Layered Coconut Pudding Cups (Tako)

Name: Layered Coconut Pudding Cups (Tako)
Prep time: 50 min
Total time: 1 h 20 min

December 20, 2016

Prep 50 min Total 1 hr 20 min

Layered Coconut Pudding Cups (Tako) © kvalifood.com

A classic Thai dessert of two-layered pudding served in small cups. The bottom layer is a sweet pudding (either tapioca or mung bean based), and the top is a salty-sweet coconut “frosting.” Traditionally served in handmade banana leaf cups, but shot glasses or mini tart pans work fine. Allow about 1 hour for the tapioca version or 30 minutes for the mung bean version, plus time for banana leaf cups if making those.

Ingredients

Yields ca. 20 small cups

Base Option 1: Tapioca Pudding

2 pandan leaves (90 cm total)
6 dl water
125 ml small tapioca pearls
1 ¾ dl granulated sugar
½ dl corn kernels, cooked (see notes)

Base Option 2: Mung Bean Pudding

2 pandan leaves (90 cm total)
6 dl water
½ dl mung bean starch (see notes)
2 Tbsp tapioca starch
1 ¾ dl corn kernels, cooked (see notes)
1 ¾ dl granulated sugar

Creamy Coconut “Frosting”

60 ml rice flour
125 ml water
3 ½ dl coconut milk
60 ml granulated sugar
3/4 tsp salt

Directions

Have your cups lined up and ready before you start cooking. You can use banana leaf cups, shot glasses, or mini aluminium tart pans.

For both base options - make pandan juice first: Cut the pandan leaves into small chunks and blend with 1/2 cup of the water until smooth. Strain through a fine mesh strainer, pressing out as much liquid as possible. Discard the fibres.

Option 1: Tapioca Pudding

Bring the remaining 2 cups of water to a full boil. Add the tapioca pearls and stir constantly with a rubber spatula until the water returns to a boil. Lower the heat to medium-low and cook, scraping the bottom constantly, for about 18 minutes until very thick and sticky. If it thickens before 15 minutes, add 1-2 Tbsp water and keep cooking. The mixture is ready when you can momentarily see the bottom of the pot while stirring.

Stir in the sugar and pandan juice, then raise the heat to medium-high and bring back to a boil. Keep stirring for another 8-10 minutes. The tapioca is done when the mixture is very thick again and the white dots in the centres of the pearls are very small but still visible.

Stir in the corn and immediately spoon into the prepared cups, filling each about half-full.

Option 2: Mung Bean Pudding

Whisk together the remaining 2 cups of water, mung bean starch, and tapioca starch in a bowl until no lumps remain. Pour through a strainer into a pot, then stir in the pandan juice and sugar.

Cook over medium heat, stirring and scraping the bottom constantly, until the mixture is very thick and looks translucent - this takes only a few minutes. You will see small chunks form as it heats up, then seconds later the whole pot will thicken.

Stir in the corn and immediately spoon into the prepared cups, filling each about half-full.

Coconut Frosting

Make sure the cups already have a base layer before you start. Stir the rice flour and water together in a bowl until smooth, then stir in the coconut milk, sugar, and salt. Pour into a small pot through a strainer to catch any lumps.

Cook over medium heat, stirring and scraping the bottom constantly, just until it starts to bubble. It should look like thin yogurt.

Remove from the heat and immediately spoon the mixture over the base layer, filling each cup just below the rim. The mixture will look too thin, but it sets as it cools. Work quickly - the frosting thickens fast and you do not want lumpy-looking tops.

Let cool to room temperature to allow the frosting to set. Garnish with small edible flowers, crispy mung beans, or any other garnish you like.

Notes

The frosting sets quickly. Do not top off an already-filled cup - the second round of frosting will not blend in seamlessly.
Instead of corn, try water chestnuts or taro. Make sure they are fully cooked before adding.
Mung bean starch is sometimes sold in paper-wrapped blocks labelled “Tepung Hun Kwe” (Indonesian) or in plastic bags labelled “Green Bean Amylum” (Chinese). It is white with a fine texture. Do not confuse it with “mung bean flour” or “green bean flour,” which is pale yellow and a different product.
The balance between salty and sweet is key. The frosting on its own should taste about equally salty and sweet - when combined with the sweet pudding base, it balances out. Adjust salt to your preference.
Keeps one full day at room temperature. Cover and refrigerate for longer storage. Serve cold or at room temperature.