Asian Desserts (Thailand)

Taku Siam (Tako Siam)

These Thai desserts are 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

Method

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.

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