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Kuih Tako (Pandan Coconut Puddings With Water Chestnut)

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, and coconut milk. To make the casing for the dessert, you will need some pandan leaf, or any small jar and cup works very well too.

Kuih Tako (Pandan Coconut Puddings With Water Chestnut)


Bottom Layer (Pandan Water Chestnut)
6 to 8 Pandan Leaves
250 ml Water
50 to 60 grams Sugar
25 grams Hun Kwe Flour
6 Water Chestnuts, peeled and diced

Top Layer (Coconut)
150 ml Coconut Milk
100 ml Water
25 to 30 grams Sugar
15 grams Hun Kwe Flour
1/4 tsp Sea Salt

12 Tako Casing or small jars


Blend Pandan leaf with 250ml water, and strained into a measuring jug or bowl. Top it up with water to make 250 ml of Pandan juice. In a saucepan, mix hun kwe flour, sugar, and pandan juice. Mix until well combine. Stir and cook over low heat until the mixture thicken, about 4 to 5 minutes. Then add water chestnuts and continue to stir and cook for another 3 to 4 minutes.

Divide the mixture evenly into all the Tako casing or jars. Let it cool and set.

Meanwhile, mix the Hun Kwe flour, sugar, coconut milk, water, and sea salt. Stir and cook on low heat for about 8 to 9 minutes, or until the mixture thicken. Remove from the heat and fill the coconut mixture over the Pandan water chestnuts layer. Let it cool completely before refrigerate. Serve chilled.

Make 12 (1 inch) Square Kuih Tako


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