Pandan Steamed Layer Cake (Khao Pard Xun)
Experience the flavor of Southeast Asia with Pandan Steamed Layer Cake (Khao Pard Xun)—aromatic, sweet layers of pandan and coconut. Perfect for dessert lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Saucepan
- Stove
- Steamer basket
- Loaf pan
- Mixing bowl
- Whisk
- Measuring cup
- Pastry brush
- Chef's knife
- Crinkle cutter
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 4-5 pandan leaves (fresh or frozen)
- ½ cup (4oz) water
- ½ cup (115g) granulated sugar
- ½ cup (60g) tapioca flour
- ½ cup (60g) rice flour
- 1 (13.5 oz.) can of coconut milk
- Pinch of salt
- Food coloring (any color of choice, I'm using the traditional green)
- 2 tablespoons vegetable oil (for brushing pans)
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