KHANOM-CHAN

Ingredients:

• 4 cups of water
• 3 cups of sugar
• 1 cup of coconut milk
• 1 pound of glutinous rice flour
• 2 and a half teaspoons kosher salt
• 10 minced pandan leaves or 3 tablespoons of natural pandan extract

Preparation:

1. Start by placing the pandan leaves and 2 cups of water in the blender. You are going to process on high speed until the water is a deep green color and the pandan is pulverized (approximately 2 minutes)
2. Then pour it into a container making sure to remove all the pulp
3. Add the remaining two cups of water. If using extract, simply combine with water in a saucepan
4. Also add the sugar and 2 teaspoons of salt
5. Then bring to a simmer until the sugar dissolves and remove from heat
6. You are going to divide the rice flour equally between two large bowls
7. In one of the bowls with rice flour you are going to add the remaining salt
8. And in the other bowl add the coconut milk and 2 1/4 cups of the pandan syrup. Stir until all the ingredients are mixed
9. The remaining syrup to the bowl of the flour with salt
10. Mix very well until no flour is visible and the lumps are smooth.
11. Now pour the coconut milk batter onto a baking tray and place it in a steamer. Note: you can use a wok with some ramekins to hold whatever container you're steaming in, covered tightly with foil
12. Steam until gel is almost set and skin forms, about 45 minutes
13. Then slowly add the second batter evenly throughout the pan
14. You are now going to steam until both gels set, another 1 3/4 hours.
15. Then chill in the refrigerator overnight.
16. The next day, cut into small squares or thin slices and serve.
17. Note: Keep the rest covered in a pan and refrigerated.