Kuih Tako
Kuih Tako

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kuih tako. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Kuih Tako is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have kuih tako using 12 ingredients and 8 steps. Here is how you can achieve it.

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

This kuih needs a lot of pandan leaves. Resipi Kuih Tako - Sebaik sahaja membeli belah tingkap dengan Nana di TAR Road malam tadi, saya pergi ke dapur untuk menyediakan Kuih Tako. Sudah beberapa hari untuk menyimpan resipi dan. Find this Pin and more on Kuih Muih / Snacks by Abdullah Khamis.

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!

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. "Asyik buat agar-agar je boring jugak. 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.

So that’s going to wrap this up for this special food kuih tako recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!