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Kuih Tako
Kuih Tako

Before you jump to Kuih Tako recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Choosing to eat healthily has many benefits and is becoming a more popular way of life. There are many illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that a lot of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can alter their eating habits for the better by carrying out some modest changes.

To see results, it is definitely not a necessity to drastically alter your eating habits. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate in the past.

Obviously, it’s not hard to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to kuih tako recipe. To make kuih tako you only need 12 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Kuih Tako:
  1. Take Bottom Layer - Green
  2. Use Pandan leaves (for juice and casing)
  3. You need 1 l water
  4. Use 300-400 g sugar (sweetness level is up to you)
  5. Take 100 g Hun Kwe flour (I used corn starch)
  6. Get 6-10 water chestnuts/Chinese turnips (peel and dice)
  7. Get Top Layer - White
  8. Take 1 l coconut milk
  9. You need 400 ml water
  10. You need 100 g sugar
  11. Provide 100 g Hun Kwe flour (I used corn starch)
  12. Use 1 tbs salt
Instructions to make Kuih Tako:
  1. Bottom Layer - Green: Make the baskets/casings using the Pandan leaves to hold your tako. If you can’t make one, you can simple use any containers to hold the dessert.
  2. Blend the pandan leaves with 250ml - 300ml water, we getting the juice, baby! And then strain into a bowl.
  3. Mix all the bottom layer ingredients in a saucepan together with the pandan juice. Stir until combined. Stir and cook over low heat until about 4 to 5 minutes.
  4. Add water chestnuts/Chinese turnips and continue to stir for another 3 to 4 minutes. Keep stirring until the mixture thicken.
  5. Pour the mixture evenly into the casing and let it cool.
  6. Top Layer - White (coconut mixture): Mix all the top layer ingredients in a saucepan together with the pandan juice. Stir until combined. Cook on low heat for about 8 to 9 minutes, or until the mixture thicken.
  7. Pour the coconut mixture over the pandan water chestnuts layer. Let it cool completely before refrigerate.
  8. Serve chilled. Enjoy!

This delicious coconut-flavoured dessert is made using mung bean flour. It is really special due t. Kuih Tako is a must-have 'kuih' during the month of Ramadan. This delicious coconut flavoured dessert is made using mung bean flour. This delicious coconut flavoured dessert is made using mung bean flour.

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