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Before you jump to Kuih Tako recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
Healthy eating helps bring about a feeling of well being. We tend to feel way less gross when we increase our intake of nutritious foods and lower our consumption of processed foods. A bit of pizza does not make you feel as healthy as ingesting a fresh green salad. Selecting healthier food choices can be tough when it is snack time. Shopping for snacks can be a struggle because you have countless options. There’s nothing like one of these brilliant healthy foods if you want an energy-boosting snack.
If you might be looking for a quick snack, you can’t go wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers made from whole grains can be fantastic for quick snacks to eat on the go. Make the shift from refined products just like white bread to the healthier whole grain options.
You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to kuih tako recipe. To cook kuih tako you need 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Kuih Tako:
- Provide Bottom Layer - Green
- Prepare Pandan leaves (for juice and casing)
- Get 1 l water
- Get 300-400 g sugar (sweetness level is up to you)
- Use 100 g Hun Kwe flour (I used corn starch)
- Prepare 6-10 water chestnuts/Chinese turnips (peel and dice)
- Use Top Layer - White
- Provide 1 l coconut milk
- Get 400 ml water
- Prepare 100 g sugar
- Use 100 g Hun Kwe flour (I used corn starch)
- Take 1 tbs salt
Instructions to make Kuih Tako:
- 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.
- Blend the pandan leaves with 250ml - 300ml water, we getting the juice, baby! And then strain into a bowl.
- 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.
- Add water chestnuts/Chinese turnips and continue to stir for another 3 to 4 minutes. Keep stirring until the mixture thicken.
- Pour the mixture evenly into the casing and let it cool.
- 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.
- Pour the coconut mixture over the pandan water chestnuts layer. Let it cool completely before refrigerate.
- Serve chilled. Enjoy!
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