Recipe of Perfect Kuih Tako

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, kuih tako. One of my favorites food recipes. This time, 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 on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Kuih Tako is something which I have loved my whole life.

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

The ingredients needed to make Kuih Tako:

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