Beautiful Layered Pandan and Coconut Milk Jelly Dessert

Prepare the pandan extract: Wash pandan leaves, cut into small pieces, and blend with 100 ml of the water until smooth. Strain the mixture through a fine-mesh sieve, pressing firmly to extract as much liquid as possible. Discard the pulp.

In a large bowl, whisk together the tapioca flour, rice flour, mung bean starch, sugar, and salt. Gradually add the coconut milk and the remaining 100 ml of water, stirring until the batter is smooth and lump-free.

Divide the batter into two equal portions. Mix the pandan extract into one portion to create the green batter. Leave the other portion plain for the white batter.

Lightly oil an 8x8 inch (20x20 cm) square steaming tray or a round cake pan. Heat a steamer with water until boiling.

Pour approximately 60-70 ml (about 1/4 cup) of the white batter into the prepared tray. Steam for 5-7 minutes, or until the layer is set and translucent.

Carefully pour an equal amount of the green pandan batter over the white layer. Steam for another 5-7 minutes until set.

Continue layering white and green batters alternately, steaming each layer until set, until all batter is used. For the final layer, use the white batter and steam for 10-15 minutes to ensure it is fully cooked.

Remove the tray from the steamer and let the Khanom Chan cool completely at room temperature for at least 2-3 hours before slicing. This is crucial for clean cuts. Once cooled, slice into diamond or square shapes and serve.