19 July 2020

Khanom Chan, also known as steamed pandan layer cake, is one of the desserts which cannot be mass produced. Even if we find it in supermarkets, it will expire in a few days. That is a good sign showing that it rarely has unnecessary preservatives.

To make an authentic Khanom Chan, I highly recommend using fresh pandan juice instead of pandan essence(colorant). Pandan is a plant grown in Southeast Asia. A vibrant green juice can be extracted from its leaves which offer a unique fragrance to the cake. We can easily buy the leaves from Malaysian stores in wet markets. They also sell the essence. In case you don’t have a food processor at home, you can mix a few drops of pandan essence with water to replace the juice.