Tuesday, April 13, 2010

Kuih Tako Pandan

Recipe from 'Traditional Kuih-Muih' by Wong Sip Moi.

It seem like, it quite difficult to get the broad type of pandan leaves in our local wet market. I had to ask the vegetable store keeper to keep a few bunches for me. Fortunately, he managed to get one bunch for me. However, I still find that it not the broadness which I wanted. He told me that mostly the broad type of pandan leaves are reserved for local restaurants. No choice, so I just have to use it. So my kuih is quite small and short.


Ingredients (yield about 24 kuihs)
Water chestnut layer:
30g cornflour
30g green pea flour
195ml water
70g sugar
250ml pandan juice
1/8tsp salt
100g water chestnuts (peeled, finely diced)

Coconut layer:
28g rice flour
30g green pea flour
250ml concentrated coconut milk
350ml water
60g sugar
1/4tsp salt
(I used freshly squeeze thick coconut milk and dilute it with small amount of water, in order to get 600ml of liquid.)

Water chestnut layer:
1. Mix all the ingredients together in a pot until well-blended except water chestnuts.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Add in the diced water chestnuts, stir well and remove from fire.
4. Spoon water chestnuts mixture into the pandan casings and lightly knock it on the table top to even out the surface.

Coconut layer:
1. Mix all the ingredients together in a pot until well-blended.
2. Cook over low fire until it thicken and bubbles appeared, stir at all time.
3. Remove from fire.
4. Spoon coconut mixture into the half filled pandan casings and lightly knock it on the table top to even out the surface.
5. Leave it aside to cool then chill them in the fridge.

Pandan casings:
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.)


Yummy Bakes said...

This is a nice kueh but seem a lot of work involved yah?

Sonia ~ Nasi Lemak Lover said...

Wor, you even make this, look difficult to do ho, but I must try when I free. Thanks for sharing.

Anonymous said...


Without toothpick can the pandan leaf stay together?


DG said...

I love this dessert very much. You are very good in wrapping the tako. Looks so perfect just like what we see in Thai restaurant.
I agree with you here very hard to get broad type of pandan leave and this is another excuse for me keep delaying to do that ;)

MaryMoh said...

Wow...looks fabulous. I really miss these. Thanks for sharing the recipe and showing how to make the case.

Happy Flour said...

Hi Yummy Koh, Sonia and MaryMoh,

Thanks, it may look difficult and a lot of work but it actually not. It's worth trying and this is really yummy! :)

Happy Flour said...

Hi Jean,

Mine has no problem. Fold in from the thicker end first then press the four corner so that it will stand up and stay together.

Happy Flour said...

Hi DG,

Thanks for your compliment. :)

I wanted to make some more tako but can't get any from the market already. So sad. :(

Reanaclaire said...

wow..such a lovely yummy blog over here.. thanks to sherry..
btw, i am claire visiting from reanaclaire.com :)

Happy Flour said...

Hi Reanaclaire,

Thanks and happy blogging. :)

Tricia said...

Looks absolutely delicious!

chris said...


Happy Flour said...

Hi Tricia and Chris,

Thanks both of you for your nice words. :)

Anonymous said...

thanks for sharing
still confused on the folding pf the casing:(

Happy Flour said...

Hi Anonymous,

I think it better you get a piece of paper and practice on it. The tactic is overlapping each fold.

Shirley said...

Wow..looks yummy! I tried with a ready-made packet at home, and wonder how it is supposed to be served :P Can they be served cool?

Happy Flour said...

Hi Shirley,

These are supposed to serve cold.

Anonymous said...

Hi Happy Flour,

How do you make the pandan water?


Happy Flour said...

Hi Anonymous,

Blend about 8 to 10 blades of padan leaves with 300ml of water, strain and it ready to use.

Ai Lin said...

Hi, I tried making it today and left in the fridge to chill and after 5 hours, the santan bit still not hardened. I did the same method like you suggested, cook over low fire keep stirring till thicken. Mine even had some lumps maybe because overcooked. I have removed it and tried steaming it see if the santan hardens. Do you know what went wrong?

Happy Flour said...

Hi Ai Lin,

The santan layer should be soft not harden like agar-agar. If you prefer a hard santan layer then you can either reduce the liquid amount or add in extra rice flour or green pea flour.

Anonymous said...

Hi Happy Flour

I m interested to make this dessert but please advise me what is green pea flour? Is it the same as 'hoon kwe flour'?

Priscilla Poh

Happy Flour said...

Hi Priscilla,

It is same as hoon kwe flour.

Wendy said...


what is mung bean starch? Is it the same as green pea flour?