How to Cook Tasty Buko Pandan

Buko Pandan. Buko Pandan is a popular Filipino Dessert made using young coconut, pandan leaves (or Screwpine leaves), and sago pearls. At first glance, this dessert dish can be mistaken for Buko Salad. Both desserts are almost similar visually.

Buko Pandan is a traditional Filipino Dessert which is a staple dessert for most Filipino get-togethers- and that's how I discovered this delicious dessert! Buko Pandan is a type of Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream infused with pandan or screwpine flavor. Although the above three are the standard ingredients, tapioca pearls or sago , kaong, and nata de coco are commonly added as well. You can cook Buko Pandan using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Buko Pandan

1. It's 500 ml of air kelapa muda.
2. Prepare 200 gr of daging kelapa muda.
3. Prepare 1 gelas of sari kelapa (nata de coco), buang air nya.
4. Prepare 30 gr of sagu mutiara.
5. Prepare 200 ml of susu evaporasi (saya pakai merk F&N).
6. It's 150 ml of susu kental manis putih.
7. You need 4 tetes of pasta pandan (warna sesuai selera).
8. It's 1 helai of daun pandan.
9. It's 2 sdm of maizena, larutkan dengan 3 sdm air putih.
10. You need 2 sdm of parutan keju, untuk taburan.
11. Prepare of gula pasir, bila ingin lebih manis (saya tidak pakai).
12. You need of Bahan Untuk Agar-agar :.
13. It's 800 ml of air kelapa muda.
14. You need 1 bungkus of agar-agar warna hijau (merk Swallow).
15. It's 100 gr of gula pasir.
16. Prepare 3 lembar of daun pandan, sobek sedikit.

Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream flavored with pandan. It's usually made for a special occasion, parties, or holidays. Obviously you can make it anytime you want, like I do. It's creamy, sweet, and full of great mix-ins such as jelly, mini tapioca pearls, and coconut meat.

Buko Pandan instructions

1. Buat dahulu agar-agarnya, setelah matang, dinginkan, lalu potong dadu.
2. Rebus sagu mutiara sampai matang sampai transparan/sampai putih2 yg di tengahnya mengecil, gunakan api kecil +/- 1 jam.
3. Rebus air kelapa + susu evaporasi + susu kental manis + pasta pandan + daun pandan, masak sampai mendidih.
4. Masukkan air larutan maizena, aduk sampai mengental (boleh di tambah apabila ingin lebih creamy).
5. Siapkan wadah bersih, taro daging kelapa, nata de coco, sagu mutiara, agar-agar, siram dengan air kelapa yang sudah dimasak tadi, diamkan di kulkas sampai dingin.
6. Apabila sudah dingin, tabur kan parutan keju di atasnya.
7. Buko Pandan siap dihidangkan.

Buko pandan salad is a dessert consisting of pandan flavored gelatin and shredded young coconut mixed with cream and sweetened milk. It is very popular in every Filipino party or salu-salo especially during Christmas time. Normally, to get the pandan flavor, the gelatin is cooked along with pandan leaves. This delicious buko pandan dessert is composed of buko strips (young coconut meat that is tender and jelly-like in texture), gelatin infused with the aromatic pandan leaves (or screwpine leaves), nata de coco (coconut jelly), and sago pearls. For the sauce, I used cream cheese for a thicker, creamier consistency.