(dessert from Thailand)
Ingredients:
rice flour — 0.25 cups
tapioca flour — 0.5 cups
sugar — 0.5 cups
coconut milk — 0.5 cups
water — 0.5 cups
jasmine tea or jasmine water — 0.5 cups
pandan juice (can be replaced with berry juice — strawberries, blueberries) — 0.25 cups
Preparation:
To obtain pandan juice, cut the washed pandan leaves into small pieces. Mix half a cup of leaves with 1/4 cup of water in a blender and grind until you get a paste. Strain it through a strainer.
Mix water, jasmine water, sugar and coconut milk in a saucepan. Heat over low heat until the sugar is completely dissolved. Transfer to a bowl and add the tapioca flour and rice flour. Mix well until the dough is completely smooth.
Divide the dough into two halves. Set one aside, and add pandan juice (or berry juice) to the other. Add 2 tablespoons of tapioca flour and 1 tablespoon of rice flour.
Place the container in a pot of boiling water. Put a layer of dough (4 tablespoons) with banana or berry juice on the bottom of the container and steam for 10-15 minutes. Add the same layer of regular dough on top, keep steaming. Alternate the layers until you get 9 layers (the bottom and top should be with pandan or berry juice).
Remove the container and leave to cool to room temperature, then cover the dessert with plastic wrap and refrigerate for 8-10 hours. Carefully transfer the pie to a plate or cutting board and cut into squares.
Khanom Chan is ready. In an airtight container, it can be stored in the refrigerator for a week.
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