| 1. |
Mix mung bean starch with tapioca starch in a bowl. |
| 2. |
Add in water, coconut milk, sugar and Pandan Essence, and stir until the sugar dissolves. |
| 3. |
Divide the mixture into two portions. Add 2-3 droplets of Pandan green food coloring to one portion. |
| 4. |
Bring the steamer to heat and set an empty sweet tray for 5 to 10 minutes. |
| 5. |
Pour the flour mixture onto the heated sweet tray and wait until fully cooked, then layer the mixtures on top of one another, alternating colored and uncolored mixtures, one layer at a time. |
| 6. |
Take the tray out from the stove once the sweet is cooked and pour cool water around the tray’s surface. |
| 7. |
Carefully remove Kanom chan from the edge of the tray and cut into 1.5 by 1.5 inches square pieces. |
