Kuih Tako

Seeing how easy Wendyywy recently made her tako, really attempted myself to try it at home. It’s true … it was really easy to make the tako, indeed I spent more time doing the tako casings from pandan leave than making the tako hahahaha ….   I couldn’t manage to get the mung bean starch, with Wendyywy fast replied & kindly clarification, then I decided to use mix of Hunkwe & corn flour to make it. But I'm satisfy with the result in texture and taste.

I am submitting this to the Aspiring Bakers #12 –Traditional Kueh (Oct 2011) hosted by Small Small Baker

Source: Wendyywy @ Table of Two or more

Pandan Layer:

25 gr Mung bean starch **
250 ml Pandan juice ++
60 gr Sugar
3 Water chestnuts, peeled and chopped

Coconut layer: 15 gr Mung bean starch **
125 ml Water
125 ml Coconut milk
50 gr Sugar
Very small pinch of salt

Pandan leaves for the tako casings (refer here for the full details)

Method:

- Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick.

- Spoon over prepared casings
- Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury.
- Spoon over the pandan layer.
- Let cool down to room temperature and it will harden. Best served when chilled.

** I cannot find Mung bean starch, I replaced with half Hunkwe and half corn flour

++ I blended 15 gr Pandan leaves (cut into small pcs) with 300 ml water, strained to get the pandan juice.