Recipe of Homemade Kuih Tako

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Favorite Kuih Tako. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kuih Tako, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kuih Tako delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kuih Tako is 40-50pcs. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Kuih Tako using 12 ingredients and 8 steps. Here is how you cook it.

Kuih Tako is a Malaysian traditional dessert made of two coloured layers, white and green. This is one of the most famous kuih during Ramadhan.

Ingredients and spices that need to be Prepare to make Kuih Tako:

1. Bottom Layer - Green
2. Pandan leaves (for juice and casing)
3. 1 l water
4. 300-400 g sugar (sweetness level is up to you)
5. 100 g Hun Kwe flour (I used corn starch)
6. 6-10 water chestnuts/Chinese turnips (peel and dice)
7. Top Layer - White
8. 1 l coconut milk
9. 400 ml water
10. 100 g sugar
11. 100 g Hun Kwe flour (I used corn starch)
12. 1 tbs salt

Instructions to make 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!

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So that's going to wrap this up for this exceptional food Easiest Way to Prepare Award-winning Kuih Tako. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!