THAI SWEETCORN TAKO / KUIH TAKO JAGUNG THAI

Taku Siam or Tako Siam are popular Asian desserts from the land of Thailand that use plenty of water chestnuts. Sweet and creamy. These Thai desserts are best enjoyed well-chilled from the fridge.

You can prepared this in advance and store in the refrigerator. The casings of this tako are made from screwpine leave (daun pandan). This enhanced the aromatic smell of tako. For this recipe I used both the water chestnut and sweet cream corn. Loved this desserts. For those having difficulties to get hold of scewpine you can used small molds.

Ingredients for Bottom layer

4 cups / 4 cawan   Water /air
4 pieces / 4 helai   Pandan (screwpine) Leaves / daun pandan
3 tsp / 3 sdt   Cornflour / tepung jagung
4 1/2 tbsp/ 4 sdb Green Bean Flour / tepung Hong Kue
3/4 cup/ 3/4 cawan  Granulated Sugar / gula
120 g  / 120 g Water Chestnuts; diced into cubes /sengkuan Cina

3 tbsp / 3 sdb  Sweet Corn /Jagung Manis

Ingredients for Top layer

2 1/2 cups / 2 1/2 cawan      Coconut Milk/Santan
1/2 cup / 1/2 cup   Water /air
1 tbsp / 1 sdb   Rice Flour / tepung beras
2 1/2 tbsp /  2 1/2 sdb         Green Bean Flour /Tepung Kacang Hijau
1/2 tsp/ 1sdt   Salt/garam

PREPARATION

1. To prepare the pandan juice, put the pandan leaves with some water and beat in blender. Squeeze the juice out with a clean cloth./Blend aun pandan dengan air dan tapis
2. To prepare the bottom layer, mix the cornflour with the pandan juice. Then add in green bean flour, sugar and water chestnuts and sweetcorn. Stir this mixture over low heat till it thickens and the mixture is clear./Campur semua bahan bahagian bawah dengan air daun pandan. kacau atas api kecil sehingga adunan pekat.
3. Remove from heat and spoon mixture into prepared pandan leaf cups. Leave to set./ Alihkan dari api dan sudukan ke dalam acuan daun pandan.
4. For the top layer, mix rice flour with green bean flour with some coconut milk in a saucepan. Add the remaining coconut milk, water and salt./ Campurkan semua bahan atas dengan santan dan air.
5. Heat mixture on low heat till thickened. Remove from heat and spoon on top of the pandan layer. Serve best after refrigerated and the pudding has set./ Kacau atas api kecil sehingga pekat. Angkat dan sudukan ke atas bahagian bawah tadi.

Step by step  Tako casing photo and steps adapted from Happy Flour

1. Peel off blades of pandan leaves and wash them.

2. Trim away the thick, hard end.

3. Give a half snip on the leaf about 4.5cm long each. (refer to the 1st and 2nd photo) 

4. Fold the pandan leaf inward by over-lapping one another.

5. Use a thin toothpick to secure the casing. (I didn't use any toothpick as it will tear the leaf.)

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Pencuci mulut yang hebat dari negara jiran kita Thailand. Saya suka kuih ni, lembut, lemak dan cair di mulut. Membuatnya tak sukar tapi menyediakan acuan daun pandan ini agak rumit sedikit. Daun pandan harus lebar. Dalam keadaan sukar untuk mendapatkan daun pandan bolehla gunakan acuan-acuan kecil. Saya dapati sekarang ini ada yang menjual kuih tako ini menggunakan bekas-bekas kecil bertutup. Biasanya resipi ini menggunakan sengkuang Cina yang diracik halus.  Untuk resipi ini saya masukkan juga jagung manis.

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