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.
Ingredients
- 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
Instructions
- Squeeze pandanus leaves water by the blender and strain through muslin.
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Mix well coconut milk, sugar, and pandanus leaf water. Heat to boiling. Set aside.
- Grease the mold with a little drop of coconut milk.
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Mix the 2 flours add the coconut milk and knead the mixture. Add all the rest of the ingredients.
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Separate the mixture into 2 portions, add the pandanus scented water and green color into one portion, leave the other white.
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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.
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Repeat the steps to fill the mold. Finish with the green mixture.
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Leave the cooked dessert to completely cool for 3 to 4 hours before removing from the mold.
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Serve and enjoy.
Nutrition
- Sugar: 250g
- :
- Calcium: 48mg
- Calories: 2213kcal
- Carbohydrates: 277g
- Fat: 130g
- Fiber: 8g
- Iron: 9mg
- Potassium: 1228mg
- Protein: 14g
- Saturated Fat: 115g
- Sodium: 18mg
- Vitamin A: 31IU
- Vitamin C: 11mg
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