Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 cup sugar
- 1/4 tsp salt
- 2 cups coconut milk
- 1/2 cup pandan juice (made by blending pandan leaves with water and straining)
- 1/4 cup vegetable oil
- 1/2 cup grated coconut
- 1/4 cup water
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 8-inch square baking pan
- Blender or food processor (for making pandan juice)
Step-by-step instructions:
1. In a mixing bowl, whisk together rice flour, tapioca flour, sugar, and salt.
2. Gradually add coconut milk and pandan juice to the dry ingredients, whisking until smooth.
3. Add vegetable oil and whisk until well combined.
4. In a separate bowl, mix grated coconut with water.
5. Grease an 8-inch square baking pan with oil and pour in the batter.
6. Steam the batter over high heat for 15-20 minutes or until set.
7. Remove the pan from the steamer and spread the coconut mixture on top of the pancake.
8. Return the pan to the steamer and steam for another 5-10 minutes.
9. Remove from the steamer and let cool.
10. Cut into small squares and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Steamer: High heat
Serving size:
Makes 16 small squares
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Sodium: 50mg
Sugar: 10g
Substitutions for ingredients:
- Rice flour can be substituted with glutinous rice flour for a chewier texture.
- Tapioca flour can be substituted with cornstarch.
- Pandan juice can be substituted with pandan extract or green food coloring.
Variations:
- Add a layer of mung bean paste or sweetened condensed milk on top of the coconut mixture.
- Use different flavors of juice or extract, such as strawberry or mango, to make different colored layers.
Tips and tricks:
- Make sure the batter is well mixed and smooth to prevent lumps.
- Use freshly grated coconut for the best flavor.
- If the coconut mixture is too dry, add more water.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the pancakes for a few minutes to reheat.
Presentation ideas:
Arrange the squares on a platter and sprinkle with toasted sesame seeds.
Garnishes:
Fresh pandan leaves or mint leaves.
Pairings:
Thai iced tea or coffee.
Suggested side dishes:
Fresh fruit, such as mango or pineapple.
Troubleshooting advice:
- If the pancakes are too dry, add more coconut milk.
- If the coconut mixture is too wet, drain off excess liquid before spreading on top of the pancake.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Kanom Chan is a traditional Thai dessert that is often served at special occasions, such as weddings and religious ceremonies.
Flavor profiles:
Sweet, coconutty, and slightly floral from the pandan.
Serving suggestions:
Serve as a sweet snack or dessert.
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Region: Thai