Background Khanom-Tako is made from rice flour or mung bean flour, sugar and mix with jasmine floated water. Blend all together and keep mixing until become creamy and sticky, top with seasoning thick coconut cream similar to Western whipping cream. This is a super simple Thai dessert recipe that has high demand in Western country. Nutrition facts The outstanding taste and flavor of this recipe is the sweetness of sugar that categorized in carbohydrate group as same as the flour. In digestion system, sugar will transformed to be glucose. Even though, the thick coconut cream on top of Ta ko contains fats, we should not eat too much. Nutritionist suggests that per one day we should not eat sugar more than 6-8 teaspoons. Ingredients 1 cup rice flour ½ cup tapioca flour ¼ cup mung bean starch 4 cups jasmine floated water 1 cup chopped chestnut, steamed taro and steamed lotus seed Syrup ingredients : 1 cup of water, 2 cups of sugar Thick coconut cream ingredients : ½ cupcoconut cream ¾ cup rice flour 1½ teaspoon salt