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)

Thai Tako

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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
  • ¼ tsp fine salt
  • 25 g green bean flour/mung bean flour*

Ingredients for pandan layer:

  • 250 ml pandan juice*
  • 60 g fine sugar
  • ⅛ 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 Tako Pudding is done!

Thai Tako

Thai Tako

Pandan Coconut Milk Water Chestnut Pudding (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.
5 from 2 votes

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Prep Time 25 minutes
Chilling time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine Southeast Asia
Servings 16 pieces
Calories 43 kcal

Equipment

  • 2 small jelly mooncake moulds

Ingredients
  

Ingredients for coconut milk layer:

  • 175 ml plain water
  • 125 ml thick coconut milk
  • ¼ tsp fine salt
  • 25 g green bean flour/mung bean flour*

Ingredients for pandan layer:

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

Instructions
 

  • Peel water chestnuts, then chop roughly.
  • Combine ingredients for coconut milk layer, stir over medium-low heat until thickened.
  • Pour coconut milk layer equally into small jelly mooncake moulds.
  • Combine ingredients for pandan layer, stir over medium-low heat until thickened.
  • Pour pandan layer onto coconut milk layer equally, set aside to cool completely.
  • When cooled, keep refrigerated for 3-4 hours before unmoulding.

Video

Notes

*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.

Nutrition (per serving)

Calories: 43kcalCarbohydrates: 7gProtein: 0.2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gSodium: 57mgPotassium: 21mgFiber: 0.1gSugar: 4gVitamin C: 0.1mgCalcium: 2mgIron: 0.3mg
Keyword pandan coconut milk water chesnut pudding, Thai tako
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