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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 A Chore.

The benefits of healthy eating are now being given more attention than ever before and there are good reasons for doing this. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets require much work and will significantly alter how they live and eat. It is possible, though, to make a few minor changes that can start to make a good impact on our everyday eating habits.

You can obtain results without needing to remove foods from your diet or make huge changes at once. It’s not a bad idea if you want to make considerable changes, but the most vital thing is to step by step switch to making healthier eating choices. Soon enough, you will see that you actually prefer to consume healthy foods after you have eaten that way for some time. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate previously.

Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.

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

The ingredients needed to make Kuih Tako:
  1. Get Bottom Layer - Green
  2. Get Pandan leaves (for juice and casing)
  3. Prepare 1 l water
  4. Get 300-400 g sugar (sweetness level is up to you)
  5. Use 100 g Hun Kwe flour (I used corn starch)
  6. Take 6-10 water chestnuts/Chinese turnips (peel and dice)
  7. You need Top Layer - White
  8. Use 1 l coconut milk
  9. Get 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
Steps 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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