Thai Pudding With Coconut Topping (Tako): A Traditional Dessert Recipe

Thai pudding with coconut topping, known as Tako, is a delightful dessert from Thailand. This sweet treat combines rice flour, sugar, and coconut milk. It features a jelly base, a creamy coconut topping, and is traditionally served in pandan leaf cups. Tako is a popular choice for those who enjoy the rich flavours of coconut and the unique texture of jelly desserts.

To make this delicious Thai pudding, you will need the following 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 g (1 ounce) lotus seeds

Coconut Milk Topping

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

Follow these steps to prepare the Thai pudding with coconut topping:

1. In a mixing bowl, combine rice flour, corn starch, and water to start making the jelly base.
2. Strain the mixture into a saucepan and stir in the sugars.
3. Boil over medium heat while stirring constantly for five minutes. Lower the heat and cook for another five minutes while stirring.
4. Add the water chestnuts or lotus seeds to the mixture.
5. Divide the mixture between pandan leaf cups and let it cool.
6. For the topping, place a medium saucepan over low heat and mix all coconut topping ingredients together.
7. Stir for ten minutes until it becomes a thick custard.
8. Let it cool slightly before carefully placing it on top of the jelly base in each cup.

Nutritional Values

This traditional Thai dessert is perfect for those who love coconut flavours. The combination of jelly and creamy coconut makes it a unique treat. Enjoy making this delightful dessert at home with these simple steps!