Cookbook:Pudding with Coconut Topping (Tako)

Pudding with Coconut Topping (Tako)
Category	Dessert recipes
Difficulty

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Thai pudding with coconut topping, or tako (Thai: ตะโก้), is a Thai dessert made of rice flour, sugar, coconut milk, and other flavoring ingredients such as corn or taro. It is a traditional dessert of Thailand. Tako has three main parts. First, the jelly base made of flour mixed with water and sugar. The second part is the topping made of coconut milk. The last part is the cup or krathong (Thai: กระทง), made of pandan leaves.

Ingredients

Jelly base

• 75 g (3 ounces) rice flour
• 2 tablespoons corn starch
• 250 ml (8 fluid ounces) water
• 1 tablespoon soft brown sugar
• 225 g (8 ounces) white sugar
• 50 g (2 ounces) water chestnuts, finely chopped, or 25 grams (1 ounce) lotus seeds

Coconut milk topping

• 350 ml (12 fluid ounces) coconut milk
• 1 tablespoon rice flour
• ½ tablespoons corn starch
• 1 teaspoon salt

Preparation

1. Combine the rice flour, cornstarch, and water in a mixing bowl to begin to make the jelly base.
2. Strain the mixed ingredients from previous step into a saucepan, and stir in the sugar.
3. Boil over medium heat while stirring constantly for 5 minutes. Then set the heat lower and cook while stirring for 5 minutes.
4. Stir in the water chestnuts or lotus seeds.
5. Divide the mixture between pandan leaf cups, and leave it to cool.
6. Place a medium saucepan over low heat and mix all the coconut topping ingredients together.
7. Stir for 10 minutes until the mixture becomes a thick custard.
8. Let cool for a few minutes, then put the topping carefully on top of the jelly base in each cup.