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.
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.