It is always during the month of Ramadan that I often look out for Kuih Tako. Usually, a root vegetable called Chinese turnip is used to add a subtle crunchiness to the kuih.
As it is not common to find Chinese turnip in Europe, I used water chestnuts instead. That contributes to the unique crunchiness of the soft kuih. This combination is truly awesome. Cook the mung bean flour at medium to low heat so that it does not burn but should be thick enough to be placed into the folded pandan leaves baskets.
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.
Malaysian Coconut Jelly Dessert is also known as: Kuih Tako Pandan
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Cut the top of the pandan leaf. Measure up to 3 cm and cut halfway through the leaf. Repeat 4 to 5 times along the pandan leaf. Use a stapler or toothpick to secure the leaves and turn the box over to ensure that each leaf is overlapping each other. If there is a gap in the box, cover it with a small piece of pandan leaf.
Blend 3 pieces of pandan leaves to obtain pandan extract. Add water to ease the blending process. Strain pandan extract to rid of impurities.
Add chopped turnips/water chestnuts into pandan leaf baskets.
Cook ingredients (B) at medium heat until it thickens. Fill the pandan leaves baskets halfway with the thickened mixture.
Cook ingredients (C) at medium heat until it thickens. Fill the baskets to the brim with the thickened mixture. Chill 'kuih tako' in the refrigerator before serving.