Kanom Chan


1 ½ cup mung bean starch (paang tao)

½ cup rice flour

3 cups paang mun (similar to corn starch)

4 ½ cups thick coconut milk2

½ cups thin coconut milk

4 ½ cups white sugar

¼ cups pandan extract


Cook sugar in thin coconut milk over medium heat until sugar dissolved set aside to cool.
Mix all 3 types of flour together.

Knead flour with thick coconut milk by adding coconut milk in a small quantity at a time, then added the dissolved sugar in thin coconut milk.

Divide the mixture into two equal parts then add pandan extract to one part of mixture.
Heat pan in steamer until hot then add flour mixture (about ¼ inch) cook the first layer until done, about 5 to 7 minutes.

Continue the same process for the rest of the mixture. Cool and cut into small pieces.

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