Water chestnut cake with coconut cream ขนมตะโก้

Water chestnut cake with coconut cream (makes 30)

This thai sweet dessert of crunchy water chestnut cake with a rich coconut cream topping can be served at room temperature or chilled.

Ingredients
30 Screwpine (Pandan) leaves,wiped clean
5 heaped Tbsp Arrowroot Flour, sifted
750 ml Water
220 g sugar
12 water chestnuts, peeled and finely diced

Coconut Cream Topping
625 ml Coconut milk
2 Tbsp Rice Flour, Sifted
1 Tbsp Cornstarch
1/2 tsp Salt

Screwpine Leaf Juice
10 Screwpine (Pandan) leaves
3 Tbsp Water

Direction
1. Prepare screwpine leaf case. Make 4 cuts at 4 cm intervals along one side of a screwpine leaf, up to the spine. Fold at these notches to create a square case. Trim off any excess leaf. Repeat to make 30 cases in total.
2. Prepare screwpine leaf juice. Cut screwpine leaves into short lengths, then blend with water in pulp. Squeeze pulp through muslin cloth to extract juice.
3. Combine arrowroot flour, screwpine leaf juice, water and sugar in a pan and cook until mixture is thick and shiny. Add chestnuts and mix well. Pour into screwpine leaf cases until half-full. Refrigerate for 30 minutes or until set.
4. Meanwhile prepare coconut cream topping. Cook coconut milk with rice flour, cornstarch and salt over medium heat, stirring until mixture is thick. Spoon into screwpine leaf case and set aside to cool before serving. 

Recipe from Mini cookbooks Thai page 77

Posted in: Desserts, Thai cuisines