Tako

1. 1

   Prepare Pandan Juice

   Cut 15g fresh pandan leaves into small pieces, about 1-inch long. Place in a blender with 250ml water. Blend on high speed for 1-2 minutes until the leaves are completely broken down and the water turns bright green. Strain the mixture through a fine mesh sieve or cheesecloth, pressing down on the solids to extract as much green juice as possible. Discard the leaf pulp. You should have approximately 250ml of vibrant green pandan juice. Set aside.

   5m

   Tips:

   • • Use fresh pandan leaves for the best fragrance and color
   • • If using pandan extract, mix 1-2 teaspoons with 250ml water instead
   • • Press firmly on the solids to extract maximum flavor and color
   • • The juice should be a brilliant green color
2. 2

   Prepare Water Chestnuts

   If using fresh water chestnuts, peel them thoroughly using a paring knife or vegetable peeler. If using canned water chestnuts, drain them well and pat dry with paper towels. Chop the water chestnuts into small pieces, approximately 1/4 to 1/3 inch cubes. You want them small enough to fit comfortably in the pudding cups but large enough to provide a satisfying crunch. Set aside in a small bowl.

   5m

   Tips:

   • • Fresh water chestnuts have better texture but canned work well too
   • • Make sure pieces are uniform size for even distribution
   • • Don't chop too finely or you'll lose the signature crunch
   • • Pat canned chestnuts very dry to prevent excess water in pudding
3. 3

   Make Pandan Cups (Optional)

   If making traditional pandan cups, take whole fresh pandan leaves that are flexible and about 10-12 inches long. Fold each leaf to create a small cup shape: form a cone at one end by overlapping the leaf onto itself, then fold the remaining length around to create walls, securing the overlapped sections with a staple or toothpick. The cups should be about 2 inches in diameter and 1-1.5 inches deep. Make 24 cups total. Alternatively, use small disposable cups, mini ramekins, or silicone cupcake molds.

   15m

   Tips:

   • • Pandan leaves add extra fragrance but aren't essential
   • • Work gently to avoid tearing the leaves
   • • Any small cup or mold about 2-3 tablespoons capacity will work
   • • Silicone molds make unmolding easier if serving chilled
4. 4

   Prepare Pandan Layer Mixture

   In a medium saucepan, combine the strained pandan juice (250ml), 25g mung bean flour, 10g tapioca starch, 60g palm sugar, and 1/8 teaspoon salt. Whisk together thoroughly until all the starch is completely dissolved and no lumps remain. The mixture should be smooth and vibrant green. Stir in the chopped water chestnuts, distributing them evenly throughout the mixture.

   3m

   Tips:

   • • Whisk well to prevent lumps - mung bean flour can clump easily
   • • Make sure sugar is fully dissolved before cooking
   • • If using granulated sugar instead of palm sugar, it dissolves faster
   • • The mixture will look thin now but will thicken during cooking
5. 5

   Cook Pandan Layer

   Place the saucepan with the pandan mixture over medium-low heat. Stir constantly with a wooden spoon or silicone spatula in a figure-eight motion, making sure to scrape the bottom and sides of the pan. At first nothing will seem to happen, but after 3-5 minutes the mixture will suddenly begin to thicken. Continue stirring as it transforms from opaque to translucent and becomes glossy. When the mixture has thickened to a pudding-like consistency and you can see through it (translucent), remove from heat immediately. The mixture should coat the back of your spoon and the water chestnuts should be evenly distributed.

   8m

   Tips:

   • • Constant stirring is essential to prevent burning and ensure even cooking
   • • Be patient - the thickening happens suddenly after several minutes
   • • Don't use high heat or the bottom will burn before the mixture cooks through
   • • The translucent, jewel-like appearance is key to authentic tako
6. 6

   Fill Cups with Pandan Layer

   Working quickly while the pandan mixture is still hot and pourable, arrange your prepared cups or molds on a tray or work surface. Using a spoon or small ladle, fill each cup about 2/3 to 3/4 full with the pandan mixture, making sure each gets some water chestnut pieces. Tap the tray gently on the counter to remove any air bubbles and level the surface. Allow the pandan layer to cool and set for at least 10-15 minutes at room temperature until the surface is firm to touch.

