Khaow Nom Ta Ko

Ingredients 

• 1 small bowl of corn (boiled corn)
• 1 ¼ small bowl of mung bean flour
• ¼ small bowl of cassava flour
• 1 ½ small bowl of sugar
• 3 small bowls of water

For the topping:

• ½ bowl of cornflour
• 1 teaspoon of salt
• 3 ½ small bowl of fresh coconut milk
• Pandanus for preparing the covers

Method

1. Dissolve the sugar in the water and put it into a pan. Stir the mixture on a medium fire (not too low and too high).
2. When the flour has been stewed, reduce the fire to stir the corn in the mixture for 2-3 minutes. 
3. Mix the mung bean flour and the cassava flour and add it into the pan. 
4. When the mixture has become thick, transfer it into the pandanus covers.

 For the topping:

1. Add the cornflour and the fresh coconut milk in a bowl and mix it until the texture is smooth.
2. Then, transfer the mixture into a pan and stir it on a low fire.
3. When the mixture is stirred well, spread it over the to the Ta Ko.
4. Finally, garnish it with some boiled corn and the Ta Ko is ready to be served. 

Suggestions
You can use taro, cassava or pumpkin instead of corn for a different taste. 

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