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Buko Pandan

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Ingredients

Adjust Servings:
1 1/2 Cup Young Coconut Cut into strips
5 Ounces Condensed Milk
8 OUnces Table Cream or all-purpose cream
3 Ounces Powdered Gelatin
1 1/4 Cups Water
6 Drops Buko Panda Flavoring
2 Scoops Vanilla Ice Cream Optional
1/2 Cup Sago Pearls Cooked (Optional)

Nutritional information

613kcal
Calories
60g
Carbohydrates
24g
Protein
31g
Fat
19g
Saturated Fat
104mg
Cholesterol
194mg
Sodium
240mg
Calories
1g
Fiber
35g
Sugar
1067IU
Vitamin A
2mg
Vitamin C
229mg
Calcium
1mg
Iron

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Buko Pandan

Cuisine:

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.

  • 20 mins
  • Serves 4
  • Medium

Ingredients

Directions

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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.

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 serving.

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Steps

1
Done

Combine water and powdered gelatin then stir using a spoon.

2
Done

Add Buko Pandan flavoring then stir until everything is evenly distributed.

3
Done

Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.

4
Done

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 (allow the temperature to go down before putting-in the refrigerator).

5
Done

Combine condensed milk, table cream, sago pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.

6
Done

Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-sago mixture.

7
Done

Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.

8
Done

Serve

Spoon Divas

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