STEAMED STICKY LAYERED THAI CAKE (KANOM CHAN)
June 9th 2014 Ingredients:
1 1/4 Cup Arrowroot flour
1/4 Cup Rice flour
3/4 Cup Tapioca flour (Sago Flour)
1 Cup Water
2 1/2 Cup Coconut cream
4 Pandanus leaves, roughly cut (Substitute by beet root or Butterfly flower for color)
1 Cup Water (to create green water)
3 Cup White sugar
1/2 Cup Coloured water
• In a blender put pandanus leaves and 1 cup of water and blend until
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