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Buko Pandan


Buko Pandan is among the most popular Pinoy desserts and easiest to make. Its just a combination of young coconut strips called buko, gelatin cubes with the essence of pandan and a creamy concoction made with milk and cream.



It has made quite an impact to the Philippine dessert scene in the last 10-15 years that competing with halo-halo. From a home-made specialty, buko-pandan has invaded the likes of fastfood joints, restaurants and even hotels.

The preparation of a basic Buko-Pandan recipe is mainly on the making if the pandan-based gelatin. The recipe varies from household to househol and from restaurants to another. But in the end, it just boils into a green gelatin cubes with pandan (and/or buko essence). Here's a simple recipe for Gelatin with Buko-Pandan essence:



Ingredients:
  • 2 sticks agar agar / gelatin (preferably green but white will do, just add green food color)
  • 2 cups young coconut juice
  • 1 cup sugar
  • 5 pieces pandan leaves or drops of pandan extract

Procedure:
  • In a saucepan, soak agar agar and pandan leaves in coconut juice for about 30 minutes.
  • Over medium heat, bring to a boil stirring regularly until the gelatin melts.
  • Stir in sugar and continue to cook for about 10 to 15 minutes until.
  • If you're using white agar-agar, add a few drops of green food coloring to the green-ness you desire.
  • If you're using pandan extract, place around 5 drops here
  • When completely dissolved, remove from heat. (Take out the pandan leaves too)
  • Pour into a pan and allow the agar agar is firmly form.
  • Cut into desired size - half inch is preferred and set aside.

For Buko Pandan Dessert mix

Ingredients
  • 3 cups shredded young coconut, 
  • Pandan gelatin (from above)
  • 2 cans cream
  • 2 cans sweetened condensed milk
  • Pandan extract (optional)

Procedure
  1. Pour cream in a bowl. Add condensed milk by batch and adjust to your desired sweetness and/or consistency.
  2. If desired, add a few drop of pandan extract. Mix well to attain right flavour, consistency and aroma
  3. Combine young shredded coconut and gulaman into the cream mixture.
  4. Chill 2-3 hours before serving.


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