ขนมชั้นใบเตย

ขนมชั้นใบเตย (Pandan Layered Thai Dessert) — Easy Recipe for Home Cooks

Introduction to ขนมชั้นใบเตย

ขนมชั้นใบเตย (khanom chan bai toey) is a classic Thai steamed dessert known for its delicate, chewy layers and fragrant pandan aroma. This beginner-friendly recipe walks you through making beautiful green-and-white layers using rice flour, tapioca starch, coconut milk, and fresh or bottled pandan. The result is a soft, slightly sweet cake perfect for snacks, parties, or a special dessert at home.

Ingredients for ขนมชั้นใบเตย

• 200 g rice flour (about 1 1/3 cups)
• 150 g tapioca starch (about 1 1/4 cups)
• 200 g granulated sugar (about 1 cup) — adjust to taste
• 600 ml coconut milk (about 2 1/2 cups) — use full-fat for best texture
• 1/4 teaspoon salt
• 8–10 pandan leaves, washed and chopped, blended with 1/4 cup (60 ml) water and strained (or 2 teaspoons pandan extract)
• 1 tablespoon vegetable oil (for greasing the pan)
• Optional: a few drops of natural green food coloring to deepen the pandan color

Instructions for ขนมชั้นใบเตย

1. Prepare pandan juice: If using fresh pandan leaves, blend the chopped leaves with 60 ml water until smooth. Strain through a fine sieve or cheesecloth and reserve the green pandan juice. You should have about 2–3 tablespoons of concentrated juice. If using pandan extract, skip this step.
2. Mix dry ingredients: In a large bowl, combine rice flour, tapioca starch, sugar, and salt. Whisk together to remove lumps.
3. Combine wet and dry: Warm the coconut milk slightly (do not boil). Gradually add coconut milk to the dry mix, whisking until a smooth, lump-free batter forms. Pass the batter through a fine-mesh sieve for best texture.
4. Divide the batter: Split the batter into two bowls — about two-thirds and one-third. Stir pandan juice (or pandan extract) into the smaller portion until evenly green. Add a drop or two of natural green food coloring if you want a stronger hue.
5. Set up steamer and pan: Prepare a steamer with boiling water and keep it at steady steam. Lightly grease an 8-inch round or similar sized heatproof pan with vegetable oil or line with banana leaf.
6. Steam the first layer: Pour about 1/4–1/3 cup (or enough to coat the bottom thinly) of the plain (white) batter into the pan. Place in the steamer, cover, and steam for 4–5 minutes or until the layer is set and not wet on top.
7. Add green layer: Pour the same amount of pandan (green) batter on top of the set white layer, steam again for 4–5 minutes until set.
8. Repeat layering: Continue alternating white and green layers, steaming each layer for 4–5 minutes. For thinner layers use smaller pours; for thicker, pour more. Aim for 8–12 layers depending on pan depth and preference.
9. Final steam: After the last layer, steam the whole cake for 10–12 minutes to ensure all layers are fully cooked and bonded.
10. Cool and slice: Remove the pan from the steamer and let the ขนมชั้นใบเตย cool completely to room temperature before turning out. Chill in the fridge for 30–60 minutes to firm up, then slice into squares or diamonds using a sharp knife.

Cooking Tips for ขนมชั้นใบเตย

These practical tips will help you get smooth, evenly layered ขนมชั้นใบเตย every time.

• Use a fine sieve: Sieve the batter to remove lumps for silky layers.
• Keep the steam steady: Maintain a medium-high steam so each layer cooks through quickly without drying.
• Work quickly between layers: Pour the next layer as soon as the previous one is set to help layers bond; cover the steamer each time to avoid temperature loss.
• Test doneness: Gently touch the center of a layer with a clean finger or spoon—if it bounces back and is no longer wet, it’s ready for the next layer.
• Adjust sweetness and color: Start with 200 g sugar and reduce if you prefer less sweet. Use pandan extract or extra pandan juice for stronger aroma; natural coloring is optional for a vivid green.
• Pan size matters: For consistent layer thickness, use the same pan size specified in the recipe. Reduce pouring amount for more layers.
• Storage: Keep ขนมชั้นใบเตย refrigerated in an airtight container for up to 3–4 days. Warm slightly before serving if you like a softer texture.

Nutritional Information for ขนมชั้นใบเตย (Approximate)

Nutrition values are approximate and will vary by exact ingredients and portion size. This estimate is based on 10 servings for the recipe above.

• Calories: ~320 kcal per serving
• Carbohydrates: ~40–50 g (mainly from coconut milk, rice flour, and sugar)
• Fat: ~18–22 g (mostly saturated fat from coconut milk)
• Protein: ~2–3 g
• Sugar: ~20–25 g
• Sodium: low (depends on added salt and ingredients)

If you need precise nutrition facts for dietary management, use a nutrition calculator with your exact brands and portion sizes.

Conclusion: Enjoy Making ขนมชั้นใบเตย at Home

ขนมชั้นใบเตย is a rewarding Thai dessert to make at home — visually impressive, fragrant, and delicious. With simple ingredients and a bit of patience layer by layer, beginners can create soft, chewy pandan-flavored slices that delight family and guests. Try this ขนมชั้นใบเตย recipe today, and enjoy experimenting with layer counts, pandan intensity, and presentation to make it your own.