What is buko pandan?
Buko pandan is one of the favorite dessert in the Philippines especially during summer. It is cold, creamy and refreshing. You can also find this sweet dessert during party or celebrations. This buko pandan is easy to make and requires little ingredients which are very common in the Philippines especially during summer season.
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WHAT DOES BUKO PANDAN MADE OF?Buko Pandan is a classic Filipino delicacy. Usually made of gulaman (gelatin) infused with pandan leaves then cut into cubes, combined with young coconut meats strips, and sweetened cream.Although gulaman, buko, pandan and cream are common in most recipes, some popular additions are tapioca pearls (sago), sweet palm fruits (kaong), and nata de coco. In my case, I would love to add cheese cubes or sweet corn.
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EQUIPMENT• Cooking pan & wooden spoon• Strainer• Mixing bowls & spatulasquare or rectangle mold
INGREDIENTS
• 1 pack (250grams) gulaman powder (green color)
• 5 cups coconut juice or water
• ½ cup sugar
• 4-6 drops pandan extract or vanilla extract
• 2 cups shredded young coconut or macapuno sport (bottle)
• 2 cans (160grams) all-purpose cream
• ½ cup sweetened condensed milk
• ¾ cup tapioca pearls (small) or sago, uncooked — optional
• 6 cups (or more) water50 grams cheddar cheese, cut into small cubes — optional
INSTRUCTIONS
- Making the gulaman. In a deep cooking pot, dissolve powdered gulaman in 5 cups of coconut juice or water. Add sugar and few drops of pandan extractor vanilla extract.
- Turn on the heat to medium and let it simmer. Cook while mixing constantly until the gulaman and sugar is completely dissolved.
- Transfer into a square or rectangular mold and let it cool down until becomes firm.
TIP: To fasten the cooling process, you may place it in the fridge. - Once completely set, cut the gelatin into ½-inch cubes. Set aside.
- Optional, if using Tapioca pearls. In a deep pan, bring 6 cups of water into a boil. Add small tapioca pearls, mix and cook for about 40-50 minutes stirring every 10 minutes. Pour more water if needed.
- Turn off the heat and let the pearls sit in the pan covered until it reaches room temperature.
Note: Pearls are fully cooked when it is all translucent and has no white in center. - Using a strainer, drain and rinse the cooked pearls over cold water. Do this for a few times until the starch has been removed. Transfer in a bowl and pour enough water to cover the sago and add little sugar, if desired. Set aside.
- Combining all ingredients. In a large mixing bowl, combine gulaman cubes, macapuno sport (or buko strips), sweetened condensed milk, all-purpose cream, tapioca pearls, and cheese cubes (if using).
- Gently mix to fully combine. 10. Transfer to a container with lid and chill for 3 hours or preferably overnight.
- Serve chilled and enjoy!
REFERENCE
https://www.happytummyrecipes.com/buko-pandan-recipe/