Soft Thai Tako Cake Recipe, Perfect for Takjil


This traditional Thai cake tastes sweet and savory with a delicious aroma of pandan and coconut. It tastes better when it’s cold. Suitable for takjil.

His real name is Khanom Tako or the setting is called tako cake or tako. His trademark cake is called pudding pandanus This coconut is made of 2 layers which taste different.

The first layer is pandan dough with a soft, legit taste. While the top layer is a creamy, savory coconut milk mixture. The combination of these two flavors is very pleasant on the tongue.

The container is made of leaves pandanus large so that the aroma is more fragrant. If you are curious about how good it tastes, you can make your own with the recipe guide below.

Thai Tako Cake Recipe

Total Serving Time : 60 Minute
For Presentation: 10 Portion
Recipe Title: Thai Tako Cake
Category : snack
Cook : cake
Preparation Duration : 30 Minute
Cooking Duration: 30 Minute
Total Duration : 60 Minute
Material :
  • 10 large pandan leaves
  • Pandan Dough:
  • 20 g cornstarch
  • 20 g hunkue flour
  • 130 ml of water
  • 40 g sugar
  • 170 ml pandan water and suji
  • 1/4 tsp salt
  • 3 tbsp boiled sweet corn
  • Coconut Dough:
  • 20 g rice flour
  • 20 g hunkue flour
  • 150 ml coconut milk
  • 230 ml water
  • 1/8 tsp salt
  • Toppings:
  • 1 tbsp boiled sweet corn kernels
How to Make Thai Tako Cake:
  1. Cut and shape large pandanus into small squares. If you don’t have a large pandan leaf, use a banana leaf measure.
  2. Pandan dough: Mix in a saucepan, cornstarch, hunkue flour, water, sugar and pandan suji water and salt.
  3. Stir until evenly mixed.
  4. Enter over medium heat until boiling and thick and clear.
  5. Add sweet corn kernels, stir until smooth.
  6. Pour the mixture into a tray or pandan leaf box up to 1/2 the height of the container. Set aside.
  7. Coconut Milk Dough: Mix all ingredients in a saucepan and cook over medium heat until it boils and thickens. Lift.
  8. Pour over the pandan mixture and smooth it out.
  9. Add 1-2 sweetcorn kernels and set aside to cool.
pandan leaf trendThai Tako Cake Recipe Photo: Special

Tips for making Thai tako cakes:

1. The original filling of the tako uses fresh crunchy waterchestnuts. Can be replaced with jicama cut into small pieces or boiled sweet corn kernels. Or you can use pieces of jackfruit.
2. Leaf water pandanus Suji can be made from 10 suji leaves and 3 pandan leaves, cut into small pieces, blended with 200 ml of cooking water and then strain.

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