingredients: Gradually pour the cooled coconut-pandan liquid into the dry starch mixture, whisking continuously to create a smooth, lump-free batter. Strain the batter through a fine-mesh sieve to catch any remaining lumps, ensuring a silky texture.
- 4
Divide and Color the Batter: Divide the batter into two equal portions. Leave one portion white. For the second portion, add a few drops of green pandan extract or green food coloring to achieve a vibrant green hue, stirring well. This creates the classic two-toned layers.
- 5
Prepare Steamer and First Layer: Lightly grease an 8x8 inch (20x20 cm) square pan or a round cake pan. Place the pan in a preheated steamer over boiling water. Once the pan is hot, pour in 1/2 cup (120ml) of the white batter. Steam for 5-7 minutes, or until the layer is set and translucent.
- 6
Layer the Colors: Carefully pour 1/2 cup (120ml) of the green batter over the set white layer. Steam for another 5-7 minutes. Continue alternating white and green layers, steaming each layer until set, until all batter is used. Always ensure each layer is fully cooked before adding the next.
- 7
Final Steam and Cooling: Once the last layer is added, steam the entire dessert for a final 15-20 minutes to ensure all layers are thoroughly cooked through. Remove the pan from the steamer and let it cool completely at room temperature for at least 3-4 hours, or ideally overnight, before attempting to cut.
- 8
Cut and Serve: Once fully cooled and firm, gently run a thin knife around the edges of the pan. Invert the dessert onto a cutting board. Cut into diamond or square shapes using a lightly oiled knife, which helps prevent sticking. Arrange on a platter and serve at room temperature.
Frequently Asked Questions
Why did my Khanom Chan layers not stick together?+
Layers often separate if the previous layer wasn't fully set before the next was poured, or if the steamed surface wasn't slightly sticky. Ensure each layer is cooked until translucent and firm enough to hold the next.
Can I use different colors or flavors?+
Absolutely! You can divide the batter into more portions and use natural colorings like butterfly pea flower for blue, ube extract for purple, or cocoa powder for brown, to create a variety of stunning patterns and flavors.
How do I get those distinct, chewy layers?+
The combination of tapioca starch, rice flour, and mung bean starch is crucial for the unique texture. Steaming each layer separately and allowing it to set before adding the next also contributes to the distinct layers.
How long can Khanom Chan be stored?+
Stored in an airtight container at room temperature, Khanom Chan can last for 1-2 days. If refrigerated, it might become a bit harder, but it will keep for up to 4-5 days; simply bring it to room temperature before serving for optimal texture.
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