Ingredients with Measurements:
- 2 cups glutinous rice
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1/4 cup rice flour
- 1/4 cup tapioca flour
- 1/2 cup water
- Pandan leaves (optional)
Special equipment needed:
- Steamer
- Banana leaves (optional)
Step-by-step instructions:
1. Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 2 hours or overnight.
2. Drain the rice and transfer it to a steaming basket lined with a cheesecloth or a thin kitchen towel. Add pandan leaves (if using) on top of the rice.
3. Steam the rice over high heat for 20-25 minutes or until cooked. Remove from heat and set aside.
4. In a saucepan, combine coconut milk, sugar, and salt. Cook over medium heat until the sugar dissolves. Remove from heat and let it cool.
5. In a separate bowl, mix rice flour, tapioca flour, and water until smooth. Add the mixture to the cooled coconut milk and stir well.
6. Cook the coconut milk mixture over low heat, stirring constantly until it thickens and becomes translucent.
7. Add the cooked glutinous rice to the coconut milk mixture and stir until well combined.
8. Line a baking dish with banana leaves (if using) and pour the mixture into the dish. Smooth the surface with a spatula.
9. Steam the pudding over high heat for 15-20 minutes or until set. Remove from heat and let it cool.
10. Cut the pudding into small squares or rectangles and serve.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 1 hour
Temperature:
- Steaming temperature: high heat
Serving size:
- Makes 12-16 servings
Nutritional information:
- Calories per serving: 200
- Fat: 8g
- Carbohydrates: 30g
- Protein: 2g
Substitutions for ingredients:
- Pandan leaves can be substituted with vanilla extract or omitted.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add food coloring to the coconut milk mixture to create different colors.
- Top the pudding with toasted sesame seeds or shredded coconut.
Tips and tricks:
- Soaking the rice overnight will result in a softer texture.
- Use a cheesecloth or a thin kitchen towel to prevent the rice from sticking to the steaming basket.
- Stir the coconut milk mixture constantly to prevent it from burning.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the pudding over high heat for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the pudding on a platter lined with banana leaves.
- Garnish with fresh fruit or edible flowers.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Thai iced tea
Troubleshooting advice:
- If the pudding is too dry, add more coconut milk.
- If the pudding is too wet, add more rice flour.
Food safety advice:
- Make sure to cook the pudding thoroughly to prevent foodborne illness.
Food history:
- Kanom Chan is a traditional Thai dessert that originated in the Ayutthaya period (1351-1767).
Flavor profiles:
- Sweet, creamy, and slightly chewy.
Serving suggestions:
- Serve as a dessert or a snack.
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Region: Thai