Comments on: Thai Layered Coconut Pudding - Tako https://hot-thai-kitchen.com/upside-down-tako/ Demystifying Thai Cuisine Wed, 29 May 2024 10:32:24 +0000 hourly 1 https://wordpress.org/?v=6.8.1 By: MT https://hot-thai-kitchen.com/upside-down-tako/#comment-22697 Wed, 29 May 2024 10:32:24 +0000 https://hot-thai-kitchen.com/?p=15214#comment-22697 5 stars
Amazingly easy!! love it. Managed to get mung bean flour ! YAY!

]]> By: Pailin Chongchitnant https://hot-thai-kitchen.com/upside-down-tako/#comment-22680 Tue, 28 May 2024 23:21:38 +0000 https://hot-thai-kitchen.com/?p=15214#comment-22680 In reply to MT.

Hi, you cannot use glutinous rice flour instead. Cornstarch might work but you would need different ratios and I haven't tested it so I don't know what the would be. I would stick with rice flour to be sure!

]]> By: MT https://hot-thai-kitchen.com/upside-down-tako/#comment-22503 Sun, 19 May 2024 11:55:38 +0000 https://hot-thai-kitchen.com/?p=15214#comment-22503 5 stars
Hi , I have glutinous rice flour instead of rice flour, can I use that instead? or substitute with corn flour?
Thanks!

]]> By: Lorna Begley https://hot-thai-kitchen.com/upside-down-tako/#comment-14787 Wed, 30 Aug 2023 01:31:43 +0000 https://hot-thai-kitchen.com/?p=15214#comment-14787 In reply to Pailin Chongchitnant.

Got it. Will be getting the mung bean flour. Thank you!

]]> By: Pailin Chongchitnant https://hot-thai-kitchen.com/upside-down-tako/#comment-14780 Wed, 30 Aug 2023 00:13:37 +0000 https://hot-thai-kitchen.com/?p=15214#comment-14780 In reply to Lorna Begley.

Glad you found it! Tapioca starch alone will create a mixture that is too gooey so I don't recommend it.

]]> By: Lorna Begley https://hot-thai-kitchen.com/upside-down-tako/#comment-14722 Thu, 24 Aug 2023 23:47:08 +0000 https://hot-thai-kitchen.com/?p=15214#comment-14722 Thank you! I've been looking for this dessert, & I'm so glad you showed us how to make it! In the Philippines all the Thai restaurants have it as dessert, but I haven't found it in any Thai restaurants in the US. I really miss it! It's so easy to make after all. I can't wait to try it. I only have tapioca flour for the top layer, will this alone do, or do you recommend the mung bean flour as well? (I'll get the latter at the Asian store next trip, if ever.)

]]> By: Pailin Chongchitnant https://hot-thai-kitchen.com/upside-down-tako/#comment-13497 Fri, 19 May 2023 21:48:01 +0000 https://hot-thai-kitchen.com/?p=15214#comment-13497 In reply to Mel.

There's a section on storage in the blog post you can read for all the details. For reheating, if the mixture is still in the pot, yes you can reheat and stir to soften it. But after it has been put into cups there's no need to reheat as they are served room temp or cold.

]]> By: Pailin Chongchitnant https://hot-thai-kitchen.com/upside-down-tako/#comment-13496 Fri, 19 May 2023 21:45:51 +0000 https://hot-thai-kitchen.com/?p=15214#comment-13496 In reply to Cindy.

Sorry this question was missed. I have never tried it with other starches, but if anything I would try rice flour. It will not be clear though, it will be cloudy.

]]> By: Mel https://hot-thai-kitchen.com/upside-down-tako/#comment-13401 Wed, 10 May 2023 10:25:10 +0000 https://hot-thai-kitchen.com/?p=15214#comment-13401 How far ahead can I make this dessert I. Advance. And can I reheat it up in case it hardens? Thanks

]]> By: Cindy https://hot-thai-kitchen.com/upside-down-tako/#comment-11838 Mon, 16 Jan 2023 00:07:11 +0000 https://hot-thai-kitchen.com/?p=15214#comment-11838 If mung bean is not available
What can be replaced ?
Can cornstarch or cassave starch ne replaced?

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