Kuih Tako, the traditional kuih found in Malaysia and also Thailand. Made out of two coloured layers, it is a big favourite during the month of Ramadan. Although both layers of kuih tako is made out of mung bean flour, each layer has its individual taste. The first layer of kuih tako is sweet, green in colour and has chunks of Chinese turnip. The top layer is white in colour as it has coconut milk. Hence, the savoury taste.
As it is not common to find Chinese turnip in Europe, I used water chestnuts instead.
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.
Traditionally, kuih tako uses mung bean flour which is also sold as hoewkwee flour. Instead of using mung bean flour, corn starch or corn flour can also be used. If mung bean flour or corn flour is replaced with rice flour, then it will not be kuih tako but kuih pelita. Kuih pelita looks very similar to kuih tako. However, it uses rice flour and is wrapped in banana leaves.
Fresh or frozen pandan leaves is needed to make the basket to hold kuih tako. If you are unable to find it, simply use a bowl or any other 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.
Kuih Tako is also known as: Kuih Tako Pandan
Cut the tip of the pandan leaf, where it is too thin in width. 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.
Add pandan extract, sugar and mung bean flour to cook over low to medium heat until it thickens. Fill the pandan leaves baskets halfway with the thickened mixture.
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.