>
Thai Tako
Presented by:
Description
Weather be its color, texture or unique taste, this is a dessert which will satisfy your cravings. The ingredients may not look like something to put on dessert, but trust us, the end result will take you by surprise.
Ingredients
For the bottom layer
-
1 tbsp Rice Flour
-
2 tbsp Tapioca Flour
-
1 tbsp Mung bean starch
-
1 cup of water
-
350g purple sweet potatoes
-
110 g white sugar
For the top layer
-
500 ml coconut cream milk
-
4 tbsp Rice flour
-
1 tbsp Mung starch bean
-
1.5 tbsp sugar
-
1/3 tbs salt
Directions
1. Take a pot, put all the sweet potatoes in it and bring to boil. Then take them out and mash approximately 2/3 of the potatoes, while cut in small cubes the remaining 1/3.
2. Mix the three flours in half cup of water. Pour the water out and add the filtered compost to a pan together with the mashed potatoes portion. Stir it over medium heat, add the sugar and the chopped potatoes.
Continue cooking until the compost becomes hard and sticky, then place it into a round cake mold (approx. 8-10 cm in diameter).
3. For the top layer of the Tako Mix in the same pan the coconut cream milk, rice flour, the bean starch, sugar, and salt. Stir over medium heat until it becomes creamy then quickly pour it on top of the bottom layer within the cake mold.
4. Serve immediately.
Preparation
Total Time:
30
min
Preparation time:
10
min
Cooking time:
20
min
Serving people:
8
Share recipe on
