Making "khanom Chan" sweet dessert from Thailand

Hello fellow foodies, how are you? The news is not good, I'm experiencing eye irritation, but even so, I feel better now.

OK, today I will make a sweet dessert that comes from a neighboring country Thailand. What I am making now is "Khanom Chan" a sweet dessert with a chewy and layered texture.

Usually in Thailand this food is served during certain celebrations, although many people sell it. The ingredients are quite easy to find, namely tapioca flour, rice flour and coconut milk. That's why I chose and tried to cook this dish because the ingredients used are very easy to find in my country, Indonesia.

After looking for lots of reference sources, I finally adapted this recipe from several sources, namely the original YouTube recipe "Lion Brand Rice" and Instagram "the_sutedjos_family". Of course the recipe I wrote here is a combined recipe with my personal modifications.
For those of you who want to see the original recipe, you can go directly looking for it.

For the recipe itself, I modified the arrow root flour and rose water instead of using it directly. I will write more details below.

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Material :

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150 grams tapioca flour
35 grams of rice flour
1 tsp salt
100 grams of granulated sugar
450 ml medium thickness coconut milk
Blue, red and white food coloring
Pandan paste
1 pandan leaf

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How to make :

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• First, we put the sugar, coconut milk, salt and shredded pandan leaves into a clean pan, cook until the sugar dissolves then set aside.

• wait for the coconut milk to cool. We will prepare the baking pan and molds used. Previously, we smeared it with cooking oil on all sides of the baking pan.

• add rice flour, tapioca flour and stir with a whisk.

• Pour in the cold coconut milk little by little, you can use your hands or a whisk, use it as you like. After mixing, strain so that there are no lumps and get a smooth dough surface.

• Once mixed, divide the mixture into several parts according to the motif and color you want

• After dividing several containers, add a few drops of coloring and stir again.

• Heat a baking sheet that has been smeared with oil in a pan, you can use a napkin/cloth so that the steaming water doesn't drip on to the dough.

• Pour with a ladle or glass according to the measurements and color order you want. I started with green, then steamed for 5 minutes and poured the white mixture back, steamed for 5 minutes. Do it until it's all finished

• For the last mixture, you have to steam it again for approximately 25 minutes so that it is completely cooked.

• Once cooked, let it cool and we continue to make it using small rose shape molds

• do the same method, namely pouring the mixture a little at a time, steaming for 3 minutes per layer because this plastic mold takes less time than the baking pan that I originally used.

• do it until everything is done and steam for 10 minutes until everything is cooked.

• We will prepare all the layered cakes that have been cooked and cooled to be arranged on a serving plate.

• and here is the result of "Khanom Chan" my style of sweet dessert from Thailand with modifications to the ingredients I have at home.

The result is very tasty and soft even though it is a little sticky when it is still hot, but when it cools it becomes firmer and not sticky because I don't like it too sweet. With the amount of sugar that I have adjusted, I get the right sweet taste that I want.

Hopefully you understand the explanation of the recipe that I shared. Thank you for the support from all of you. I love you guys. GBU