THAI DESSERT: KANOM CHAN STICKY LAYER CAKE (STEAMED CAKE)

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3 kinds of flower

1 + ¼ cup of Erobut flower



¼ Rice flower



¾ Tapioca flower (sago flower)



2 ½ cup of coconut cream







4 panang leaves



1 cup of water



Blend panang leaves and water and strain. Also use beet root or butterfly flower to make different colors.







3 cups of sugar







Mix coconut cream with 3 flowers



Add 1 cup of water



½ panang leaf water







Strain and split in half for layers



1 half: mix with panang leaf water and leave the other half white.



Get boiling instrument ready







Boil first layer for 5 minutes Au Marie Bain. Then pour green layer.



Keep layering.

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