2020 Kuih Tako

Kuih Tako.

You can cook Kuih Tako using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kuih Tako

1. Prepare of Bottom Layer - Green.
2. Prepare of Pandan leaves (for juice and casing).
3. It's 1 l of water.
4. You need 300-400 g of sugar (sweetness level is up to you).
5. You need 100 g of Hun Kwe flour (I used corn starch).
6. You need 6-10 of water chestnuts/Chinese turnips (peel and dice).
7. Prepare of Top Layer - White.
8. Prepare 1 l of coconut milk.
9. It's 400 ml of water.
10. You need 100 g of sugar.
11. It's 100 g of Hun Kwe flour (I used corn starch).
12. It's 1 tbs of salt.

Kuih Tako instructions

1. Bottom Layer - Green: Make the baskets/casings using the Pandan leaves to hold your tako. If you can’t make one, you can simple use any containers to hold the dessert..
2. Blend the pandan leaves with 250ml - 300ml water, we getting the juice, baby! And then strain into a bowl..
3. Mix all the *bottom layer* ingredients in a saucepan together with the pandan juice. Stir until combined. Stir and cook over low heat until about 4 to 5 minutes..
4. Add water chestnuts/Chinese turnips and continue to stir for another 3 to 4 minutes. Keep stirring until the mixture thicken..
5. Pour the mixture evenly into the casing and let it cool..
6. Top Layer - White (coconut mixture): Mix all the *top layer* ingredients in a saucepan together with the pandan juice. Stir until combined. Cook on low heat for about 8 to 9 minutes, or until the mixture thicken..
7. Pour the coconut mixture over the pandan water chestnuts layer. Let it cool completely before refrigerate..
8. Serve chilled. Enjoy!.