Khanom Chan

Instructions

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.