Kuih Tako

娘惹糕里Kuih Tako可算是最受欢迎了，无论男女老少无不爱它。班兰的鲜，椰浆的浓郁，马蹄的脆，冰冰凉凉，吃了透心凉。

Kueh Tako

Ingredients:

Green Layer / Bottom Layer 青色底层：

Mung Bean Flour (Hoen Kwe Flour) 绿豆粉 – 50g

Corn Flour 玉米粉 – ½ Tbsp

Castor Sugar – 50g

Water 水 – 460g

Pandan Leaf 班兰叶 – 6 pcs

Water Chestnut 马蹄 (diced切粒) – 8 pcs 

White Layer / Top Layer 白色上层：

Mung Bean Flour (Hoen Kwe Flour) 绿豆粉 – 50g

Salt 盐 – ½ tsp

Castor Sugar 砂糖 – 30g

Coconut Milk – 650g

Method:

1. Bottom layer: blend pandan leaves with water.  Strain to extract     the juice. 底层：班兰叶加水搅烂成汁，过滤取汁。

2.Add the rest of the ingredients to pandan juice.  Cook over low 

    heat until slightly thick.

 把其余的材料加入班兰汁里以小火煮至稍微浓稠。

3. Place some diced water chestnuts on pandan cups.  Spoon batter       (2) into pandan cups till half filled.  Set aside to cool. 

 把一些切碎马蹄放入班兰杯子里。舀一些面糊进杯子里至半

 满。静置冷却。

4.Top layer: Mix all ingredients.  Cook over low heat until almost 

    thick.  Spoon the mixture on top of green layer until full.

 上层：把所有材料混合均匀。以小火煮至稍微浓稠。把面糊

 舀在青色层上。  

5. Level the surface with a wet spoon.  Chill in the refrigerator for 

    at least 3 hours before serving.

 用湿汤匙把表面抹平。放进冰箱里冷冻至少三小时后享用。