Ingredients

• 600 gms. sugar
• 200 ml. Jasmine flower water
• 300 gms. Rice flour
• 150 gms. tapioca starch
• 600 ml. milk
• Red and green food colouring
• You’ll need a square 25 cm x 25 cm (10” x 10”) plate steamer or wok with cover

How to Make Kha Nom Chun (Layer Cake)

• Boil the sugar with jasmine flower water for 10 minutes over a medium low heat.
• Set aside to cool.
• Mix together the rice flour and tapioca starch.
• Add the coconut milk little by little and knead to a soft dough.
• Add the jasmine water syrup and mix until well blended.
• Divide the mixture into 2 portions and add the red food colouring to one portion and the green food colouring to the other.
• Heat water in the steamer or wok and place the plate inside.
• When the plate is hot, pour over 100 gms. of the green coloured batter and steam for 8 minutes.
• Repeat until the batter has been used and the effect is a layered cake.
• Leave to cool thoroughly before cutting.