Taku Siam or Tako Siam belongs to popular Asian desserts. It comes from Thailand. It’s best enjoyed well-chilled from the fridge.
Ingredients for Bottom layer:
- 4 cups Water
- 4 pieces Pandan (screwpine) Leaves
- 3 tspn Cornflour
- 4 1/2 tbsp Green Bean Flour
- 3/4 cup Granulated Sugar
- 120 g Water Chestnuts; diced into cubes
Ingredients for Top layer:
- 2 1/2 cups Coconut Milk
- 1/2 cup Water
- 1 tbsp Rice Flour
- 2 1/2 tbsp Green Bean Flour
- 1/2 tsp Salt
To prepare the pandan juice, put the pandan leaves with some water and beat in blender. Squeeze the juice out with a clean cloth.
To prepare the bottom layer, mix the cornflour with the pandan juice. Then add in green bean flour, sugar and water chestnuts. Stir this mixture over low heat till it thickens and the mixture is clear.
Remove from heat and spoon mixture into prepared pandan leaf cups. Leave to set.
For the top layer, mix rice flour with green bean flour with some coconut milk in a saucepan. Add the remaining coconut milk, water and salt.
Heat mixture on low heat till thickened. Remove from heat and spoon on top of the pandan layer. Serve best after refrigerated and the pudding has set.