Kuih Tako
Kuih Tako

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, kuih tako. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

'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. Kuih tako atau kuih takup ialah kuih tradisional Malaysia yang popular.

Kuih Tako is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Kuih Tako is something which I’ve loved my whole life.

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

The ingredients needed to make Kuih Tako:
  1. Get Bottom Layer - Green
  2. Prepare Pandan leaves (for juice and casing)
  3. Prepare 1 l water
  4. Prepare 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. Get Top Layer - White
  8. Make ready 1 l coconut milk
  9. Take 400 ml water
  10. Prepare 100 g sugar
  11. Make ready 100 g Hun Kwe flour (I used corn starch)
  12. Prepare 1 tbs salt

This kuih needs a lot of pandan leaves. This sweet and delightful Kuih Tako is popular throughout South-East Asia. The original recipe comes from Thailand. This little dessert is made with Hun Kwe flour, Pandan juice, water chestnut.

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!

Find this Pin and more on Kuih Muih / Snacks by Abdullah Khamis. Resipi Kuih Tako - Sebaik sahaja membeli belah tingkap dengan Nana di TAR Road malam tadi, saya pergi ke dapur untuk menyediakan Kuih Tako. Apa lagi kuih yang senang-senang boleh buat untuk jamuan nanti ye?". Siapa yang tak kenal kuih tako, kuih tradisi yang selalu kita jumpa ketika bulan Ramadhan. Kuih tako menggunakan tepung jagung atau Hoen Kwe.

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