Kanom chan dog an chan (layered sweet colored with butterfly pea petals)

    2 hours 20 mins

    This is a beautiful variation on the green pandan kanom chan This one uses fresh butterfly pea flower petals. Try to find fresh petals in the market.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 6 

    • 1 3/4 cup (350g) caster sugar
    • 3/4 cup (180ml) water
    • 1 drop jasmine flower extract
    • 1/2 cup (60g) rice flour
    • 1 3/4 cup (160g) tapioca flour
    • 2 3/4 cup (700ml) coconut milk
    • 1 cup fresh butterfly pea flower petals
    • 2 tablespoons vegetable oil

    Prep:20min  ›  Cook:1hr  ›  Extra time:1hr soaking  ›  Ready in:2hr20min 

    1. Boil the sugar and water until about 1 1/4 cup syrup remains. Add the jasmine extract to the syrup.
    2. Mix the rice flour and tapioca flour together. Alternate adding the syrup and coconut milk to the flour mixture until it is mixed well. Divide the batter into two portions.
    3. Place the flower petals into one half of the coconut milk mixture and smash with a back of a spoon. Let sit for 1 hour, stirring occasionally, until the mixture becomes dyed blue.
    4. Oil a 25 cm x 25 cm pan or a couple straight sided loaf pans with the vegetable oil and place into a steamer and heat for 3 minutes. Remove the pan and pour a 1/2 cup (125ml) layer of the white batter into the pan. Place into the steamer and steam for 5 minutes.
    5. Remove the pan and pour in a 1/2 cup (125ml) of the blue batter. Place into the steamer and steam for 5 minutes. Continue alternating and steaming until the batter is all used up. The final steaming should take 10 minutes.
    6. Cool the pan completely and cut the dessert into squares and serve.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)