Focused recipe
Buko Pandan
Made with young coconut and pandan leaves, known for its creamy texture and vibrant green color.
Fiipino Updated 11/5/2024
Ingredients
Measured from the catalog payload.
- 20 ounces young coconut strip
- 250 ml nestl all purpose cream
- 150 ml nestl carnation condensada
- 1/2 cup cooked sago pearl
- 2 cups water
- 3 ounces powdered gelatin
- 1/2 lb pandan leaf
- 1/4 cup sugar
- 1/2 teaspoon buko pandan flavoring
Instructions
9 cooking steps
- Boil water in a saucepan, then add pandan leaves.
- Cover and continue boiling for 15 minutes.
- Remove the leaves, then add sugar, powdered gelatin, and buko pandan flavoring. Stir until the powder is completely dissolved in water.
- Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool.
- The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (Note: allow the temperature to go down before putting it in the refrigerator).
- Combine young coconut strips, Nestlé Carnation Condensada, Nestlé All Purpose Cream, and cooked sago pearls.
- Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
- Slice the firm gelatin into ½ inch cubes and combine it with the creamy mixture.
- Transfer to individual serving platters or cups. You can also top it with a scoop of vanilla ice cream. Serve, share, and enjoy!
Catalog details
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Dessert dessert recipe, filipino dessert Public recipe Revision 1