How to Make Delicious 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 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Buko Pandan

1. Prepare of Jelly Putih:.
2. Prepare 2 bungkus of nutrijel kelapa muda.
3. It's of 6 gelas air.
4. Prepare 5 sdm of SKM.
5. You need 5 sdm of gula.
6. It's of Jelly hijau:.
7. Prepare 2 bungkus of agar-agar plain.
8. It's 1 kotak of hydro coco (500 ml).
9. You need 500 ml of air.
10. It's 5 sdm of gula.
11. It's of Pasta pandan.
12. Prepare of Kuah :.
13. Prepare of susu UHT coconut delight.
14. Prepare secukupnya of SKM.
15. It's of Keju parut.

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. Masak semua bahan jelly putih,bekukan.Potong dadu..
2. Masak semua bahan jelly hijau,bekukan.Potong dadu..
3. Satukan semua jelly dalam wadah,tambahkan susu UHT dan SKM.Masukkan kedalam wadah cup.Taburi keju parut..
4. .

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.