Kuih Tako
Kuih Tako

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, kuih tako. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kuih Tako is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Kuih Tako is something that I’ve loved my entire life.

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

The ingredients needed to make Kuih Tako:
  1. Get Bottom Layer - Green
  2. Take Pandan leaves (for juice and casing)
  3. Get 1 l water
  4. Make ready 300-400 g sugar (sweetness level is up to you)
  5. Make ready 100 g Hun Kwe flour (I used corn starch)
  6. Take 6-10 water chestnuts/Chinese turnips (peel and dice)
  7. Take Top Layer - White
  8. Prepare 1 l coconut milk
  9. Make ready 400 ml water
  10. Prepare 100 g sugar
  11. Prepare 100 g Hun Kwe flour (I used corn starch)
  12. Get 1 tbs salt
Steps 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 with this special food kuih tako recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!