Recipe of Perfect Kuih Tako

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kuih tako. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Kuih Tako is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Kuih Tako is something that I’ve loved my entire life.

To begin with this particular recipe, we must 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. Take Pandan leaves (for juice and casing)
3. Prepare 1 l water
4. Make ready 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. Make ready Top Layer - White
8. Take 1 l coconut milk
9. Take 400 ml water
10. Take 100 g sugar
11. Take 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 this up for this special food kuih tako recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!