Thai cuisine · Desserts & Sweets

Tako Haeo

Sweet water chestnut layer in pandan cups, topped with salty coconut cream and set cold.

Ingredients · for 6 servings

• 250 g water chestnuts (canned, drained)
• 120 g sugar
• 500 ml water
• 60 g tapioca starch (or cornstarch)
• 20 pandan leaves
• 250 ml coconut milk
• 3 tbsp rice flour
• 1 tsp salt

Instructions

1. Fold about 18 small square cups, 5 cm per side, from the pandan leaves using kitchen clips, and stand them on a tray; small glass ramekins work as a substitute.
2. Cut the water chestnuts into 5 mm cubes, blanch for 2 min. in boiling water and refresh in cold water so they stay crisp.
3. Bring the sugar and water to the boil, stir in the mixed tapioca starch and cook for 4–5 min., stirring, until the mixture is clear and thick, then fold in the water chestnuts.
4. Fill the cups two-thirds full with this mixture and let set at room temperature for 20 min.
5. Stir the coconut milk with rice flour and salt and cook over low heat for 5 min., stirring constantly, into a thick white cream — it should hold its shape on the spoon.
6. Spread the coconut cream over the cups, smooth the tops, chill for at least 1 hour and serve well chilled.