Kuih Tako
Kuih Tako

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kuih tako. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kuih Tako is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Kuih Tako is something that I’ve loved my whole life.

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

The ingredients needed to make Kuih Tako:
  1. Make ready Bottom Layer - Green
  2. Get Pandan leaves (for juice and casing)
  3. Prepare 1 l water
  4. Get 300-400 g sugar (sweetness level is up to you)
  5. Prepare 100 g Hun Kwe flour (I used corn starch)
  6. Take 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. Prepare 100 g sugar
  11. Get 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’s going to wrap it up with this exceptional food kuih tako recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!