   5m

   Tips:

   • • Work quickly as the mixture will continue to thicken as it cools
   • • Leave room at the top for the coconut layer
   • • Distribute water chestnuts evenly among the cups
   • • The pandan layer must be set before adding coconut layer
7. 7

   Prepare Coconut Layer

   While the pandan layer is setting, prepare the coconut topping. In a clean medium saucepan, combine 125ml thick coconut milk, 175ml water, 25g mung bean flour, and 1/4 teaspoon salt. Whisk together thoroughly until the mung bean flour is completely dissolved and the mixture is smooth with no lumps. The consistency should be creamy and pourable.

   3m

   Tips:

   • • Use the thickest coconut milk or cream you can find for best flavor
   • • Whisk well to ensure no lumps of flour remain
   • • The salt is crucial for the sweet-salty balance
   • • This mixture will be thinner than the pandan layer
8. 8

   Cook Coconut Layer

   Place the saucepan with the coconut mixture over medium-low heat. Stir constantly with a wooden spoon or whisk, making sure to scrape the bottom and corners of the pan. After 3-4 minutes, the mixture will begin to thicken slightly. Continue cooking and stirring until it reaches a consistency similar to light cream or thin custard - it should easily coat the back of a spoon but still be quite pourable. Remove from heat. The mixture should be smooth, creamy, and opaque white.

   5m

   Tips:

   • • Don't overcook or the coconut layer will be too thick
   • • Keep the heat gentle to prevent the coconut from breaking or curdling
   • • The coconut layer should be noticeably thinner than the pandan layer
   • • Constant stirring prevents skin from forming on top
9. 9

   Add Coconut Layer to Cups

   Once the pandan layer has set and the coconut mixture is ready, carefully spoon or pour the warm coconut mixture over the set pandan layer in each cup. Fill almost to the top, leaving just a tiny bit of space at the rim. The white coconut layer will create a beautiful contrast with the green pandan layer below. Be gentle to avoid disturbing the pandan layer. Allow the tako to cool to room temperature for about 15-20 minutes, then refrigerate for 3-4 hours until completely set and chilled.

   5m

   Tips:

   • • Pour gently to keep the layers distinct and attractive
   • • The coconut layer will set as it cools
   • • Room temperature cooling before refrigeration prevents condensation
   • • Chilling improves the texture and makes them easier to unmold if desired
10. 10

    Serve

    Tako can be served directly in their pandan cups or molds for an authentic street food presentation. If using removable molds, you can carefully unmold them onto a serving platter - run a thin knife around the edge and gently invert. Serve chilled or at room temperature. Traditionally, tako is enjoyed in the cup, eaten with a small spoon or toothpick. The dessert should showcase beautiful layers: translucent green pandan pudding studded with white water chestnuts on the bottom, topped with creamy white coconut. Each bite should deliver the signature contrast of sweet pandan, crunchy water chestnuts, and slightly salty coconut cream.

    2m

    Tips:

    • • Tako is best served chilled but can be enjoyed at room temperature
    • • The two-layer appearance is essential to presentation
    • • If made in pandan cups, guests eat directly from the cup
    • • Best consumed within 1-2 days of making

• •Mung bean flour (green bean starch) is essential for the signature translucent, jewel-like appearance - don't substitute with regular flour
• •Fresh pandan leaves provide the best color and fragrance, but quality pandan extract works well too
• •The key to success is constant stirring when cooking both layers to prevent lumps and ensure smooth texture
• •Don't rush the cooking process - low and steady heat prevents burning and ensures proper texture development
• •Quality coconut milk makes a huge difference - use Thai brands like Aroy-D or Chaokoh for authentic flavor
• •Water chestnuts provide signature crunch; fresh are best but canned work perfectly if well-drained
• •The sweet-salty balance is crucial - don't skip or reduce the salt in the coconut layer
• •Make sure the pandan layer is fully set before adding the coconut layer to maintain distinct, attractive layers
• •Traditional pandan cups add authentic presentation and extra fragrance, but any small cups or molds work fine
• •Tako can be stored refrigerated for up to 2 days; the pandan layer may become slightly cloudy when cold but taste remains excellent
• •Some vendors add a few drops of green food coloring for more vibrant color, though natural pandan color is preferred
• •For easier unmolding, use silicone molds or lightly grease your molds with neutral oil before filling

