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Kuih Tako
Kuih Tako

Before you jump to Kuih Tako recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are today being given more attention than ever before and there are good reasons why this is so. The overall economy is affected by the number of people who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. People typically believe that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, people can modify their eating habits for the better by making a couple of small changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably buy lots of food items out of habit. For example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? A great healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy every day. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

All in all, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to kuih tako recipe. To make kuih tako you need 12 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Kuih Tako:
  1. Provide Bottom Layer - Green
  2. Provide Pandan leaves (for juice and casing)
  3. You need 1 l water
  4. Use 300-400 g sugar (sweetness level is up to you)
  5. Provide 100 g Hun Kwe flour (I used corn starch)
  6. Use 6-10 water chestnuts/Chinese turnips (peel and dice)
  7. You need Top Layer - White
  8. You need 1 l coconut milk
  9. Prepare 400 ml water
  10. You need 100 g sugar
  11. Use 100 g Hun Kwe flour (I used corn starch)
  12. You need 1 tbs salt
Steps to make Kuih Tako:
  1. Bottom Layer - Green: Make the baskets/casings using the Pandan leaves to hold your tako. If you can’t make one, you can simple use any containers to hold the dessert.
  2. Blend the pandan leaves with 250ml - 300ml water, we getting the juice, baby! And then strain into a bowl.
  3. Mix all the bottom layer ingredients in a saucepan together with the pandan juice. Stir until combined. Stir and cook over low heat until about 4 to 5 minutes.
  4. Add water chestnuts/Chinese turnips and continue to stir for another 3 to 4 minutes. Keep stirring until the mixture thicken.
  5. Pour the mixture evenly into the casing and let it cool.
  6. Top Layer - White (coconut mixture): Mix all the top layer ingredients in a saucepan together with the pandan juice. Stir until combined. Cook on low heat for about 8 to 9 minutes, or until the mixture thicken.
  7. Pour the coconut mixture over the pandan water chestnuts layer. Let it cool completely before refrigerate.
  8. Serve chilled. Enjoy!

This delicious coconut-flavoured dessert is made using mung bean flour. It is really special due t. Kuih Tako is a must-have 'kuih' during the month of Ramadan. This delicious coconut flavoured dessert is made using mung bean flour. This delicious coconut flavoured dessert is made using mung bean flour.

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