Tako (Mung Bean Jelly with Coconut Cream)
Tako (Mung Bean Jelly with Coconut Cream), ตะโก้, is one of the most delicious and common Thai desserts you will find almost everywhere in Bangkok. In Thailand, Tako is usually made in a bite size cup, which made from fresh aromatic pandan leaves. The dessert has 2 layers: a jelly custard on the bottom with coconut cream on top. The ingredients for the custard are various; they can be corn kennels, taro or water chestnuts.
When I was working in Bangkok, I loved to have Water Chestnut Toko both after and between meals. It was and still one of my guilty pleasures.
Unfortunately, I have no access to pandan leaves that are used as a container, natural color and aroma for this dessert. So please forgive me for not able to keep the original beautiful presentation of the dessert.
35 grams mung bean flour
400 cc. water (use pandan juice if you can)
125 grams sugar
80 grams corn kennels , boiled
400 cc. coconut milk
25 grams rice flour
1 teaspoon salt
small silicone or plastic cups
1. Mix the bottom layer ingredient in the mixing bowl. Set aside.
2. In another mixing bowl, mix the top layer ingredient. Set aside.
3. Cook the mixture over very low heat util the mixture is thicken and shining. Remove from heat and cover with cling film.
4. Fill half of the silicone cups with the bottom mixture then immediately put the coconut cream mixture on top. Leave for 10-15 minutes to set and cool.