Tako is a traditional Thai dessert made with a soft, sweet coconut pudding and a tender base with texture bits like corn, taro, or water chestnut dice. It is often topped with creamy coconut milk and served in small pandanus-leaf cups. Tako has a smooth, delicate texture and a pleasant balance of sweetness and saltiness, making it a popular Thai treat.
The base:
30 g Rice flour
15 g Tapioca flour
10 g Mung bean flour
100 g White sugar
400 g Water
The topping
100 g Coconut milk
10 g Rice flour
10 g White sugar
1/4 teaspoon sea salt
Instruction:
- Make the base. Combine all the base ingredients together and stir well to dissolve all the flours.
- Cook the mixture over a medium heat while stirring gently and constantly. About two minutes you will start to feel the cooked flour at the bottom. Keep stirring gently and constantly making sure the mixture got heated evenly. It will start to firm up. Add the cooked corn kernel and keep stirring until smooth.
- While the mixture is still hot, spoon the base into pandanus leave cup, about 3/4 of the cup.
- Make the topping. Combine all the topping ingredients together and stir well to dissolve all the flours. Cook the mixture over a medium heat while stirring gently and constantly. About two minutes you will start to feel the mixture is thickening up. Keep cooking while strirring constantly until smooth.
- Spoon the topping mixture on top of the base to fill the cup.
- Leave to set in room temp until cool before serving.
