Kuih Tako / Kueh Taco (Water Chestnest Pandan Coconut Pudding)
Course: Dessert
Cuisine: Malaysian, Thai
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour
Servings: 20pieces (depends on the size)
Calories: 55kcal
Author: Marvellina
This mini soft, jiggly, and creamy kuih tako is a delight to eat. It has a great combination of sweet salty, creamy, and crunchy water chestnuts all packed in a little pandan leaves parcel.
Prepare two separate mixing bowls. Mix the hunkwe flour with water. Whisk to combine and let it soak for 15 minutes. Do the same thing with the bottom layer in a separate mixing bowl. Mix the hunkwe flour with water too and soak for 15 minutes
Fold the pandan leaves box (if using, skip this part if you are using other moulds):
Pick pandan leaves that are wide and nice. My leaves are actually a bit small. Fresh pandan leaves are hard to come by here and sometimes they are just small. Cut the leaves into about 20 cm in length. Then make 5 vertical slits, about 4 cm apart, halfway down the leaves (refer to photos above and video if necessary)
Fold the leaves into a box shape and secure with a toothpick and set aside
Prepare the bottom layer:
Give the hunkwe solution that you soak a stir as the starch has settled at the bottom. Add pandan juice and water and whisk again to combine. Transfer to saucepan and cook this over low heat and keep stirring until the mixture starts to thicken and turns translucent. Don't be tempeted to crank up the heat. It seems like nothing is going to happen, but once it starts thicken it will happen almost instantly. So be sure to cook over low heat. Turn off the heat and stir in the water chestnuts
Scoop this pudding mixture into the pandan boxes you prepared earlier, filling them halfway full. If you are using ramekins, or any pudding or jelly mould you have, you want to prepare the top layer (white layer) first, so when you unmould them, the white part will be on the top
Prepare the top layer:
Give the hunkwe solution that you soak a stir as the starch has settled at the bottom. Add coconut milk, water, and salt. Whisk again to combine. Transfer to saucepan and cook this over low heat and keep stirring until the mixture starts to thicken. Don't be tempeted to crank up the heat. It seems like nothing is going to happen, but once it starts thicken it will happen almost instantly. So be sure to cook over low heat. Turn off the heat
Chill the pudding:
Spoon this mixture on top of the water chestnuts layer. Filling it all the way to the top. Chill in the fridge for at least 1 hour before serving. The pudding should be set when you remove the pandan leaves or if you are using individual moulds, simply push the pudding out from the mould gently. They will plop right out