Kuih Tako

KUIH TAKO

Assalamu`alaikum wbt, Salam pagi selasa :D,

Satu jer nk ckp, mata kita pedih2, kurang selesa sikit kalau dah dtg penyakit yg satu nii, nak buat kerja pun jadi malas gitu, nak2 bab menggosok mmg tak de mood terus nak buat. Nak duk depan laptop lama2 pun malas sbb terang sgt jdnyer kita tak leh tulis panjang2 :D

REsepi dr dapo Wendy, table for 2, kat sana ada tunjuk cara2 nak buat bekas dia ni, tp seelok eloknya guna daun pandan yg besar sikit, kebetulan masa g pasar minggu lepas TERjumpa daun pandan yg besar2 gituu ehehe.. jdnyer kuih ni menu 4 hari lepas kalau tak silap, kita pun dah lupa :D Ok resepinyer kita cnp kat sini ya, minta izin n halal kembali resepinya tenkiu!! Mmg rasa dia lain sikit kalau guna tepung hoen tak reti nak eja tuu, guna mung bean starch rasanya lagi asli gituu :D Selamat mencuba n terima kasih setiap kunjungan :-)

KUIH TAKO
Resepi Asal : WENDY table for 2

Pandan Layer

• 25gm mung bean starch (green bean flour)
• 250ml pandan juice
• 60gm sugar
• 3 water chestnuts, peeled and chopped

Coconut layer

• 15gm mung bean starch
• 125ml water
• 125ml coconut milk
• 50gm sugar
• Very small pinch of salt

Sedappp sgt2! lama dah cari resepi yg ni ehehe...

Method:

1. Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick.
2. Spoon over prepared casings
3. Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury.
4. Spoon over the pandan layer.
5. Let cool down to room temperature and it will harden. Best served when chilled.

love it! :-)