Khanom Chan

A layered steamed dessert of pandan and coconut milk alternating in green and white ribbons, set firm and sliced.

Ingredients

• 1 kg chicken thighs
• 400g rice noodles
• 1 tbsp sliced lemongrass
• 2 tsp dried shrimp
• 3 tbsp neutral vegetable oil
• 2 cherry tomatoes, chopped
• a handful of fresh mint, chopped
• crispy fried shallots, to taste
• 1 cup water

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with coconut oil.

2. 2

   In a large bowl, whisk together the rice noodles and palm sugar until evenly combined.

3. 3

   In a separate bowl, blend the roasted peanuts with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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