Kuih Tako - Southeast Asian Recipes
'Kuih tako' is a traditional two layered coconut and pandan jelly dessert made of mung bean flour with bits of Chinese turnips. Each layer tastes differently as one is salty while the other is sweet....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nyonyacooking.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Cheesecloth
- Saucepan
- Stove
- Wooden spoon
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 15 pandan leaves
- 250 ml water
- turnip(s)
- 80 g sugar
- 40 g mungbean flour (hung kwe flour)
- 200 ml coconut milk
- 0.2 tsp salt
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