Khanom Chan (ขนมชั้น) is a traditional Thai dessert known for its soft texture and striking layered shape. The word “Khanom” means sweet or dessert, while “Chan” refers to layers.
This is a dessert from ancient Thai cuisine, influenced by preparation techniques and ingredients introduced by Chinese traders to the region. It is commonly seen at festivals and ceremonies due to its auspicious meaning. Its exact origin is not clearly documented, but it is a sweet that has been prepared and enjoyed for generations in Thailand.
Traditionally, Khanom Chan comes in two colours: green and white. The green colour is obtained from pandan essence, a leaf that imparts an aromatic flavour, while the white comes from the base mixture. In modern versions, natural or artificial colourings can be used to create different shades and flavours, such as pink, purple and yellow.
Once cooled, Khanom Chan is cut into small squares or diamonds. The layered colors stand out when cut, making the dessert visually appealing. It is usually served on decorative trays or individual plates at festive events, religious ceremonies, weddings, and festivals such as Thai New Year (Songkran). Its colorful appearance and multiple layers symbolize growth, progress, and good fortune.
Sometimes it is served with tea or coffee, which complement its sweetness. On special occasions, it may be accompanied by fresh fruit or decorated with edible flowers.
It can be eaten with your hands or using chopsticks. It is common to enjoy it layer by layer to appreciate the texture and delicate flavor that each layer offers. Some also choose to eat it all together to experience the combination of flavors.
How to make Khanom Chan at home
Ingredients:
- For the base:
- 200 g rice flour
- 50 g tapioca flour
- 300 g of sugar
- 800 ml coconut milk
- ½ teaspoon salt
- 1 teaspoon pandan essence (or 4-5 pandan leaves, crushed and strained to obtain the juice) (optional)
- Green food coloring (if not using pandan essence)
Utensils:
- Square mold or steam tray
- Steamer
- Spatula or spoon for smoothing
- Sharp knife for cutting
- Prepare the Mixture:
- Base Mix: In a large bowl, combine the rice flour and tapioca flour.
- Add Liquids: Add the coconut milk and mix well until smooth.
- Sweeten: Add the sugar and salt. Stir until the sugar is completely dissolved.
- Split Mix: Divide the mixture into two equal parts. One part will remain white, and the other will have pandan essence (or green food coloring) added to create the green layer.
- The Steamer:
- Fill the base of the steamer with water and heat until boiling. Lightly grease the mold or tray so that the layers do not stick.
- Cooking the Layers:
- First layer: Pour a thin layer of the white mixture into the mould. Steam for about 5 minutes or until firm.
- Second layer: Once the first layer is firm, pour a thin layer of the green mixture on top. Steam for another 5 minutes.
- Repeat: Repeat this process, alternating white and green layers until you have used all the mixture. Typically, the dessert should have 7 to 9 layers.
- Cool and Cut:
- Cool: Once all the layers are cooked, remove the mold from the steamer and let it cool to room temperature.
- Demolding: Once completely cooled, use a knife to gently separate the edges of the mold. Invert the mold onto a flat surface and tap lightly to release the dessert.
- Cut: Using a sharp knife, cut the Khanom Chan into squares or diamonds.
Presentation:
- Provision: Place the Khanom Chan squares on a decorative plate.
- Accompaniment: Serve alone or with tea or coffee.
- Comer: It can be eaten with your hands, breaking apart each layer, or whole to experience the combination of flavors.
Tips:
- Homogeneity of Layers: Make sure each layer is fully cooked before adding the next to get an even result.
- Color Alternatives: You can use different food coloring to layer other colors and customize the dessert.
- Flavor Variations: add vanilla extract or rose essence instead of pandan to change the flavor.
Source: https://reporteasia.com/cultura/cocina-asiatica/2024/07/07/khanom-chan-el-arte-del-dulce-tailandes-en-capas/
