Buko Pandan Dessert Recipe 375

BUKO PANDAN

Steps:

• Boil the sago seeds and drain. In a small pot on high heat, fill it halfway through with water and pour in the sago seeds. Bring to a boil and let the sago seeds cook for 10 minutes. Once cooked, strain and cool the sago seeds under running water. Set aside.
• Make the pandan jelly. In a separate medium sized pot, mix 500 ml of water, knotted pandan leaves, 2 tsp pandan paste and sugar. Bring to a boil. When the mixture comes to a boil, add in softened gelatin sheets and mix well until gelatin sheets have dissolved. Pour the pandan mixture into a metal tray and let it set in the refrigerator for at least 1 hour.
• Make the sweetened milk mixture. In a bowl, mix full cream, evaporated milk and condensed milk until well combined. Add cooked sago seeds and coconut flesh into the bowl and mix well. Set aside in the refrigerator.
• Slice the pandan jelly and serve. Once pandan jelly sets, slice it into 1-cm cubes. Pour pandan jelly cubes into the milk mixture and stir well.

BUKO PANDAN

Steps:

• dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil.
• add the remaining 1 1/2 cup water.
• remove from heat and stir in the pandan essence and food color.
• transfer into a flat container and refrigerate until firm (about 2-3 hours).
• cut the gelatin into 1 inch cubes.
• in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk.
• stir in pandan essence.
• drain off all the liquid from the buko meat before adding to the cream mixture.
• gently mix in the gelatin.
• serve chilled.

BUKO PANDAN DESSERT RECIPE - (3.7/5)

Steps:

• In a small saucepan, bring water to boil and pour in uncooked mini Sago Pearls, simmer for 10 minutes. Once the Sago Pearls are cooked, pour the contents of the saucepan through a sieve to strain out the hot water. Place sieve under your kitchen tap to lightly rinse the Sago Pearls with cold water then completely drain and let it cool. Cook Pandan Gulaman/Jelly as instructed in the packet directions, let it cool/set completely before cutting the jelly into bite size cubes. In a big mixing bowl, place Buko (shredded young coconut) and cooked mini sago then add in the all purpose cream. Pour in condensed milk and Pandan essence. Combine the mixture well by stirring it with a ladle a few times to make sure that the Pandan essence is well dispersed. Into the bowl add the cubed Pandan Gulaman/Jelly. Stir your Buko Pandan Salad a couple of times to gently combine your Pandan Gulaman/Jelly. Cover the bowl with a lid/clingwrap and refrigerate overnight. Top with shredded cheddar cheese and serve this it chilled.