A Romantic Dessert For Floral Lovers

What could be more intoxicating than the taste of coconut and rose? This Rose Khanom Chan brings all of the loveliness and romance of a late spring evening to your palette. 

Rose Khanom Chan

Ingredients:

• 200 grams rice flour

• 50 grams tapioca flour

• 200 grams sugar

• 600 ml coconut milk

• 200 ml water

• 1 tsp rose essence

• Red food coloring

• Cooking oil (for greasing molds)

Instructions:

Start by preparing the batter. In a mixing bowl, combine rice flour, tapioca flour, and sugar. Gradually add coconut milk while stirring until the mixture is smooth and well blended. Next, add water to thin the batter slightly and mix thoroughly. Divide the batter into two equal portions. In one portion, add rose essence and a few drops of red food coloring to achieve a vibrant red color. Leave the other portion plain for the white layer.

Grease your flower-shaped molds lightly with cooking oil to prevent sticking. Place the molds in a steamer over boiling water and preheat them for a few minutes. Begin by pouring a thin layer of the white batter into each mold. Steam the layer for 5 minutes until set. Once the white layer is firm, carefully pour a thin layer of the red rose-flavored batter on top. Steam again for 5 minutes. Once the red layer is firm, pour a thin layer of the white batter.

After adding the final layer, steam the desserts for an additional 10 minutes to ensure all the layers are fully cooked and set. Remove the molds from the steamer and allow the Rose Khanom Chan to cool completely at room temperature. Once cooled, gently release the desserts from the molds. Serve on a plate alongside a cup of tea for a delightful presentation.

Enjoy the delicate flavors of coconut and rose in these beautifully layered treats!