Buko Pandan

Buko Pandan

Pandan for those who does not know is a type of plant which looks like a thick grass, having its blades measuring an average of 8-15 inches used commonly as flavouring in Southeast Asian cuisines, for more info check this wiki entry.  This plant is not just popular in dishes but also it is used to give a distinct aroma to bread and rice, imagine a mellow earthy vanilla scent, similar to how middle eastern and Indians use cinnamon to give an aromatic smell to their dishes.

Now this recipe it considered one of the most popular Filipino dessert where almost all Filipino gatherings or party will have one as it is inexpensive and really easy to make.  This great dessert is a just simple mix of coconut, gelatine, condensed milk and pandan extracts.  Best enjoyed cold in a hot summer day.

Ingredients

4 pandan leaves

Meat form 4 grated coconuts

5 cups water

500 ml Cream

250 ml Condensed Milk

Green Gulaman Bars or Green Gelatine Powder (amount varies per brand just make sure get the right amount for 5 cups water, green gulaman bars ideal ratio is 1:4)

1 cup Sugar

1 cup Kaong (Sugar Palm Nut)

Method

1. Lightly pound pandan leaves the place in a pot with 5 cups of water, bring it to a boil and simmer in low heat for around 20 minutes.

2. Now remove the pandan leaves and add your gelatine or gulaman bars.  Add sugar and mix well until totally dissolved.

3. Using a strainer, place into moulds, and cool then place in fridge until it firms up.

4. Now in a mixing bowl mix together coconut, cream, condensed milk and kaong.

5. Remove gelatine from the moulds and cut into 1 cm cubes, mix it together with the coconut mixture, serve chilled.