Kanom Tako

Kanom Tako

About This Project


Kanom Ta Ko (Waternut and Coconut Custard)

The ingredients

Rice flour 1/2 cup

Mung bean flour 1 cup

Jasmine flavor 3 cups

Sugar 2 cups

Pandan water 1/2 cup

Steamed, diced waternut 1/2 cup

Pandan Leave Cup (Kratong)

Coconut milk 2 cups

Salt 1 teaspoon


1.Prepare the bottom part of tako by mixing mung bean flour, sugar, pandan water and jasmine extract together in a pot. Turn on medium heat. Stir until cooked and thickened.

2.Then add diced Chinese waternut into the pot. Stir for a moment and turn off the heat. Put the mixture into pandan leave cup, fill it just about half cup

3.Prepare the topping by mixing rice flour, coconut milk and salt together in a small saucepan. Turn on medium heat, stir until well combined and thickened. Turn off the heat

4.Drop coconut topping into pandan leave cup until full. Leave it to cool and it’s ready to serve