Thai Tako 馬蹄糕

Ma and I always get two packs of Thai Tako whenever we go to Pasar Malam (night market).
We like it best after being refrigerated for a few hours - the cold bits of water chestnut are especially refreshing at those hot summer nights.

Thai Tako Recipe

Bottom layer ingredients:
1. green peas flour/Hoen Kwe flour - 50g
2. sugar - 150g
3. water chestnuts (peeled, pounded) - 15
4. water - 480ml

Upper layer ingredients:
1. green peas flour/Hoen Kwe flour - 50g
2. salt - 1/2 tsp
3. coconut milk - 720ml

Method:
1) Combine and cook the bottom ingredients in a deep pot over low heat. Keep stirring until slightly thick. Remove from heat. Spoon batter into the pandan leaf cases (the cases are optional if you are not sure how to fold them) until half filled. Leave them to cool.

2) Combine and cook the upper ingredients over low heat. Keep stirring until slightly thick. Remove from heat. Spoon on top of the bottom layer until the pandan leaf case is filled. Level the surface. Chill in the fridge before serving.