How many cups is enough? With a menu of tiny Thai desserts like “Tako”, a water chestnut taco recipe, topped with fragrant coconut milk, chewy and crispy with water chestnuts on the bottom, sweet and gentle. Like this, please give me twenty krathongs.
Thai desserts such as small, sweet taco pieces, fragrant with soft coconut milk scent. I believe that many people like to eat and are completely charmed by it. Because there are many fillings to choose from, including water chestnuts, corn, taro, or sago, it’s all there in just one bite! For those who are brave and want to try it. And if you want to know how to make taco, let’s write down the recipe.
Ingredients for Khanom Tako
• 1 cup water
• 1 1/2 cups sugar
• 1/2 cup rice flour
• 1/4 cup
• 2 tablespoons mung bean flour
• 2 cups jasmine floating water (or 2 cups water mixed with perfume 1/2 teaspoon jasmine)
• 2 tablespoons concentrated pandan juice
• 1 cup boiled water chestnuts (small diced)
• Pandan leaf krathong How to make water chestnut tacos : 1. Put water in a pot, bring to a boil, add sugar and stir. to dissolve Boil until sticky and syrupy. Set aside until cool. 2. Mix rice flour, tapioca flour, and mung bean flour. Jasmine floating water and pandan juice until well dissolved Pour into the syrup mixture. Mix until the dough is sticky and clear. Then add the water chestnuts and mix well. Remove from the heat. 3. Scoop into the prepared pandan leaf krathong about 3/4 of the krathong, followed by the coconut milk topping until the pan is full. Leave until warm. Place on a plate and ready to eat.
Coconut milk topping ingredients
• 1/4 cup rice flour
• 2 cups
• 1 teaspoon salt
How to make coconut milk taco topping
• Place rice flour, coconut milk, and salt in a pot. Bring to a boil over medium heat. Stir until thick and sticky. Remove from heat and prepare to drop onto Tako snacks.
If anyone likes the filling of taro, lotus seeds, sago, or corn, you can modify it to your liking. And it’s delicious at the same time.
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