Ingredients with Measurements:
- 1 cup rice flour
- 1 cup tapioca flour
- 1 cup coconut milk
- 1 cup taro puree
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp pandan extract
- 1/2 cup water
- 1/2 cup shredded coconut
Special Equipment Needed:
- Steamer
- 9-inch square baking pan
- Mixing bowls
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt. Mix well.
2. Add coconut milk, taro puree, pandan extract, and water. Whisk until smooth.
3. Grease the baking pan with oil and pour the batter into the pan.
4. Steam the cake for 20-25 minutes or until cooked through.
5. Remove the cake from the steamer and let it cool.
6. Once cooled, cut the cake into small diamond shapes.
7. In a pan, toast the shredded coconut until golden brown.
8. Sprinkle the toasted coconut over the cake.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
This recipe makes 16 servings.
Nutritional information:
Calories per serving: 180
Total Fat: 5g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 90mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 16g
Protein: 1g
Substitutions for ingredients:
- Taro puree can be substituted with sweet potato puree or pumpkin puree.
- Pandan extract can be substituted with vanilla extract.
Variations:
- Add food coloring to the batter to create different colors.
- Top the cake with sliced fruit or whipped cream.
Tips and Tricks:
- Make sure the batter is smooth before pouring it into the pan.
- Use a toothpick to test if the cake is cooked through.
- Toast the shredded coconut over low heat to prevent burning.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Steam the cake for a few minutes to reheat it.
Presentation Ideas:
Arrange the diamond-shaped cake pieces on a platter and sprinkle with toasted coconut.
Garnishes:
Toasted coconut
Pairings:
Thai iced tea or coffee
Suggested Side Dishes:
Fresh fruit or sticky rice
Troubleshooting Advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too wet, add more rice flour to the batter.
Food Safety Advice:
Make sure to cook the cake thoroughly to prevent foodborne illness.
Food History:
Kanom Chan is a traditional Thai dessert that is made with rice flour and coconut milk. Taro is a popular ingredient in Thai desserts and adds a unique flavor to this cake.
Flavor Profiles:
Sweet, creamy, and slightly nutty
Serving Suggestions:
Serve the cake as a dessert or snack.
Related Categories
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Region: Thai