Skip to main content

Buko Pandan Delight

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
Ingredients:
  • 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
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 Delight
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.

  • As always the measurements are just guides in this mouthwatering dessert recipe. One can make adjustments on the quantity of the ingredients used whether on the gelatin or buko strips to the sweetness of the dessert dressing. Enjoy!


Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...