Kuih Tako
Kuih Tako

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kuih tako. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kuih Tako is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Kuih Tako is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook kuih tako using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kuih Tako:
  1. Make ready Bottom Layer - Green
  2. Take Pandan leaves (for juice and casing)
  3. Make ready 1 l water
  4. Get 300-400 g sugar (sweetness level is up to you)
  5. Get 100 g Hun Kwe flour (I used corn starch)
  6. Prepare 6-10 water chestnuts/Chinese turnips (peel and dice)
  7. Make ready Top Layer - White
  8. Make ready 1 l coconut milk
  9. Get 400 ml water
  10. Make ready 100 g sugar
  11. Prepare 100 g Hun Kwe flour (I used corn starch)
  12. Make ready 1 tbs salt
Instructions to make Kuih Tako:
  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!

So that is going to wrap this up for this exceptional food kuih tako recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!