Buko pandan condensed milk price recipes - Filipino food recipes | learn to filipino food with afn

Author: Jason Groves  

Buko Pandan Drink with pandan gelatin and shredded young coconut in a creamy coconut juice. Buko pandan made with pandan-flavored gelatin cubes and macapuno sport in sweetened cream.

Buko Pandan

Buko Pandan
A soft pandan jelly cubes, drowned in a sweet, creamy sauce with tender sago. This popular Filipino dessert is a must-try!
Provided by: Asian Food Network
Yields: 3 servings
Cuisine: Asian
Number of ingredients: 10
  • 4 pcs pandan leaves (tied in a knot) - If pandan leaves are not available where you live, you may omit it
  • 200 g young coconut flesh (shredded)
  • 2 tsp pandan paste
  • 10 g gelatin sheets (soaked in water until softened) - can be substituted with gulaman powder
  • 120 g sago
  • 200 ml whipping cream (can be swapped for all purpose cream)
  • 350 ml condensed milk
  • 300 ml evaporated milk
  • 100 g white sugar
  • 500 ml water
How to cook:
  1. Boil the sago seeds and drain. In a small pot on high heat, fill it halfway through with water and pour in the sago seeds. Bring to a boil and let the sago seeds cook for 10 minutes. Once cooked, strain and cool the sago seeds under running water. Set aside.
  2. Make the pandan jelly. In a separate medium sized pot, mix 500 ml of water, knotted pandan leaves, 2 tsp pandan paste and sugar. Bring to a boil. When the mixture comes to a boil, add in softened gelatin sheets and mix well until gelatin sheets have dissolved. Pour the pandan mixture into a metal tray and let it set in the refrigerator for at least 1 hour.
  3. Make the sweetened milk mixture. In a bowl, mix full cream, evaporated milk and condensed milk until well combined. Add cooked sago seeds and coconut flesh into the bowl and mix well. Set aside in the refrigerator.
  4. Slice the pandan jelly and serve. Once pandan jelly sets, slice it into 1-cm cubes. Pour pandan jelly cubes into the milk mixture and stir well.
Notes: Buko Pandan Salad, Instructions. In a pot, combine agar agar and coconut juice and soak for about 30 minutes. Bring to a boil over medium heat and cook, stirring …

Buko Pandan Drink

Buko Pandan Drink
Buko Pandan Drink with pandan gelatin and shredded young coconut in a creamy coconut juice. Refreshing and delicious, this tropical drink is sure to be a crowd pleaser!
Provided by: Lalaine Manalo
Total time: 70 minutes
Cook time: 20 minutes
Prep time: 50 minutes
Yields: 8 servings
Cuisine: Filipino
Number of ingredients: 9
  • 13.5 ounces coconut milk
  • 4 cups coconut juice
  • 14 ounces condensed milk
  • 2 cups young coconut, shredded
  • ice cubes
  • 0.70 ounces agar agar bars
  • 3 cups young coconut juice
  • 1 cup sugar
  • 3 drops pandan extract
  • Calories: 508 kcal
  • Carbohydrate: 76 g
  • Protein: 8 g
  • Fat: 21 g
  • Saturated Fat: 18 g
  • Cholesterol: 16 mg
  • Sodium: 309 mg
  • Fiber: 5 g
  • Sugar: 59 g
  • Serving Size: 1 serving
How to cook:
  1. In a large pitcher, combine coconut milk, coconut juice, and condensed milk. Stir until well-blended.
  2. Add young coconut strips and gulaman cubes.
  3. Chill for about 1 to 2 hours. Serve in glasses over ice.
  4. For the Gulaman
  5. In a large pot, soak agar agar in coconut juice for about 30 to 40 minutes.
  6. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.
  7. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted.
  8. Add pandan extract and stir to combine.
  9. Remove from heat. Pour into a flat dish and allow to cool in the refrigerator for about 30 minutes or until agar agar is set and hardened. Cut into 1/2-inch cubes.
Notes: Buko Pandan Is A Drink Originally From Philippines, Buko Pandan is a Drink Originally from Philippines, Made from Jelly, Young Coconut, Evaporated Milk, Sweetened Condensed Milk, Served on Black Bowl, …

Buko Pandan Recipe

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!
Provided by: Julie
Total time: 90 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 7 servings
Cuisine: Filipino
Number of ingredients: 10
  • 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
How to cook:
  1. 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.
  2. Turn on the heat to medium and let it simmer. Cook while mixing constantly until the gulaman and sugar is completely dissolved.
  3. 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.
  4. Once completely set, cut the gelatin into ½-inch cubes. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. Gently mix to fully combine. Transfer to a container with lid and chill for 3 hours or preferably overnight.
  10. Serve chilled and enjoy!
Notes: Buko Pandan Recipe - Happy Tummy Recipes, Set aside. Combining all ingredients. In a large mixing bowl, combine gulaman cubes, macapuno sport (or buko strips), sweetened condensed milk, all …

Superior Buko Pandan Salad

Superior Buko Pandan Salad
This afters creates an excellent reputation in the market. That causes it to be in demand all over the country. However, to help you in that matter. Here are the ingredients and instructions that you need in the preparation of this Buko dish.
Provided by: Eat Like Pinoy
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Filipino
Number of ingredients: 8
  • 1 1/2 cup Young coconut (cut into strips)
  • 1 cup Condensed milk
  • 1 1/2 cup Nestle cream
  • 1 1/4 cup Water
  • 3 tsp Gelatin powdered (green color)
  • 1 tbsp Buko pandan flavouring
  • 1 cup Evaporated milk
  • 1/2 cup Sago pearl (cooked)
  • Calories: 749 kcal
  • Carbohydrate: 73 g
  • Protein: 13 g
  • Fat: 46 g
  • Saturated Fat: 29 g
  • Cholesterol: 167 mg
  • Sodium: 242 mg
  • Fiber: 1 g
  • Sugar: 52 g
  • Serving Size: 1 serving
How to cook:
  1. Combine water and powdered gelatin then stir using a spoon.
  2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
  3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
  4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
  5. Combine condensed milk, nestle cream, sago pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
  6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-sago mixture.
  7. Transfer to individual serving platters. Serve for dessert. Share and enjoy!
Notes: How To Cook Easy Creamy Dessert Best Buko Pandan, Mix it well and add the cream and condensed milk. You don’t need to add sugar because the condensed milk is enough to provide the exact sweet you …
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