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
Method
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
