Appon's Thai Food Recipes

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Coconut Layer Sweets ( Kanom Chan )

coconut-layer-sweets.jpg

A steamed coconut layer rice cake eaten cold, cut into cubes. This keeps for a week or two in the frigde and can be made well ahead of time. If you can't find rose water, use vanilla.

Ingredients
100 gms Rice Flour
100 gms Cassava Starch ( Pang Taw Yai Mum )
400 gms Sugar
500 gms Rose Water
100 ml Coconut Milk
Pink Food Colouring

Preparation
1. Boil the water with the sugar and leave it to cool to make a syrup.
2. Mix the 2 flours together, add the coconut milk and syrup and mix together. It should form a runny liquid.
3. Separate the mixture into 2 parts, one part colour pink with the food colouring, the other leave white.
4. Put the steaming pan on to get it hot.
5. Into a aluminium tray pour a 1/2cm layer of the white mixture and steam it for 10-15 minutes until it is coooked.
6. Pour a layer of pink and steam that, and alternate white and pink until the tray is full.
7. Leave to cool and cut into 3cm sided cubes.

Comments (6)

geeta:

Hello Appon
I would like to try and make Coconut Layer Sweets ( Kanom Chan ) However i would like to know before i try...
1 Is Cassava flour same as tapioca flour
2. Can i use the canned coconut milk or the coconut milk powder for this recipe.

hope to get ur reply soon

thanks

[Appon]
1. Yes, you can use tapioca flour in place of cassava, but I'm not sure they are totally identical (Tapioca is made from cassava, but there are several varieties of cassava and so it may not be identical, but it's similar enough to make this recipe without problem).
2. Yes, myself I prefer canned to fresh or dried.

Jane:

Hello Appon,
The dessert looks delicious. What kind of rice flour should I use? Regular rice flour or sticky rice (sweet rice) flour? Thank you.

[Appon]
Regular rice flour.

mai yia:

HELLO APPON,
I LOVE COCONUT LAYER RICE CAKE BUT I DIDN'TKNOW TO MAKE. I HAVE ONE QUESTION WHAT'S ROSE WATER. CAN WE USED DRINKING WATER.

THANK YOU,
MAI YIA

[Appon]
Rose water is a flavouring water we use, but water can be used, or water with a few drops of flavour (vanilla essence, coconut essence etc.) is also fine.

Teda:

Dearestly Appon;
i was wondering is there anything that i can replace Cassava Starch ?? .. i have no idea where i can get it .. Do you know any place that i can find it?? plz reply A.S.A.P.
THANK YOU:)

[Appon]Although it doesn't work in every recipe, corn starch or other starch can often be used in place. The result is slightly less 'gloopy' but it's very close.

song :

do you know if you have the recipes for the flower cake. The kind where you use the flower metal and you dip it into batter and deepfry it in the oil? I don't know if it's called flower cookie or flower cake.

thank you

[Appon] I haven't made that yet, but it's an idea for a future recipe.

Sarah:

Can you explain the "steaming pan"? What is it, and what exactly do I do?

[Appon]
It's just a pan of water with a top section that has holes in it, or sometime the top section has a bamboo steamer on it:
http://www.khiewchanta.com/archives/equipment/chinese-steamer-lang-tun.html

Ontop of the metal steamer:
http://www.khiewchanta.com/archives/equipment/sticky-rice-steamer.html

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This page contains a single entry from the blog posted on October 12, 2005 11:43 AM.

The previous post in this blog was Red Prawn with Curry Sauce ( Pa Nang Gung ).

The next post in this blog is Sesame Rice Worms ( Kanom Kong Kang ).

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