• •
  Thai iced tea
• •
  Hot jasmine tea
• •
  Fresh coconut water
• •
  Thai iced coffee
• •
  Nam takrai (lemongrass tea)
• •
  Serves as a refreshing dessert after spicy Thai meals
• •
  Perfect afternoon snack with tea during New Year celebrations

Khanom Tako is a traditional Thai dessert with roots extending back several centuries, though its exact origins are difficult to pinpoint. The name 'tako' has interesting etymology - some believe it's derived from the sound of the dessert being popped into the mouth, while others suggest it comes from the bowl-like shape resembling a mortar (krok). Tako belongs to the broader family of traditional Thai desserts (khanom Thai) that emerged during the Ayutthaya period and flourished under royal patronage. These desserts were influenced by the culinary traditions of China, India, and indigenous Thai cooking, incorporating ingredients like mung bean flour (used in Chinese desserts) with local elements like pandan and coconut. Tako specifically represents the Thai-Southeast Asian tradition of layered puddings served in natural containers. The use of pandan leaf cups is both practical and aromatic, adding fragrance while providing an edible, biodegradable serving vessel - a clever example of sustainable food practices long before modern environmental awareness. Historically, tako was particularly associated with Thai New Year celebrations (Songkran) in April, though it eventually became available year-round as a popular street snack. The dessert showcases several principles central to Thai dessert-making: the use of natural colors from plants (green from pandan), the importance of coconut in Thai cuisine, the balance of sweet and salty, and the emphasis on contrasting textures. Throughout the 20th century, tako became a staple of Thai street food culture, sold by vendors at markets, temple fairs, and festivals throughout the country. Each vendor developed their own variations, adding different ingredients like corn, taro, or sago pearls. Today, tako remains beloved throughout Thailand and has spread to neighboring countries like Malaysia and Singapore (where it's called kuih tako), representing the shared culinary heritage of Southeast Asia.

Authentic Thai tako relies on several critical elements that distinguish it from similar desserts in the region. First and most importantly, the base layer must be made with mung bean flour (also called green bean starch or green pea flour), not regular flour or tapioca starch alone. Mung bean flour is what creates the signature translucent, jewel-like appearance when cooked - the pudding should be clear enough to see through, almost glass-like in quality. This specific ingredient is used traditionally in Thai desserts and requires careful cooking technique to achieve the proper translucent effect. Second, the pandan element is essential not just for flavor but for the natural green color and aromatic quality it imparts. While pandan extract can substitute, fresh pandan leaves provide deeper fragrance and more authentic flavor. Third, the two-layer structure is fundamental - tako is defined by the contrast between the sweet, fragrant, translucent pandan layer and the creamy, slightly salty coconut topping. This sweet-salty balance is characteristic of Thai desserts and should not be compromised. The coconut layer must contain salt to be authentic. Fourth, water chestnuts are traditional for their crunchy texture contrast, though corn has become an accepted variation. The crunch element is important to break up the soft pudding texture. Fifth, authentic tako is served in small portions - traditionally in pandan cups or small bowls - emphasizing that it's meant as a light snack or palate cleanser, not a heavy dessert. The portions are delicate and refined. Sixth, the texture must be properly balanced: the pandan layer should be firm but yielding, with a slight bounce, while the coconut layer should be soft, creamy, and just barely set. Finally, traditional tako is never overly sweet. The sweetness is moderate and comes primarily from palm sugar in the pandan layer, balanced by salt in both layers. Street vendors in Thailand who have perfected this dessert understand the precise moment when the pandan mixture turns translucent and the exact consistency needed for each layer. These nuances, passed down through generations, are what make authentic tako special - a simple dessert elevated to an art form through technique, quality ingredients, and attention to balance.