Khanom Chan

Step 1

Line a 8-inch square steaming pan with parchment paper, leaving some overhang for easy removal.

Step 2

Bring water to boil in a steamer pot or large pot with steaming rack.

Step 3

In a bowl, whisk together 1 can coconut milk, 0.75 cup tapioca starch, 0.5 cup sugar, and 0.25 tsp salt until smooth.

Step 4

Pour half the mixture (about 1 cup) into the prepared pan and smooth the top.

Step 5

Steam for 5 minutes until just set but still slightly soft.

Step 6

While custard steams, whisk together 0.5 cup coconut milk, 0.5 cup tapioca starch, 0.25 cup sugar, 1 tsp pandan extract, and 0.125 tsp salt in another bowl until smooth and green.

Step 7

Carefully pour pandan mixture over the steamed custard layer and steam for 5 minutes.

Step 8

Pour remaining custard mixture over the pandan layer and steam for 5 more minutes until set.

Step 9

Repeat layering: pandan (5 min), custard (5 min), pandan (5 min), custard (5 min final) until pan is full.

Step 10

Cool completely at room temperature, then refrigerate for at least 2 hours.

Step 11

Use parchment overhang to remove from pan, cut into 12 pieces, and serve chilled.