Dessert - How to Make Buko Pandan Sago recipes
Prepare a flat baking dish or glass to set the jelly in. ... Pour out into the prepared baking dish or glass and place it in the fridge to set for 2 hours. ... Follow the instructions on the package to cook the tapioca pearls. ... To combine, take a large bowl, pour in coconut cream, condensed coconut milk, and pandan extract.
Buko Pandan is a unique and popular fruit salad in Philippines, made out of shredded young coconut, sugar, pandan flavored gelatin powder, nata de coco, all purpose cream, condensed milk and pandan flavour. This yummykitchen buko pandon recipe, that is with the freshness of pandan flavor complementing the creaminess of young coconut and sweetened milk will never get out of style.
Buko Pandan Juice with Sago Recipe
Provided by: Eduardo Joven
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 5 servings
Number of ingredients: 9
- 1 pack Alsa Gulaman, cooked & cubed
- 1-2 tsp Pandan Extract
- 1 cup Tapioca Pearls “Sago”, cooked
- 1 168ml Condensed Milk
- 1 154ml Evaporated Milk
- 3 cups Buko Juice or Water
- 2 cups Young Coconut Strings
- Granulated Sugar, to taste (optional)
- Ice Cubes, to serve
- Serving Size: 12 oz
- Calories: 530 kcal
- Carbohydrate: 80 g
- Protein: 8 g
- Fiber: 7 g
- Sugar: 70 g
- First, we need to prepare the Gulaman.
- Cook gulaman in a small pot over low heat and follow the package label's cooking instructions.
- Add one teaspoon of pandan extract and one tablespoon of sugar and stir until the sugar and gulaman powder dissolves completely. If you're using a clear gulaman, just add green food color about 2-3 drops.
- Bring to a boil while stirring constantly, then fire off and remove from the heat.
- Transfer the gulaman into a flat container and let it cool to set completely before cutting. You can also leave it at room temperature to set, but it will take you about 45 minutes. If you want a faster result, cool it in a fridge, it will only take you 25 minutes to set completely.
- Cut the pandan gulaman into cubes or any shape you want, according to your desired size, and set aside.
- Let's cook our Sago:
- Meanwhile, while your gulaman is cooling in the fridge, let’s cook our Sago pearls.
- On the same pot, bring 3 cups of water to a boil over medium heat. When it reaches a rapid boiling, add ¾ cup of raw sago into the pot and stir continuously to avoid the sago from sticking together and at the bottom of your pot.
- When your sago starts to turn transparent, then it’s cooked through.
- Fire off, remove from the heat, rinse in running water, and drain.
- Set aside cooked sago and let it cool down completely.
- Let’s prepare our refreshing buko pandan drink.
- In a large pitcher or big, deep bowl, combine all ingredients except for the sugar and stir until combined.
- Check the sweetness and add some sugar if needed, and you can also add half a teaspoon of buko pandan extract if you want a more robust pandan flavor.
- Chill the buko pandan drink at least 1 hour before serving.
- Serve in individual glasses with ice cubes and get refreshed.
How To Make Filipino Buko Pandan
BUKO PANDAN | How to Make Buko Pandan
05/12/2018 · This Buko Pandan recipe can be served chilled and enjoyed in a glass or freeze it and devour on it ice cold just like an ice cream slowly melting. It has a …
How to Make Buko Pandan Sago
Yields: 0 servings
Number of ingredients: 8
- 2 cups young coconut (shredded)
- 1 25g sachet jelly powder, buko pandan flavor
- 1.5 ltr water
- 1 pack (250ml all-purpose cream)
- 1 can (250ml condensed milk)
- 1 can (370ml evaporated milk)
- 2 cups sago (cooked)
- 3/4 cup sugar
- In a mixing bowl, combine jelly powder and sugar. Mix well.
- Add water. Stir well.
- Transfer to a pot. Turn on heat then bring to a boil. Stir once in a while.
- Transfer to a heat-resistant flat container. Let it set for at least 45 minutes.
- Slice the jelly into cubes then set aside.
- In a mixing bowl, combine evaporated milk, condensed milk, and all-purpose cream. Mix well.
- Combine jelly cubes, shredded coconut, sago and milk mixture. Mix well.
- Chill for at least 1 hour.
- Transfer to serving cups. Enjoy your buko pandan sago!
Provided by: YUMMYKITCHEN
Yields: 12 servings
Number of ingredients: 9
- 5 cups of water
- 1/2 cup of sugar
- 1 pack of buko pandan-flavored gelatin powder
- 2 cups shredded young coconut
- 1 cup nata de coco or coconut gel
- 1 cup cooked sago (optional)
- 2 cups chilled all purpose cream
- 1 can condensed milk (390 grams)
- 1 tsp pandan flavor
- Pour water into a pot, add the sugar and a pack of gelatin (buko pandan flavor). Stir until dissolved. Put the pot to heat until the solution boils. Once boiling, remove it from the heat and transfer to a heat-proof tray where it should cool and set.
- After the gelatin cools down and gets firm, carefully slice it into small cubes.
- In a large mixing bowl, put the shredded young coconut or buko and the jelly cubes. Now, add some nata de coco or coconut gel and cooked sago, this will enrich the flavor of your dessert. Mix everything well.
- Add chilled all-purpose cream and condensed milk to the mixture. Put enough amount of pandan flavor and continue stirring all the ingredients together. Chill the buko pandan for at least an hour before serving. Enjoy!
Buko Pandan Recipe (extra creamy!)
Provided by: Mella
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 10
- 1 pack 25g green jelly powder (gulaman) (see note 1 and 2)
- 2 1/2 cups coconut water or plain water
- 1/3 cup white sugar (add more if preferred)
- 1/2 - 1 tsp pandan extract (see note 2)
- 2 cups young coconut (strips)
- 2 packs 360g each nata de coco (syrup drained)
- 1 jar kaong, syrup drained (optional)
- 3 cans 7.6 oz each table cream (or 3 cups whipping cream)
- 1/2 can condensed milk (add more if preferred)
- 1/2 cup evaporated milk (add more if preferred)
- Calories: 434 kcal
- Carbohydrate: 27 g
- Protein: 7 g
- Fat: 30 g
- Saturated Fat: 19 g
- Cholesterol: 91 mg
- Sodium: 134 mg
- Fiber: 1 g
- Sugar: 25 g
- Unsaturated Fat: 8 g
- Serving Size: 1 serving
- In a small pot, combine coconut water, jelly powder or agar-agar, and sugar. Whisk to combine. Turn on the heat and bring the mixture to a boil. Stir until sugar is completely dissolved. Taste, adjust sugar based on preference.
- Turn off heat and add pandan extract. Stir to combine. Pour the mixture into a rectangular shallow dish. Cool completely. Cover with a cling wrap and let it set in the fridge for 2 hours or overnight. Cut into bite-size pieces.
- In a large bowl, combine pandan jelly and the buko salad ingredients. Gently toss until well combined. Refrigerate overnight or freeze for 6 hours. Serve in salad bowls and enjoy!