Kuih Tako Pandan 泰式马蹄糕 Water Chestnut Coconut Dessert by Baba Kenny Loh

Kuih Tako Pandan 12-15 pandan leaves (cups) / 班兰叶 （杯子） 2 pandan leaves/ 班兰叶 150ml water / 水 75g water chestnut/ 马蹄 bottom layer 125ml pandan juice / 班兰汁 15g corn flour / 玉米粉 15g Hoen Kuih Powder (Indonesia) / 粉糕粉（印尼） 100ml water / 水 60g sugar / 糖 1/2 tsp salt / 盐 upper layer 125ml coconut milk / 椰浆 15g rice flour / 粘米粉 15g Hoen Kuih Powder (Indonesia)/ 粉糕粉 （印尼） *SUBSCRIBE After subscribing to my channel, if you click the bell mark , you can reveive new video notifications. I would be grateful if I could get get thumbs up! SUBSCRIBE:    / @babakennylohkennyloh   Facebook facebook.com/Baba-Kenny-Loh-Kitchen-109316234095561/ Instagram babakennyloh