Kanom Chan (9 Layer Jelly)

Cut pandan leaves into small pieces and blend with 200 ml water. Strain through a fine mesh sieve to get pandan juice. Reserve the juice and discard the pulp.

In a bowl, combine rice flour, tapioca flour, sugar, and salt. Add coconut milk and pandan juice. Whisk until smooth and free of lumps. Strain the mixture through a sieve for a silky texture. Divide the batter into two equal portions. Leave one portion as is (white). Add a few drops of green food coloring to the other portion for a deeper green (optional).

Fill a steamer with water and bring to a gentle boil. Lightly grease an 8-inch square pan with a neutral oil to prevent sticking.

Pour about 3 tablespoons of the green batter into the pan to form a thin layer. Swirl to spread evenly. Place the pan in the steamer and steam for 3 minutes over medium heat until the layer is set but still slightly tacky to the touch.

Pour about 3 tablespoons of white batter over the first layer. Spread evenly and steam for another 3 minutes until set.

Repeat the layering process, alternating green and white batter, each time steaming for 3 minutes until set. You will have 9 layers total, starting and ending with green. Ensure each layer is fully cooked before adding the next.

Once all layers are steamed, remove the pan from the steamer and let it cool completely at room temperature. Then refrigerate for at least 2 hours to fully firm up.

Run a knife around the edges of the pan. Invert the jelly onto a cutting board. Using a sharp knife or cookie cutter, cut the jelly into squares or diamond shapes. Serve at room temperature.