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Kuih Tako
Kuih Tako

Before you jump to Kuih Tako recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are today being given more publicity than ever before and there are many reasons for this. The overall economy is affected by the number of people who are dealing with conditions such as high blood pressure, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, just making some modest changes can positively impact daily eating habits.

You can get results without needing to remove foods from your diet or make considerable changes immediately. Even more important than completely modifying your diet is just simply substituting healthy eating choices whenever possible. Soon enough, you will find that you actually prefer to ingest healthy foods after you have eaten that way for some time. Over time, your eating habits will change and your new eating habits will completely replace the way you ate previously.

As you can see, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to kuih tako recipe. You can cook kuih tako using 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Kuih Tako:
  1. You need Bottom Layer - Green
  2. Provide Pandan leaves (for juice and casing)
  3. Use 1 l water
  4. Prepare 300-400 g sugar (sweetness level is up to you)
  5. Get 100 g Hun Kwe flour (I used corn starch)
  6. Use 6-10 water chestnuts/Chinese turnips (peel and dice)
  7. You need Top Layer - White
  8. Take 1 l coconut milk
  9. Prepare 400 ml water
  10. Provide 100 g sugar
  11. You need 100 g Hun Kwe flour (I used corn starch)
  12. Take 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!

This delicious coconut-flavoured dessert is made using mung bean flour. It is really special due t. Kuih Tako is a must-have 'kuih' during the month of Ramadan. This delicious coconut flavoured dessert is made using mung bean flour. This delicious coconut flavoured dessert is made using mung bean flour.

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