Kuih Tako. Kuih Tako is a traditional kuih found in Malaysia and also Thailand. Made up of two coloured layers, it is a big favourite during the month of Ramadan. Although both layers of kuih tako is made of mung.

Kuih ini menyerupai kuih tepung pelita tetapi menggunakan daun pandan dan tidak menggunakan daun pisang sebagai bekas atau kelongsongnya. This sweet and delightful Kuih Tako is popular throughout South-East Asia. The original recipe comes from Thailand. You can have Kuih Tako using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kuih Tako

It's of Bottom Layer - Green.
You need of Pandan leaves (for juice and casing).
It's 1 l of water.
Prepare 300-400 g of sugar (sweetness level is up to you).
You need 100 g of Hun Kwe flour (I used corn starch).
You need 6-10 of water chestnuts/Chinese turnips (peel and dice).
You need of Top Layer - White.
You need 1 l of coconut milk.
Prepare 400 ml of water.
Prepare 100 g of sugar.
You need 100 g of Hun Kwe flour (I used corn starch).
You need 1 tbs of salt.

This little dessert is made with Hun Kwe flour, Pandan juice, water chestnut. kuih tako kg Baru, kl. salam. kuih tako enak dinikmati tak kira masa dan ketika bersama keluarga maupun rakan taulan. sesuai untuk semua majlis. Saiz kuih tako juga lebih kecil daripada kuih tepung pelita. Seiring dengan perubahan zaman, ramai yang membuat resepi kuih tako dalam bekas plastik untuk dihidangkan dalam majlis tertentu atau. Kuih tako menggunakan tepung jagung atau Hoen Kwe.

Kuih Tako instructions

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..
Blend the pandan leaves with 250ml - 300ml water, we getting the juice, baby! And then strain into a bowl..
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..
Add water chestnuts/Chinese turnips and continue to stir for another 3 to 4 minutes. Keep stirring until the mixture thicken..
Pour the mixture evenly into the casing and let it cool..
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..
Pour the coconut mixture over the pandan water chestnuts layer. Let it cool completely before refrigerate..
Serve chilled. Enjoy!.

Tepung pelita pula menggunakan tepung beras. Paling ketara ialah kuih tako dimasak di dalam daun pandan, manakala tepung pelita dimasak. Resipi Kuih Tako - Sebaik sahaja membeli belah tingkap dengan Nana di TAR Road malam tadi, saya pergi ke dapur untuk menyediakan Kuih Tako. Sudah beberapa hari untuk menyimpan resipi dan. Laa resepi kuih tako tapi dok bercerita pasal tepung pelita pulak.