This Pandan Coconut Milk Water Chestnut Pudding is actually the recipe for Thai Tako. Traditional Thai Tako is filled in tiny cup made from large pandan leaf, this recipe has simplified the process by filling it into small jelly mooncake moulds.

CHINESE VERSION: 香兰椰奶马蹄糕 (泰式马蹄糕)

 

Pandan Coconut Milk Water Chestnut Pudding (Thai Tako) | MyKitchen101en

Yields: 16 pieces

Ingredients for coconut milk layer:

  • 175 ml plain water
  • 125 ml thick coconut milk
  • 1/4 tsp fine salt
  • 25 g green bean flour/mung bean flour*

Ingredients for pandan layer:

  • 250 ml pandan juice*
  • 60 g fine sugar
  • 1/8 tsp fine salt
  • 25 g green bean flour/mung bean flour*
  • 5 pcs water chestnut

(*Pandan juice: Blend together 250 ml of water with 15 g of pandan leaves until fine, extract 250 ml of pandan juice.)

(**Green bean/mung bean flour: It is the starch of green bean, sometimes labelled as “green pea flour”. It is NOT the green bean powder ground from whole green bean. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find green bean starch.)

Directions:

1 Peel water chestnuts, then chop roughly.

 

2 Combine ingredients for coconut milk layer, stir over medium-low heat until thickened.

3 Pour coconut milk layer equally into small jelly mooncake moulds.

4 Combine ingredients for pandan layer, stir over medium-low heat until thickened.

 

5 Pour pandan layer onto coconut milk layer equally, set aside to cool completely.

6 When cooled, keep refrigerated for 3-4 hours before unmoulding.

7 Thai Style Pandan Coconut Milk Water Chestnut Pudding is done!