Tako

Name: Tako
Ingredients: 4 cups (946ml) pandan juice or coconut water; 2/3 cup sugar (130g) – adjust to taste – I used only ¼ cup (50g) in the coconut water version.; ½ cup (70g) rice flour; ½ cup (65g) tapioca flour; Pinch of salt (optional); Food coloring (optional; 3-4 ears of corn – 1 cup of kernels (leftover corn for snacking); 1 (5oz) can water chestnut – 1 cup of diced water chestnut; 12-15 Banana leaf, pandan leaf, cups, or ramekin (depending on the sizes); 2 (13.5oz) cans coconut milk – 800ml; ½ cup (100g) sugar; ½ teaspoon salt (or to taste)

craftstocrumbs.com

Experience the creamy and customizable Khanom tako pudding—dairy-free, gluten-free, and perfectly balanced with a hint of salted coconut topping. Perfect for dessert or experimentation!

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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 craftstocrumbs.com.

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Chef's knife
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Measuring cup
Ramekin
Mason jar
Serving cup

Ingredients

4 cups (946ml) pandan juice or coconut water
2/3 cup sugar (130g) – adjust to taste – I used only ¼ cup (50g) in the coconut water version.
½ cup (70g) rice flour
½ cup (65g) tapioca flour
Pinch of salt (optional)
Food coloring (optional
3-4 ears of corn – 1 cup of kernels (leftover corn for snacking)
1 (5oz) can water chestnut – 1 cup of diced water chestnut
12-15 Banana leaf, pandan leaf, cups, or ramekin (depending on the sizes)
2 (13.5oz) cans coconut milk – 800ml
½ cup (100g) sugar
½ teaspoon salt (or to taste)