Recipe: To Try At Home Kuih Tako

Zachary Joseph
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Recipe: To Try At Home Kuih Tako
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Recipe: To Try At Home Kuih Tako Delicious, fresh and tasty.

Kuih Tako. 'Kuih tako' is a traditional two layered coconut and pandan jelly dessert made of mung bean flour with bits of Chinese turnips. Each layer tastes differently as one is salty while the other is sweet. The unique combination of flavours makes this dessert simply delicious.

This little dessert is made with Hun Kwe flour, Pandan juice, water chestnut, and coconut milk.

To make the casing for the dessert, you will need some pandan leaf, or any small jar and cup works very well too.

Laa resepi kuih tako tapi dok bercerita pasal tepung pelita pulak.

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

Ingredients of Kuih Tako

  1. It’s 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. It’s 100 g of Hun Kwe flour (I used corn starch).

  6. It’s 6-10 of water chestnuts/Chinese turnips (peel and dice).

  7. It’s 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. Prepare 100 g of Hun Kwe flour (I used corn starch).

  12. It’s 1 tbs of salt.

Sehingga sekarang, saya menjadi sebak bila mengingati jalan cerita itu.

Dari situlah, teringin nak memakan Kuih Tako.

Selamat Petang Warga MAHN Kuih Tako untuk berbuka is donee.

Saya guna resepi dalam group ni jugak.

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!.

Sangat-sangat senang tak perlu kukus balik.

Kali kedua saya buat, kali ni guna tepung jagung (Maaf kalau ada yang silap, resepi memang kuih tako tapi saya panggil pelita) bagi saya mudah lagi guna tepung jagung berbanding.

I am so glad I do not need to buy them anymore.

Resepi kuih tako ini kiriman Kak Raja.

Biarkan kuih sejuk dan sedikit pejal.