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. The preparation of a basic Buko-Pandan recipe is mainly on the making if the pandan-based gelatin.
Here's a simple recipe for Buko-Pandan:
Making gelatine with buko-pandan essence
- 2 sticks agar agar (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
- 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 Delight
- 3 cups shredded young coconut,
- Pandan gelatin (from above)
- 2 cans cream
- 2 cans sweetened condensed milk
- Pandan extract (optional)
- Pour cream in a bowl. Add condensed milk by batch and adjust to your desired sweetness and/or consistency.
- If desired, add a few drop of pandan extract. Mix well to attain right flavour, consistency and aroma
- Combine young shredded coconut and gulaman into the cream mixture.
- Chill 2-3 hours before serving.