Kuih Tako is a must-have kuih during the month of Ramadan. This delicious coconut-flavoured dessert is made using mung bean flour. It is really special due to its soft and dainty texture.
https://www.nyonyacooking.com/recipes/kuih-tako-pandan
It is always during the month of Ramadan that I often look out for Kuih Tako. Usually, a root vegetable called Chinese turnip is used to add a subtle crunchiness to the kuih.
As it is not common to find Chinese turnip in Europe, I used water chestnuts instead. That contributes to the unique crunchiness of the soft kuih. This combination is truly awesome. Cook the mung bean flour at medium to low heat so that it does not burn but should be thick enough to be placed into the folded pandan leaves baskets.
You can make the pandan leaves baskets a day before. Kuih Tako **should be stored in the refrigerator** to ensure it is really chilled before serving.
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