Pudding with Coconut Topping (Tako)
Thai pudding with coconut topping, or tako (Thai: ตะโก้), is a Thai dessert made of rice flour, sugar, coconut milk, and other flavoring ingredients such as corn or taro. It is a traditional dessert of Thailand. Tako has three main parts. First, the jelly base made of flour mixed with water and sugar. The second part is the topping made of coconut milk. The last part is the cup or krathong (Thai: กระทง), made of pandan leaves.
Source and licence
"Pudding with Coconut Topping (Tako)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pudding_with_Coconut_Topping_(Tako), revision 4587429), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pudding_with_Coconut_Topping_(Tako)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587429
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Thailand. Associated with Thailand by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 75 g (3 ounces) rice flour
- 2 tablespoons corn starch
- 250 ml (8 fluid ounces) water
- 1 tablespoon soft brown sugar
- 225 g (8 ounces) white sugar
- 50 g (2 ounces) water chestnuts, finely chopped, or 25 grams (1 ounce) lotus seeds
- 350 ml (12 fluid ounces) coconut milk
- 1 tablespoon rice flour
- ½ tablespoons corn starch
- 1 teaspoon salt
Method
- Combine the rice flour, cornstarch, and water in a mixing bowl to begin to make the jelly base.
- Strain the mixed ingredients from previous step into a saucepan, and stir in the sugar.
- Boil over medium heat while stirring constantly for 5 minutes. Then set the heat lower and cook while stirring for 5 minutes.
- Stir in the water chestnuts or lotus seeds.
- Divide the mixture between pandan leaf cups, and leave it to cool.
- Place a medium saucepan over low heat and mix all the coconut topping ingredients together.
- Stir for 10 minutes until the mixture becomes a thick custard.
- Let cool for a few minutes, then put the topping carefully on top of the jelly base in each cup.