How to make Tako Haew jelly is super cool and delicious

Tako Haew jelly is an extremely strange snack from the land of Thailand's golden temple, with a layer of greasy coconut jelly, a jelly layer with taste water chestnut cool and a fragrant scent of pineapple leaves, it will be comfortable to enjoy. Real taste of this jelly after a hard working day. Right now, let's try Taky Food and try to make Tako Haew super cool and delicious jelly to treat your whole family!

Tako Haew jelly making materials for 4 people:

- 1 kg of Taky rice flour

- 1.5 liter of Taky coconut milk mixture

- 600 bulbs (diced)

- Jasmine essence (used for cooking)

- 1 handful of pandan leaves

- 400g sugar

- A pinch of salt

How to make Tako Haew jelly for 4 people to eat:

How to make wrapping leaves:

- Cut a piece of cardboard into 5 pieces of 5 * 7 rectangle, then fold the pieces in half, glue the 5 pieces onto each other in half fold. Arrange the cover onto the pineapple leaves to make a sample then mark the length and the distance between the pieces on the pineapple leaves.

- Cut coconut leaves into long strips, fold it in half and cut along the marked path.

- Break 2 pineapple leaves in turn, until the 3rd break, thread the loose leaf on the first leaf. To fix, fold the last leaf in, then insert the loose leaf into a leaf on the bottom. Use fixed staples. Make turns for the remaining leaves but leave 10 leaves for the jelly.

How to make jelly:

- 10 remaining pineapple leaves in a puree and 200ml of water. Then filter the water, remove the residue.

- Add jasmine water, sugar, 700gr rice flour to the pan, just boil and stir.

- Next, add the water from the pandan leaves and tubers into the mixture and stir well. Pour the mixture into ½ mold.

- Put the coconut milk in a pot to boil, then add the rice flour with a pinch of salt and stir until it is cooked.

- Pour the coconut milk mixture into the remaining half of the mold, so that the cakes can cool to enjoy.

I wish you success and delicious with this Tako Haew jelly!