How to Recipe Tasty Kuih Tako

Without fail cooking ultimate Kuih Tako easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Kuih Tako with 12 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Kuih Tako.

Ingredients for Kuih Tako

1. Prepare : Bottom Layer - Green.

2. Needed : Pandan leaves (for juice and casing).

3. Prepare : water.

4. Needed : sugar (sweetness level is up to you).

5. Prepare : Hun Kwe flour (I used corn starch).

6. Prepare : water chestnuts/Chinese turnips (peel and dice).

7. Prepare : Top Layer - White.

8. Needed : coconut milk.

9. Needed : water.

10. Needed : sugar.

11. Needed : Hun Kwe flour (I used corn starch).

12. Prepare : salt.

If all ingredients Kuih Tako it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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!.

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