Kuih Tako

Top Layer Ingredients:
100gms Tako Flour 泰式布丁粉
1400ml Coconut Milk 椰浆水
1tsp Salt 盐
230gms Sugar 糖

Bottom Layer Ingredients:
100gms Tako Flour泰式布丁粉
1000ml Water 水
10pcs Water Chestnuts (Minced) 马蹄(剁碎)
Few drops Pandan Emulco 班兰香精
220gms Sugar 糖

Method:

1. Pour bottom layer ingredients into pot. Mix and cook over small flame till it become transparent. Pour into pandan leave box till half full.
将下层所有材料倒入锅里，用小火搅拌煮成糊状后盛入香兰盒子至半满。
2. Pour top layer ingredients into pot. Mix and cook over small flame till become sticky. Pour into pandan leave box in step 1 till full.
将上层材料倒入锅里，用小火搅拌煮至糊状后，倒入已半满的香兰盒子里至满。
3. Cool and harden before serving.
待冷和凝结后便可享用。

Traditional Kuih

Ingredient (A):
300gms Sago Flour 沙谷粉
300gms Tapioca Flour 薯粉
50gms Rice Flour 粘米粉
300ml Water 水
500ml Concentrated Coconut Milk 浓椰浆
Ingredient (B):
420gms Caster Sugar 幼糖
800ml Water 水
½ tsp Salt 盐
2 blades Pandan Leaves (Knotted) 班兰叶(打结)
Ingredient (C):
A drop Red colour 红色
Yellow colour 黄色
Green colour 青色
Purple colour 紫色
Brown colour 巧克力色
Orange colour 橙色
Pink colour 粉红色
Method:
1. Combine Ingredient (A) together, strain and keep aside.
把材料（A）混合拌匀，过滤待用。
2. Bring Ingredient (B) to a boil. Turn off heat immediately, discard pandan leaves. Pour hot solution into no. (1), mix well. Divide batter into 9 parts and colour each part differently with colours listed in Ingredient (C).
将材料（B）倒入锅内煮滚，离火取出班兰叶，倒在（1）中拌均匀，分成九等份，各加上不同之（C）材料的颜色。
3. Pour in one coloured portion of batter to steam in a plastic sheet lined 9 inches square cake pan. Steam each layer for 4-5 minutes. Steam last layer for 25-30 minutes. Cool for 4 hours before slicing with a plastic knife.
将（2）一层层倒入铺了塑胶袋的9’’方模蒸，每层蒸约4-5分钟，最后一层蒸约25-30分钟，糕冷至少4个小时以上后才用塑胶刀切块。