Pudding with Coconut Topping (Tako)
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.
Ingredients
- 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
- 350 ml (12 fluid ounces) coconut milk
- 1 tablespoon rice flour
- ½ tablespoons corn starch
- 1 teaspoon salt
Steps
- Combine the rice flour, cornstarch, and water in a mixing bowl to begin to make the jelly base.
- Strain the mixed ingredients from previous step into a saucepan, and stir in the sugar.
- Boil over medium heat while stirring constantly for 5 minutes. Then set the heat lower and cook while stirring for 5 minutes.
- Stir in the water chestnuts or lotus seeds.
- Divide the mixture between pandan leaf cups, and leave it to cool.
- Place a medium saucepan over low heat and mix all the coconut topping ingredients together.
- Stir for 10 minutes until the mixture becomes a thick custard.
- Let cool for a few minutes, then put the topping carefully on top of the jelly base in each cup.
More recipes with rice flour, cornstarch, brown sugar or coconut milk
Adapted from “Pudding with Coconut Topping (Tako)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.