Kueh Tako

My sister given lot of the pandan leaves to me then I'm start searching for the recipe who's use pandan leaves. When I'm saw this recipe from Wendy, is easy to prepared the filling. Just need to make the casing beforehand.

Adapted from : Wendyinkk

(I'm double the ingredients to make 40 yields)
(I'm using measurement of 3.5cm per cut)

Pandan Layer

25 gm mung bean starch(green bean flour) or cornstarch flour
250 ml pandan juice
60 gm sugar
3 water chestnuts, peeled and chopped

Coconut Layer

15 gm mung bean starch or cornstarch flour
125 ml water
125 ml coconut milk
50 gm sugar
pinch of salt

Method for Pandan Layer:

1. Mix everything together and cook on medium low heat until look transparent and thick.
2. Spoon over prepared casings. Set a side.

Method for Coconut Layer:

1. Mix everything together and cook on medium low heat until thickens. Taste, should no longer taste floury.
2. Spoon over the pandan layer.
3. Let cool down to room temperature and it will harden. Best served when chilled.

Notes:

Use the left over pandan leaves from making the casing to blend the pandan juice.

If your casing have holes do this step