Buko Pandan is a popular Filipino Dessert made using young coconut, pandan leaves (or Screwpine leaves), and sago pearls. At first glance, this dessert dish can be mistaken for Buko Salad. Both desserts are almost similar visually
How to Make Buko Pandan
Traditionally, this dish is prepared by boiling Pandan leaves in order to extract its flavor. Gelatin bars are cooked using the water used to boil the leaves.
This recipe is a variation . I used buko Pandan flavoring, instead of fresh Pandan leaves. It makes the process easier and faster. Powdered gulaman is also utilized in this recipe, instead of gulaman bars or agar-agar.
Start by making the gelatin. Combine water, buko pandan flavoring, and powdered gelatin in a bowl. Stir until well blended. The mixture needs to be cooked by boiling and then placed in a mold afterwards. This produces the flavored green jelly.
How to Make Buko Pandan
The dish is composed of a sweet and creamy concoction. Condensed milk, all-purpose cream, and strings of young coconut are the main components. Sago pearls can also be added. Simply combine these ingredients in a bowl. Allow the mixture to chill inside the fridge for 3 hours, and then toss the cubed green gelatin into the mixture.
For those who want to use fresh pandan leaves, try boiling 3 leaves in 2 cups of water. The liquid derived from this should replace the water and buko pandan flavoring.
I love having this dessert with sago pearls. You can also add kaong and nata de coco, if desired. Feel free to top with a scoop of vanilla ice cream before servings
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