Thai Layer Cake

A steamed Layer Cake made out of Tapioca and Rice Flour.

This is a delicious Thai Dessert. It has a nice chewy texture and a slight jasmine taste. Khanom Chan is relatively easy to make but takes a bit of time to steam every single layer. For the amounts in this recipe, its best to just use a small pan but you can also double the Ingredients


Preperation: 10 minutes

Servings: 2

Cooking: 40 minutes

Category: Vegetarian

Total: 50 minutes

Cuisine: Thai

  • 1/2 cup Tapioca Flour
  • 1/4 cup Rice Flour
  • 1/3 cup Sugar
  • 1/2 cup Coconut Milk
  • Food Color
  • 1/2 tsp Jasmine Essence
  • 1/2 cup Water


  1. Heat 1/2 cup Water, add the Sugar and let it simmer until the Sugar is dissolved
  2. Turn off the Heat, add the Coconut Milk and mix. Then let it cool down a bit.
  3. Mix Tapioca, Rice Flour and the created Coconut Sauce until its a smooth batter.
  4. Add 1/2 tsp Jasmine and mix.
  5. Divide the batter into 2 parts and add color to one. The one with the color should be a bit more.
  6. Put a greased pan into a boiling steamer. Add a bit of the batter with color until you cant see the bottom of the pan and let it steam for about 5 minutes.
  7. Important: Mix the batter again before adding it to the pan
  8. When the first layer is solid, add the next layer and steam again for about 5 minutes.
  9. Do the same with every layer. The last layer should also be a color.
  10. Dont forget to mix the batter everytime!
  11. Let it cool down completely before removing the Cake from the pan

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Cake Magazine: Thai Layer Cake
Thai Layer Cake
A steamed Layer Cake made out of Tapioca and Rice Flour.
Cake Magazine
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