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Sweet Water Chestnut with Coconut Custard: Ta-ko Haew

Sweet, salty, and creamy dessert with water chestnut called "Ta-ko Haew" in Thai
Last Modified On: Thursday, 05/July/2007 22:41:03pm

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Ta-ko Haew Ingredients: rice flour, tapioca flour, pandanus leaf juice, water chestnuts, sugar, coconut milk, salt

Ingredients
Base
½ cup rice flour
2 Tbsp tapioca flour
1 ¾ cup water
¼ cup pandanus leaf juice
1 can (8 oz.) water chestnuts
1/3 cup sugar

Topping
1 can coconut milk
2 tsp sugar
¼ cup rice flour
1 tsp salt

Preparation for Base
1. Cut water chestnuts into small dices.
Preparation for base ta-ko haew: No.1 Cut water chestnuts into small dices

2. Mix rice flour, tapioca flour, and sugar together. Add water and pandanus leaf juice in a pot, stir well until the flour dissolve.
Preparation for base ta-ko haew: No.2 Mix flour, sugar, water, and pandanus leaf juice in a pot, stir well until the flour dissolve

Preparation for base ta-ko haew: No.2 Mix flour, sugar, water, and pandanus leaf juice in a pot, stir well until the flour dissolve

3. Bring the flour mixture to boil on medium heat, stir frequently until the flour mixture is thick.
Preparation for base Ta-ko Haew: No.3 Bring mixture to boil on medium heat, stir frequently until the mixture is thick

Preparation for base Ta-ko Haew: No.3 Bring mixture to boil on medium heat, stir frequently until the mixture is thick

4. When the mixture is thick, add diced water chestnuts, stir well until the mixture is boiled again, then remove from heat.
Preparation for base Ta-ko Haew: No.4 Add dice water chestnuts, stir well, then remove from heat

Preparation for base Ta-ko Haew: No.4 Add dice water chestnuts, stir well, then remove from heat

5. Spoon the flour mixture into individual small cups for the base.
Preparation for base Ta-ko Haew: No.5 Spoon the flour mixture into individual small cups for the base

Preparation for base Ta-ko Haew: No.5 Spoon the flour mixture into individual small cups for the base

Preparation for Topping
1. Mix coconut milk, sugar, rice flour, and salt together, stir well.
Preparation for topping Ta-ko Haew: No.1 Mix coconut milk, sugar, rice flour, and salt together, stir well

Preparation for topping Ta-ko Haew: No.1 Mix coconut milk, sugar, rice flour, and salt together, stir well

2. Bring coconut mixture to boil on medium-low heat, stir frequently until the mixture is thick, and then remove from heat.
Preparation for Topping Ta-ko Haew: No.2 Bring coconut mixture to boil, stir frequently until the mixture is thick, remove from heat

Preparation for Topping Ta-ko Haew: No.2 Bring coconut mixture to boil, stir frequently until the mixture is thick, remove from heat

3. Spoon coconut cream mixture and top on each cup of prepared base.
Preparation for Topping Ta-ko Haew: No.3 Spoon coconut cream mixture and top on each cup of prepared base

Preparation for Topping Ta-ko Haew: No.3 Spoon coconut cream mixture and top on each cup of prepared base

4. When topping is cool, serve immediately.