Black Sesame Cake with Pandan Khanom Chan Layers Recipe

If you’re searching for a show-stopping dessert, look no further than Black Sesame Cake with Pandan Khanom Chan Layers. This stunning fusion recipe marries nutty, aromatic black sesame sponge cake with chewy, coconut-infused pandan khanom chan, creating a sweet treat you won’t soon forget. The bold contrast of deep black and vibrant green is just as striking as the blend of textures and flavors, making this dessert as impressive on the eyes as it is on the palate.

Ingredients You’ll Need

The ingredient list for this Black Sesame Cake with Pandan Khanom Chan Layers may look a touch exotic, but each element is essential to the unique taste, texture, and color. Every bite tells a story, thanks to the combination of pantry staples and Southeast Asian classics.

• All-purpose flour: This provides structure for the sponge cake, keeping it soft yet sturdy.
• Ground black sesame seeds: Adds a toasty, nutty flavor and gives the cake its gorgeous slate hue.
• Sugar: Balances the earthy flavors and sweetens both the cake and the pandan layers.
• Baking powder: Gives the cake a nice lift, resulting in a tender crumb.
• Baking soda: Works with the baking powder to keep the sponge light and airy.
• Salt: Enhances all the sweet and nutty notes so nothing gets lost.
• Eggs: Binds the cake ingredients together and contributes to richness.
• Milk: Ensures tenderness in the cake and adds subtle dairy sweetness.
• Vegetable oil: Keeps the sponge moist, even when chilled.
• Vanilla extract: Rounds out the background flavors for the cake base.
• Rice flour: Creates the signature chewy, springy pandan layer (khanom chan).
• Tapioca flour: Adds a supple texture essential for authentic khanom chan.
• Coconut milk: Infuses the green layer with tropical richness and smoothness.
• Pandan juice or extract: The heart and soul of the khanom chan, delivering grassy, floral aromas and that iconic green color.
• Green food coloring (optional): For an extra-vivid pop, use a drop or two to enhance the visual appeal.

How to Make Black Sesame Cake with Pandan Khanom Chan Layers

Step 1: Prepare the Black Sesame Cake Batter

Start by whisking together the flour, ground black sesame, sugar, baking powder, baking soda, and salt in a large mixing bowl. This dry mix establishes the cake’s foundation, ensuring every bite is flavorful and well-risen. In a separate bowl, beat together eggs, milk, oil, and vanilla extract until smooth—you want an even, homogenous mixture for a perfectly moist crumb. Gently combine the wet and dry ingredients, stirring just until no flour streaks remain. Over-mixing can make the cake dense, so keep it tender by working swiftly but gently.

Step 2: Bake the Black Sesame Cake

Preheat your oven to 350°F (175°C) and line a rectangular baking pan with parchment or grease it well. Pour the batter into the pan, smoothing the top for even baking. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with a nutty, roasted aroma that’s simply irresistible. Allow the cake to cool completely, then slice it horizontally into two even layers—this is your canvas for the pandan khanom chan magic.

Step 3: Make the Pandan Khanom Chan Layer

In a saucepan, combine the rice flour, tapioca flour, sugar, coconut milk, pandan juice (or extract with water), and a pinch of salt. This mixture comes together quickly, so keep your focus! Cook over medium heat, stirring constantly, until the mixture thickens and turns translucent—think of soft, glossy mochi. If you’re using green food coloring for a more luscious green, add it as the mixture thickens. The scent of pandan and coconut will be absolutely swoonworthy.

Step 4: Assemble the Cake Layers

Now comes the most satisfying part of making Black Sesame Cake with Pandan Khanom Chan Layers: assembly! Pour and spread half of the warm pandan layer evenly over the bottom half of the sliced black sesame cake. Carefully place the second cake layer on top, then finish with the remaining pandan mixture, smoothing it over like frosting. Let the finished cake set at room temperature or in the fridge until firm; this helps the layers meld and makes slicing a dream.

Step 5: Chill, Slice, and Serve

The grand finale! Let the cake sit in the fridge for an hour or two if you like a firmer bite, or serve at room temperature for maximal chewiness. Use a sharp knife (wiping clean between cuts) for picture-perfect slices. Each cut will reveal those stunning contrasting layers—a true labor of love that deserves a little admiring before you dig in.

How to Serve Black Sesame Cake with Pandan Khanom Chan Layers

Garnishes

For a beautiful finish, sprinkle some toasted black sesame seeds or coconut flakes over the top. A light dusting of powdered sugar or edible flowers can add a festive flair for special occasions, making the Black Sesame Cake with Pandan Khanom Chan Layers look as extraordinary as it tastes.

Side Dishes

This dreamy cake pairs wonderfully with a cup of hot green tea or a creamy Thai iced tea. The subtle bitterness of tea balances the cake’s sweetness, while fresh fruit like sliced mango or papaya can make your dessert plate pop.

Creative Ways to Present

For a contemporary spin, try cutting the cake into geometric shapes or stacking cubes with alternating layers for a playful twist. Mini layered cubes served in petite dessert cups also make Black Sesame Cake with Pandan Khanom Chan Layers a highlight at parties or as part of an Asian-inspired dessert platter.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Black Sesame Cake with Pandan Khanom Chan Layers in an airtight container in the fridge. It will stay fresh and chewy for up to four days. Be sure to separate each slice with parchment or wax paper to avoid sticking.

Freezing

You can freeze individual pieces by wrapping them snugly in plastic wrap and placing them in a zip-top freezer bag. The flavors hold well for up to one month. Defrost overnight in the fridge for best texture—this helps the pandan layer stay springy rather than getting icy.

Reheating

For the best eating experience, let refrigerated or thawed cake sit at room temperature for about 15 minutes before serving. While you can microwave for a few seconds to take the chill off, be careful not to overdo it, as the chewy layer will soften too much if overheated.

FAQs

Can I make Black Sesame Cake with Pandan Khanom Chan Layers gluten free?

Absolutely! Simply swap the all-purpose flour in the black sesame cake for your favorite 1:1 gluten-free baking blend. The khanom chan layer is already gluten free and chewy, so you won’t sacrifice texture or flavor.

What can I use instead of pandan juice or extract?

If you can’t find pandan, you can use vanilla or matcha for a different, but still lovely, flavor and color. However, pandan is truly what gives this cake its signature aroma and green hue!

How do I grind black sesame seeds for this recipe?

Dry roast black sesame seeds in a pan until aromatic, then blitz in a spice grinder or food processor until powdery. You can also find pre-ground black sesame powder at many Asian grocery stores or online.

Can I bake the pandan khanom chan layer instead of cooking on the stovetop?

No, for true khanom chan chewiness, the stovetop method is essential. Baking won’t achieve that classic, luscious chewy texture that makes the Black Sesame Cake with Pandan Khanom Chan Layers so special.

Is this cake best served cold or at room temperature?

It’s delicious both ways! Refrigerating will firm up the chewy layer and give cleaner slices, but serving at room temperature makes the pandan and coconut flavors even more intense and aromatic.

Final Thoughts

If you’re ready to try something adventurous, Black Sesame Cake with Pandan Khanom Chan Layers will wow both your eyes and tastebuds. It’s a treat to make, a joy to share, and the kind of dessert that sparks conversation at any table. Give it a whirl—your sweet tooth (and your friends) will thank you!

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