Name: Kuih Tako
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 15 pandan leaves; 250 ml water; turnip(s); 80 g sugar; 40 g mungbean flour (hung kwe flour); 200 ml coconut milk; 0.2 tsp salt

'Kuih tako' is a traditional two layered coconut and pandan jelly dessert made of mung bean flour with bits of Chinese turnips. Each layer tastes differently as one is salty while the other is sweet. The unique combination of flavours makes this dessert simply delicious.

3.8 stars

Grace

Total Time

Preparation 20 mins
Cooking 30 mins

Dish Type

Dessert

Alternate Names

Kuih Tako Pandan

Cuisines

Malaysian, Singaporean, Indonesian

Nutrition per Serving

Calories

72 kcal

Carbs

10 g

Fat

3 g

Protein

1 g

Date: 5 Nov 2019 (Tue)
16th Dessert: Kuih Tako Pandan (Pandan Coconut Jelly Dessert) [85] [100.9%] [Score: 8.0]

Insert in image is the turnip I used as the filling in the bottom pandan jelly layer. I don’t know if it is the right turnip. Nyonya Cooking says to use turnip (sengkuang) or water chestnut. I went to the supermarket this morning and found this turnip. It doesn’t look like a sengkuang or water chestnut :(

Robin

Chieng Hui Jiun

Kuih Tako is a traditional kuih found in Malaysia and also Thailand. Made up of two coloured layers, it is a big favourite during the month of Ramadan. Although both layers of kuih tako is made of mung bean flour, each layer has its individual taste. The bottom layer of kuih tako is sweet, green in colour and has chunks of Chinese turnip. The top layer is white and savoury as it consists of coconut milk.

Substitute for Chinese turnip

As it is not common to find Chinese turnip in Europe, I used water chestnuts instead.

Use the lowest heat to cook

Cook the mung bean flour at low to medium heat so that it does not burn. Ensure that it should be thick enough to be placed into the folded pandan leaves baskets.

Substitute for mung bean flour

Traditionally, kuih tako uses mung bean flour which is also sold as 'hoen kwe' flour. Mung bean flour can be substituted with corn starch or corn flour. If either of these flours are replaced by rice flour, then it will not be kuih tako but 'kuih pelita'. Both of these kuih look very similar indeed. However, kuih pelita uses rice flour and is wrapped with banana leaves instead.

Substitute pandan leaves

Fresh or frozen pandan leaves is needed to make the baskets to hold kuih tako. If you are unable to find them, simply use a bowl or any container to hold the dessert.

You can make the pandan leaves baskets a day before. Kuih tako should be stored in the refrigerator to ensure it is really chilled before serving.

Ingredients

Servings:

15: pandan leaves
250 ml: water
—: turnip(s)
80 g: sugar
40 g: mungbean flour (hung kwe flour)
200 ml: coconut milk
1⁄5 tsp: salt

Steps to Prepare

Step 1 of 5

- 12 pandan leaves

Cut the sharp tip of the pandan leaf. Measure 3 cm and cut halfway through the leaf. Make similar cuts 4 to 5 times throughout the pandan leaf. Use a toothpick to secure the leaves. Ensure that the leaves are overlapping each other. If there is a gap in the box, cover it with a small piece of pandan leaf.

Step 2 of 5

- 3 pandan leaves
- 250 ml water

Blend 3 pieces of pandan leaves to obtain the pandan extract. Add water to ease the blending process. Strain pandan extract to get rid of impurities.

Step 3 of 5

- turnip(s)

Add chopped turnips/water chestnuts into pandan leaf baskets.

Step 4 of 5

- 80 g sugar
- 20 g mungbean flour (hung kwe flour)

Add pandan extract, sugar and mung bean flour. Cook over low to medium heat until it thickens. Fill half of the pandan leaves baskets with the thickened mixture.

Step 5 of 5

- 200 ml coconut milk
- 20 g mungbean flour (hung kwe flour)
- 1⁄5 tsp salt

Cook coconut milk, salt and mung bean flour over medium heat until it thickens. Fill the baskets to the brim with the thickened mixture. Chill kuih tako in the refrigerator before serving.

Published: July 15, 2014