Tako (Layered Thai Dessert Made with Mung Bean Flour and Water Chestnut)
This recipe is by Chef Suriya Phusirimongkhonchai who heads Spices, a South-East Asian restaurant at the JW Mariott, Mumbai. This dish packs in all the typical Thai flavours and was served by him at the Thai Street Food festival, where we interviewed him about the lesser known aspects of Thai cuisine. Watch the video here.
Image courtesy: JW Mariott, Mumbai
|Serves||4||Published||Wednesday, 15 January 2014|
|Recipe type||Custards||Author||Chef Suriya Phusirimongkhonchai|
For 4 people ()
- 2 tablespoon(s) water chestnut
- 1 cup(s) water
- 1 tablespoon(s) mung bean flour
- 1 tablespoon(s) rice flour
- 1 cup(s) sugar
What You Need
- pandana leaves
- 1 cup(s) mung bean flour
- 1 cup(s) rice flour
- 1 cup(s) coconut milk
- 1 cup(s) sugar
- 1 teaspoon(s) salt
- LAYER 1: Add water with mung bean flour, rice flour and sugar. Bring to a boil. (Mung bean flour is a fine-grained starch derived from the mung bean plant and is widely available in India. It is a very authentic ingredient and there is no substitute for it.)
- Keep stirring the mixture over medium heat till it becomes sticky.
- Add water chestnuts and mix well.
- Make a square shaped container with pandana leaves.
- Fill the pandana leaf container half with the above mixture. Keep aside and let it cool.
- LAYER 2: Mix coconut milk with rice flour, sugar, salt and mung bean flour.
- Bring to a boil and then cook over medium flame.
- Keep stirring the mixture till it thickens.
- Pour this mixture into the half-filled pandana leaf containers. Let it cool and serve chilled.
- Garnish with coconut milk.