Khanom Chan

Method

1. Snip 3 pandan leaves into short lengths and blitz or pound them with 45 ml water to a rough green pulp. Strain through a fine sieve or muslin, squeezing hard, to give roughly 30 ml of deep green juice. Set aside.
2. Warm 180 ml coconut milk in a small pan over low heat with 60 g caster sugar and 0.25 tsp salt, stirring just until the sugar has dissolved — do not let it boil or split. Take off the heat and leave to cool to lukewarm.
3. In a bowl, combine 50 g tapioca starch, 15 g rice flour and 15 g arrowroot starch. Pour on the sweetened coconut milk a little at a time, rubbing and kneading with your fingertips for 3-4 minutes in the Thai way until the batter is completely lump-free and silky, then pass it through a fine sieve.