Khanom Chun (Layered Dessert) Recipe

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Fraser Cruz Published: March 4, 2021
Khanom Chun (Layered Dessert) Recipe


How to Make Khanom Chun (Layered Dessert)

Sweet and sticky, khanom chun is an ancient Thai dessert that has layers of steamed pandan-flavored jelly made of tapioca flour and grated coconut.

Prep: 10 mins
Cool: 4 hrs
Cook: 10 mins
Total: 4 hrs 20 mins
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  • 2.1 tsp tapioca flour, (5½ g)
  • .6 tsp flour, (1½ g)
  • 52.9 oz fresh coconut meat, (1½ kg) grated, to make 9 cups coconut milk
  • 70.4 oz castor sugar, (1 kg) plus ⅕ tsp
  • 20 pandanus leaves


  1. Squeeze pandanus leaves water by the blender and strain through muslin.
  2. Mix well coconut milk, sugar, and pandanus leaf water. Heat to boiling. Set aside.

  3. Grease the mold with a little drop of coconut milk.
  4. Mix the 2 flours add the coconut milk and knead the mixture. Add all the rest of the ingredients.

  5. Separate the mixture into 2 portions, add the pandanus scented water and green color into one portion, leave the other white.

  6. Grease the mold with the coconut milk, then heat the mold in the steamer. Drop some of the white mixture and steam for 5 to 10 minutes.

  7. Repeat the steps to fill the mold. Finish with the green mixture.

  8. Leave the cooked dessert to completely cool for 3 to 4 hours before removing from the mold.

  9. Serve and enjoy.

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