Tako

Bottom Layer
30g green pea flour
90g castor sugar
300ml water
6-8 pieces water chestnuts (skinned and cubed)

Top Layer
15g rice flour
10g sugar
170ml coconut milk
90ml water
1/2 tsp rose essence
a pinch of salt

chopped red cherries
pandan leaves (cut to form into little cups)

Method
To prepare bottom layer:
Boil green pea flour, castor sugar and water until mixture thickens. Add water chestnut cubes and half fill pandan cups.

To prepare top layer: Boil rice flour, sugar,salt, coconut milk and water until mixture thickens. Add rose essence.

Fill pandan cups and decorate with chopped cherries. Refrigerate the tako before serving. - Malaysian Favourites (Preston)