Ta-ko Haew (Sweet Water Chestnut with Coconut Custard)


Sweet, salty, and creamy dessert with water chestnut called "Ta-ko Haew" in Thai. In Thailand we (I) use banana leaf make small bowl for this dessert. But you can use whatever you want like small cups etc.

INGREDIENTS:
  • ½ cup rice flour
  • 2 Tbsp tapioca flour
  • 1 ¾ cup water
  • ¼ cup pandanus leaf juice
  • 1 can (8 oz.) water chestnuts
  • 1/3 cup sugar
PREPARATION:
  • Cut water chestnuts into small dices.
  • Mix rice flour, tapioca flour, and sugar together.
  • Add water and pandanus leaf juice in a pot, stir well until the flour dissolve.
  • Bring the flour mixture to boil on medium heat, stir frequently until the flour mixture is thick.
  • When the mixture is thick, add diced water chestnuts, stir well until the mixture is boiled again, then remove from heat.
  • Spoon the flour mixture into individual small cups for the base.
TOPPING:
  • 1 can coconut milk
  • 2 tsp sugar
  • ¼ cup rice flour
  • 1 tsp salt
Preparation for Topping:
  • Mix coconut milk, sugar, rice flour, and salt together, stir well.
  • Bring coconut mixture to boil on medium-low heat, stir frequently until the mixture is thick, and then remove from heat.
  • Spoon coconut cream mixture and top on each cup of prepared base.
  • When topping is cool, serve immediately.
  

    7 comments:

    foodbin said...

    one of my favorite, very smooth texture

    LG said...

    woow..such a creamy dessert! loved it

    Tan.wiratchada said...

    Hi foodbin,
    Thanks for stopping by again. Really you know this dessert and try before? Oh...great! I don't like so much sweet. I like smooth and a little sweet, that's great.;)

    Hi Lakshmi,
    Thanks for stopping by again. Happy that you like my sweet. The photo was nice but the taste don't know heheheh...;)

    Sophie said...

    The textures and flavors of your dessert are so unique! I've never used water chestnuts in a dessert, sounds tasty! I'd like to share your recipe with our readers, please let me know if you're interested.

    Sophie, Key Ingredient Chief Blogger
    sophie@keyingredient.com

    A Full-Timed Housefly said...

    This looks so good and simple , Tan. I will try this one of these days btw you have a really wonderful Thai dessert blog , keep up the good work , I have so many things to learn from you.

    Jen (Tastes of Home) said...

    I just had these in a Thai restaurant today! I thought they way the banana leaves are made into tiny cups are so cute! Thanks for the recipe, I can substitute the water chestnut with pandan right? thanks! :)

    Tan.wiratchada said...

    Hi Jen,
    Thank you for visiting and lovely comment. About your question...Yes, you can use one or mix together and ENJOY!
    Tan:D