KUIH - Kuih Tako

By Aemelia

Ingredients

• Pandan Layer:
• 25 gm mung bean starch (green bean flour)
• 250 ml pandan juice
• 60 gm sugar
• 3 water chestnuts, peeled and chopped
• Coconut layer:
• 15 gm mung bean starch
• 125 ml water
• 125 ml coconut milk
• 50 gm sugar
• Very small pinch of salt

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick.
2. Spoon over prepared casings
3. Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury.
4. Spoon over the pandan layer.
5. Let cool down to room temperature and it will harden. Best served when chilled.