Hi everyone, welcome to Nyonya Cooking! During the month of Ramadan, it is a must for me to look for delicious ‘kuihs’ sold at the market Personally, I feel that the most special ‘kuih’ is ‘kuih tako’ ‘Kuih tako’ can be said to be my favourite during the month of Ramadan For this video today, I will show you how to prepare ‘kuih tako’ Let’s check out the ingredients that we’ll need ‘Kuih tako’ is divided into two parts – the white layer which is above and the green layer below For the white layer, we’ll need coconut milk and ‘hun kwe’ flour (mungbean flour) As for the bottom layer, we’ll also need ‘hun kwe’ flour, sugar and water Besides that, we’ll need some chopped turnip or water chestnuts which I am using here and a bit of salt To add colour to the bottom layer of the ‘kuih tako’, I’ll be using some pandan leaves The pandan leaves are also used to make the containers/boxes to place the ‘kuih tako’ We will fill up the pandan leaves containers with the ‘kuih tako’ I will now show you how to fold the pandan leaves into little square containers/boxes If possible, opt for pandan leaves which are broad as it would be easier to fold Cut off the tip of the pandan leaf Measure a length of 2cm to 3cm, then make a cut Just make a cut halfway through the leaf Then, fold the leaf Continue doing so along the pandan leaf Fold the leaf at the cuts Next, fold the cuts on the leaf to create a square box Once it is shaped into a square box, use a stapler to hold the leaf together Turn the box over and fold in the leaves to overlap each other If there is a hole like this in the box, do not fret Place a small piece of the leftover pandan leaf over the hole As it takes some time to make these boxes, I had made them earlier Cut 3 blades of pandan leaves into smaller pieces and blend them After blending, strain the blended pandan leaves to obtain the pandan extract Add the excess water into the blender, stir well and strain Now, strain the water once again to ensure that there are no impurities Usually, ‘hun kwe’ flour (mungbean flour) can be found in white or green colours As I am unable find green ‘hun kwe’ flour, I have to use the pandan extract as the colouring agent We will now put the chopped turnip or water chestnuts into the little boxes We will now prepare the bottom layer of the ‘kuih tako’ Add sugar, ‘hun kwe’ flour and the pandan extract into a pot Cook the mixture until it boils and thickened, then we can switch off the stove Once it is cooked, the consistency will be thick like this That means it is done We can then place the mixture into the little boxes Fill up the box halfway Once the bottom layer is done, we will now prepare the top layer Add coconut milk, a pinch of salt and ‘hun kwe’ flour into a pot Using the same method as before, cook the mixture until it boils and thickened The coconut milk mixture is now ready Nice, right? Top up the little boxes with the coconut milk mixture Once the ‘kuih tako’ is ready, keep it in the refrigerator If possible, the ‘kuih tako’ is best served cold It would taste extremely delicious then I want to show you how it looks like on the inside You can see the 2 layers I hope that you will try this recipe Do not forget to subscribe to Nyonya Cooking Till the next video, I wish you a happy Ramadan and happy fasting! See you then!