Num Chak Kachan: Cambodian Steamed Coconut-Pandan Cake

Lightly grease an 8-inch round cake pan or a similar heatproof dish with vegetable oil. Set aside.

In a large bowl, whisk together the rice flour, tapioca flour, sugar, and salt until well combined.

Gradually add the coconut milk and water to the dry ingredients, whisking continuously until a smooth, lump-free batter forms.

Divide the batter evenly into two separate bowls. In one bowl, stir in the pandan extract until the batter is uniformly green.

Pour about 1/2 cup of the plain (white) batter into the prepared cake pan. Place the pan into a steamer basket over boiling water, cover, and steam for 5 minutes over medium-high heat, until set.

Carefully pour about 1/2 cup of the green pandan batter over the white layer. Cover and steam for another 5 minutes over medium-high heat, until set.

Continue alternating layers of white and green batter, steaming each layer for 5 minutes, until all the batter is used. For the final layer, steam for 10-15 minutes over medium-high heat, ensuring the cake is fully cooked through and firm to the touch.

Remove the cake from the steamer and let it cool completely at room temperature before slicing. This is crucial for a clean cut and proper texture.

Once cooled, carefully unmold the cake and slice it into diamond shapes or squares using a lightly oiled knife.