Khanom Tako is a Thai dessert that has a creamy, smooth coconut pudding layer and a chewy, soft Taro root layer wrapped in bright green fresh pandan leaves. Chilled and (not so!) sweet, this is a perfect treat in the hot afternoon. Enjoy! Ingredients & Utensils ↓

Khanom Tako
Ingredients
Tako Base:
750 g of Taro root, cut into cubes, split into 600g and 150g
1.2 litres of water
150 g of castor sugar
1/4 tsp of salt
30 g of tapioca flour: [ Ссылка ]
150 g of mung bean starch: [ Ссылка ]
100 g of rice flour: [ Ссылка ]
Tako baskets made from pandan leaves: [ Ссылка ]

Coconut Layer:
1 litre of freshly-squeezed coconut milk
150 g castor sugar
35 g of mung bean starch
20 g tapioca flour
50 g of rice flour
1/4 tsp salt

Utensils:
non-stick pan: [ Ссылка ]
silicone turner: [ Ссылка ]
steamer: [ Ссылка ]
flat strainer
spatula

Subscribe at: [ Ссылка ] #HomeCookingWithSomjit

свернуть