Photograph of the finished Khanom tako

Thailand · Thạch dừa lá dứa Khanom tako

Khanom tako

50 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tapioca starch Tapioca starch 5.6 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Sugar Sugar 5.6 oz
  • Photograph of Pandan leaves Pandan leaves 16 leaves
  • Photograph of Water chestnut (Chinese water chestnut) Water chestnut (Chinese water chestnut) 5.6 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Grind pandan leaves to extract the green juice, then filter it carefully.
  2. 2 To make the bottom layer: mix pandan leaf water, tapioca starch, and sugar, stirring until clear and thick, then mix in diced water chestnuts.
  3. 3 Pour the bottom layer into the banana leaf mold and let it set.
  4. 4 To make the top layer: combine coconut milk, tapioca starch, and more salt to give the surface a slightly salty taste, stirring until thickened.
  5. 5 Pour the white layer on top, then let it cool and refrigerate for 1 hour to allow the two layers to separate.

With an appliance

  • Microwave 44 min

    Replace steps 2 and 4: separately heat each mixture at 700 W for 4 minutes, stirring every minute until thickened before pouring the layer; steps 1, 3, and 5 remain the same.

Start cooking