Buko Pandan Recipe
Buko pandan made with pandan-flavored gelatin cubes and macapuno sport in sweetened cream. A classic Filipino dessert that is perfect for summer celebrations!
Equipment
- Cooking pan & wooden spoon
- Strainer
- Mixing bowls & spatula
- square or rectangle mold
Ingredients
- 1 pack (25grams) 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) cream
- ½ cup sweetened condensed milk
- ¾ cup tapioca pearls (small) or sago, uncooked --- optional
- 6 cups (or more) water
- 50 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. Transfer to a container with lid and chill for 3 hours or preferably overnight.
- Serve chilled and enjoy!
Notes
- You can prepare the gulaman a day ahead so it will be firm and ready to blend with the other ingredients. You can also do the same for the tapioca pearl, if using.
- If using pandan leaves, tie a few strips of fresh screwpine or pandan leaves into a knot and add into the gulaman. When you've extracted enough taste and color, remove it and discard it. Transfer to a heat proof container and let it cool and becomes firm.
- You can adjust the sweetness of the recipe by either adding more condensed milk or making it less. Or completely omitting it since this recipe uses macapuno sport in bottle which has added sugar.
- You may add kaong, nata de coco or sweet corn (in can) to add more flavor. Just be careful not to put too much or it will overpower the buko pandan flavor.
