Thai Steamed Coconut Pandan Cake Khanom Chan
Ingredients
- 1 bunch (4 oz.) frozen pandan leaves, thawed and cut into 1-inch pieces
- Nonstick cooking spray
- 1⁄2 cup sticky rice flour (2 ¾ oz.)
- 1⁄2 cup tapioca starch (2 1/8 oz.)
- 1 1⁄2 cups arrowroot starch (6 ¼ oz.)
- 1 1⁄2 cups firmly packed coconut palm sugar (about 1 ½ lb.)
- Two 13.5-ounce cans of coconut milk (32 oz.)
- 10-12 drops green food coloring (optional)
- 1⁄2 cup chilled jasmine-scented white tea, or water
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