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Tako (Ta Koa Med Bou – Thailand Coconut Dessert)

Product Used for the Recipe
Pal Sweet®
Ajinomoto Malaysia
Recipe Description

Tako (Ta Koa Med Bou – Thailand Coconut Dessert)

Ingredients
Ingredients A:
3 tbsp Arrow root powder
1 ½ tbsp Thick pandan juice
250 ml Water
80 g Sugar
4 sachet Pal Sweet® Low-Calorie Sweetener
5 Screw pine leaves, cut into small and blend with some water
6 Fresh water chestnuts, skinned and cut into small cubes
Ingredients B: for the topping
300 g Grated coconut, squeeze to get 3 cups of thick coconut milk
1 tbsp Rice flour
1 tbsp Corn flour
¼ tsp Salt
Method
1. Boil the arrow root with water, pandan juice and sugar cooking until the mixture becomes thick, add the cubed water chestnuts and stir well, remove from fire and add in the Pal Sweet® Low-Calorie Sweetener and mix well.
2. Pour the mixture into the screw pine casing as shown. Chill in the fridge.
3. Boil all ingredients for topping until thick and pour this mixture over the chestnut mixture and chill until set.
Ajinomoto Product