Thai Pandan Khanom Chan Layered Jelly

Thai Pandan Khanom Chan is a soft, chewy, and fragrant layered jelly made from coconut milk, pandan juice, and rice & tapioca flour. Its glossy green and white layers make it a beautiful, fun-to-eat dessert for any occasion.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 squares

Course: Dessert

Cuisine: Thai-inspired street food

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients:

¾ cup tapioca flour
¼ cup rice flour
2 tablespoons mung bean flour optional
1 cup sugar
¼ teaspoon salt

Wet Ingredients:

1 ½ cups coconut milk unsweetened
1 cup pandan juice blend fresh pandan leaves with water, then strain

Method

Prepare the Steamer: Fill a steamer with water and bring to a gentle simmer. Lightly grease an 8-inch round or square pan.
Mix Dry Ingredients: In a bowl, combine tapioca flour, rice flour, mung bean flour, sugar, and salt.
Add Coconut Milk: Gradually pour in the coconut milk, stirring constantly to avoid lumps. The batter should be smooth and slightly thick.
Divide and Color: Split the batter into two bowls. Keep one plain for the white layer. Add pandan juice to the second bowl for the green layer.
First Layer: Pour ½ cup of the white batter into the pan. Steam for 5–6 minutes until firm and glossy.
Layer Alternately: Pour ½ cup of green batter on top and steam for 5–6 minutes. Repeat alternating layers until all batter is used, finishing with a green layer.
Cool: Let the jelly cool completely for about 1 hour.
Cut and Serve: Use a lightly oiled sharp knife to cut into squares or diamonds. Serve at room temperature.

Notes

Steam each layer fully before adding the next to keep layers distinct.
Fresh pandan leaves give the best flavor, but pandan extract can be used in small amounts.
Store leftovers in the fridge for up to 3 days, let them come to room temperature before serving.
Optional: use natural color variations like taro or sweet potato for fun layers.