Monday, September 29, 2014

Delicious Buko Pandan Recipe

Delicious Buko Pandan Recipe

Buko Pandan has been my favorite dessert since I was a little boy. I'm sure that this Buko Pandan Recipe is a recipe that your kids (or the kid in you) will surely love. I can't help but wonder why Buko Pandan is very expensive when you dine out in restaurants (59 pesos in Max's!) and served in very small servings, when you can easily make it at home. It's easy and cheap!

Difficulty: Beginner
Servings: 20 servings
Total Cost: 265.5
Cost per Serving: 13.275

300ml Nestle Thick Cream (Premium Quality) or any Double Cream
1 Cup Condensed Milk
1 Cup Canned or Fresh Coconut Milk
1 Mr. Gulaman Green Gelatin Sachet, cooked according to instructions.
1/2 Cup Sago (Small Tapioca Pearls), cooked according to instructions
1 Cup Sweet Corn Kernels
1 Cup Shredded Coconut Meat
1 Tsp Buko Pandan Flavoring

  1. Cook gelatin and sago according to package instructions. Cut the gelatin into cubes and make sure that the sago is cooked (transparent without a white center). 
  2. Combine coconut milk, condensed milk, and cream. Stir well until all the ingredients are mixed properly.
  3. Add gelatin, sago, coconut meat and corn kernels one at a time. Add Buko Pandan flavoring. Mix well.
  4. Chill in the refrigerator and serve.
This recipe can create as much as 20 servings (using the bowls in the picture). Don't underestimate how much space the gelatin will consume. Make sure you use up the entire gelatin pack because you wouldn't want the cream to overpower the rest of the ingredients. Enjoy! 

I hope you liked this recipe. Let me know what you think on the comments below.

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Chef Jay

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