Friday, February 22, 2013

Kuih Tako ( Water Chestnut dessert )

I taught being 6 months pregnant would stop me from baking. I was right initially at the early stage but then the itch came back and I was back in the kitchen baking for the Christmas Holidays and Chinese New Year.

Then I was craving for that 1 dessert which does not require any baking or steaming. Just cooking and folding.

That was Kuih Tako.Kuih Tako is a coconut dessert , made with green been flour or what we called here (Hoon Kwee flour) and water chestnuts. Another alternative for water chestnuts can be pears or turnips or even freshly cut corns, cut in small dices; whichever you prefer. I will always like the original one, the water chestnuts.

But firstly you can spend your time the night before to form the casings for this dessert. It's made of fresh pandan leaves. Always find the fatter ones so that it's easier and more sturdy to fold. It might take 1 hr for you to make these but ince you get the hang of it.. just minutes.. :)

For the casing tutorial in English, you may refer to this link Pandan Casing Tutorial or in malay Kotak Daun Pandan . These ladies have done such a great job in their tutorials.For my own preference though, I would use a toothpick instead of a stapler, just as to avoid accidents in eating them. 

And here is the recipe for many had requested for. Tested and tried!

KUIH TAKO ( TAKO dessert )
(Makes 12-15 pieces depending on the leaves sizes)

Bottom layer
30 gm Hoen Kwee Flour ( Green Bean Flour - white )  
1 1/2 cups Pandan water ( since we are cutting the edges of the pandan leaves when we are folding them, keep those unwanted ends, gather them and blend them with water. Sieve them and take the juice. You will get an aromatic green pandan water )
1/2 cup Sugar
3  Water Chestnuts - ( diced into small little squares )

Top Layer 
25 gm Hoen Kwee Flour ( Green Bean Flour - white ) 
2 cups  Coconut milk ( Mix 1/2 cup of boxed coconut cream {Kara brand or whichever you prefer} +    1 1/2 of water )
Pinch of salt

Place all your folded cases onto a tray
Divide the diced water chestnuts into each case equally. 

Step 1:
Mix all Bottom Layer ingredients into a saucepan and cook on medium heat. Continue to keep stirring till the mixture starts to performs popping bubbles and it will thicken.Then off the fire and place about a tablespoon of mixture in each case. Divide equally all the leftovers into each case. Let it cool.

After about 1/2 hour, you can start step 2.

Step 2:
Mix all Top Layer ingredients and repeat the same as Step 1.

Just ensure that the bottom layer has set before pouring the top layer ( coconut mixture )

Start scooping the top layer mixture to the side and it should spread through evenly. Let it cool down and then place it in your refrigerator.

It's best eaten cold! 

Happy Trying!


Anonymous said...

Hi, do u hv the measurement in grams and in ml? Like how many grams sugar and how many ml water and coconut milk etc. Thks ;-)

Anonymous said...

Hi there, thanks for sharing! I've attemted to do this, it taste good, however, my top layer has a green tinge to it, instead of all white. Any idea why?

Warm regards,

Nura Noor said...

Hi XJ,

I'm so sorry for the late reply. The new year did caught me up.

Thank you for sharing. I'm not sure on why you had that tinge of green. It's usually is white cause of the coconut milk. It could be caused by the green bean flour which sometimes does have natural coloring to it.

I'm gald it taste great for you! I love this dessert.