Khanom Tako ( Thai dessert, Sweet Taro mash with Coconut creamTopping)

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Hello, everyone! 😀

• There are so many Thai desserts,both traditional and adapted. Many have been popular since the past and have been passed down to the present day. Today, I have a Thai dessert called "Khanom Tako" to introduce to you. It's a dessert my grandmother used to make and sell when I was a child. I got to eat it often but never got tired of its taste and aroma.

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Khanom Tako

• It has two layers.The bottom layer is made from flour and sugar, giving it a sweet taste. The top is a salty coconut cream layer which slightly cuts through the sweetness of the bottom layer. The texture is soft, fragrant, and sweet from the coconut milk.

• You can add various ingredients to the flour mixture of the bottom layer, such as corn, taro, water chestnuts, or mung beans, to add different flavors and textures. Today, I'm adding taro.

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Ingredients

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Bottom Layer (Flour and Taro Mixture)

• 1 cup small pieces of taro
• Small diced taro (for garnish)
• 1/2 cup Arrowroot Flour
• 2 tbsp Tapioca starch
• 3/4 cup Granulated sugar
• 2 cups Water
• A pinch of Salt

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Top Layer (Coconut cream Topping)

• 1 cup Coconut milk
• 2 tbsp Rice flour
• 1 tbsp Tapioca starch
• A pinch of Salt

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Instructions

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• Steam the taro until cooked. Set aside.

• Prepare a pan. Add the arrowroot Flour, tapioca starch, sugar, salt, and water. Stir until everything is dissolved.

• Add the steamed taro pieces to the pan (except for the small diced taro, which will be used for garnish).

• Place the pan on the stove over medium heat. Stir constantly. When the mixture starts to heat up, reduce to low heat. Stir continuously, making sure to scrape the bottom of the pan to prevent burning.

• Keep stirring until the mixture becomes thick and sticky. Turn off the heat.

• Continue stirring the mixture for a little while to let it cool down slightly.

• Spoon the mixture into plastic cups, filling them about halfway. Let them cool down. (Normally, Khanom Tako is traditionally served in Pandan leaf or Banana leaf cups to add fragrance, but today I'm adapting and using plastic cups.)

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Make the coconut cream topping

• Prepare a pot. Add the coconut milk, rice flour, tapioca starch, and salt. Stir until well dissolved.

• Place the pot on the stove over medium heat. Stir the mixture. When it starts to heat up, reduce to low heat. Stir constantly until the mixture thickens and becomes smooth.

• Spoon the coconut cream mixture over the cooled taro mixture.

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• Garnish the top with the reserved steamed diced taro.

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The Khanom Tako is ready to eat!

• The bottom layer is taro mixed with flour and sugar,with a soft, delicate texture and a sweet, fragrant taro taste. The top is seasoned coconut cream, which has a salty taste that perfectly complements the sweetness. Overall, it's a delicious dessert.

• I wish everyone could try it if you come here, or if you have these ingredients, please try making it yourself.

🙏 Thank you to everyone who stopped by to read this. Thank you for all your comments and support. See you next time!...Bye~🤗

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