I've nicknamed these "crystal pudding" because of their glossy tops, but they're actually soft and creamy Thai coconut pudding that has been turned upside down! This Thai dessert recipe is a perfect party dessert for many reasons: they're vegan, gluten free, easy, no bake, and endlessly adaptable. They're called tako in Thai, and also known as kuih tako in Malaysia, Indonesia and Singapore.
Special thanks to Pine Brand for sponsoring this video! Buy the mung bean starch here [ Ссылка ]
MORE RECIPES USING MUNG BEAN & TAPIOCA STARCH
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WRITTEN RECIPE: [ Ссылка ]
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00:00 Intro
00:53 What is tako?
01:28 How to make the bottom coconut pudding
03:10 Containers for tako
03:59 How to make the top crystal pudding
06:15 What is mung bean starch?
07:26 Tasting
08:36 How to make the red and yellow pudding
09:39 Storage note
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at [ Ссылка ]
