Buko Pandan Food

BUKO PANDAN

Steps:

• 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.
• 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.
• 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.
• 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.

BUKO PANDAN

Steps:

• dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil.
• add the remaining 1 1/2 cup water.
• remove from heat and stir in the pandan essence and food color.
• transfer into a flat container and refrigerate until firm (about 2-3 hours).
• cut the gelatin into 1 inch cubes.
• in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk.
• stir in pandan essence.
• drain off all the liquid from the buko meat before adding to the cream mixture.
• gently mix in the gelatin.
• serve chilled.