Buko Pandan
Buko Pandan
Ingredients
For the Sago
- 1/2 cup small sago pearls
- 1 pandan leaf
- 4 cups water, for boiling sago
For the Creamy Base
- 2 cups thickened cream
- 1 cup condensed milk, or to taste
- 1 teaspoon pandan extract, or to desired color and flavor
For Assembly
- 12 oz macapuno strings, (340 g)
- 500 g nata de coco in syrup, drained
- 1 cup young coconut strings, optional, if not using macapuno strings
Instructions
- 1
Pour the contents of one Mr. Gulaman Buko Pandan sachet into a medium pot. Add 1/2 cup of granulated sugar and 1 Liter of coconut water. Stir to combine.
⏱️ 2 min
- 2
Bring the mixture to a boil on the stove over medium-high heat, stirring occasionally to ensure the powder and sugar dissolve completely. Once boiling, remove from heat.
⏱️ 8 min
- 3
Carefully pour the hot liquid jelly mixture into a shallow rectangular tray. Allow the jelly to cool at room temperature, then refrigerate for at least 1 hour, or until completely set.
⏱️ 60 min
- 4
Once the jelly is set, use a knife to cut the firm green jelly into small, bite-sized cubes.
⏱️ 5 min
- 5
While the jelly sets, bring 4 cups of water to a rolling boil in a separate pot. Add the 1/2 cup of small sago pearls to the boiling water.
⏱️ 5 min
- 6
Add the 1 pandan leaf to the pot for fragrance. Cook the sago over medium heat, stirring occasionally, until the pearls become translucent throughout (this may take 15-20 minutes).
⏱️ 20 min
- 7
Once cooked, drain the sago using a colander. Rinse the drained sago thoroughly under cold running water to remove excess starch and prevent clumping. Set aside.
⏱️ 3 min
- 8
In a large clear glass bowl, pour the 2 cups of thickened cream. Add 1 cup of condensed milk and 1 teaspoon of pandan extract.
⏱️ 2 min
- 9
Whisk all the ingredients together vigorously until well combined and the mixture turns a light green color. Taste and adjust sweetness or pandan extract if desired.
⏱️ 3 min
- 10
In a large serving bowl, combine the cubed pandan coconut jelly, the cooked and rinsed sago, the 12 oz (340 g) macapuno strings, and the 500 g drained nata de coco in syrup. If using, add the 1 cup of young coconut strings.
⏱️ 3 min
- 11
Pour the prepared creamy green base from Step 9 over all the combined ingredients in the serving bowl.
⏱️ 1 min
- 12
Gently mix everything together until all components are evenly coated with the creamy base.
⏱️ 2 min
- 13
Chill the Buko Pandan dessert in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the dessert to become thoroughly cold.
⏱️ 120 min
- 14
Serve cold in individual dessert glasses or bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Buko Pandan
For the Sago
- 1/2 cup small sago pearls
- 1 pandan leaf
- 4 cups water, for boiling sago
For the Creamy Base
- 2 cups thickened cream
- 1 cup condensed milk, or to taste
- 1 teaspoon pandan extract, or to desired color and flavor
For Assembly
- 12 oz macapuno strings, (340 g)
- 500 g nata de coco in syrup, drained
- 1 cup young coconut strings, optional, if not using macapuno strings
Instructions
- 1
Pour the contents of one Mr. Gulaman Buko Pandan sachet into a medium pot. Add 1/2 cup of granulated sugar and 1 Liter of coconut water. Stir to combine.
⏱️ 2 min - 2
Bring the mixture to a boil on the stove over medium-high heat, stirring occasionally to ensure the powder and sugar dissolve completely. Once boiling, remove from heat.
⏱️ 8 min - 3
Carefully pour the hot liquid jelly mixture into a shallow rectangular tray. Allow the jelly to cool at room temperature, then refrigerate for at least 1 hour, or until completely set.
⏱️ 60 min - 4
Once the jelly is set, use a knife to cut the firm green jelly into small, bite-sized cubes.
⏱️ 5 min - 5
While the jelly sets, bring 4 cups of water to a rolling boil in a separate pot. Add the 1/2 cup of small sago pearls to the boiling water.
⏱️ 5 min - 6
Add the 1 pandan leaf to the pot for fragrance. Cook the sago over medium heat, stirring occasionally, until the pearls become translucent throughout (this may take 15-20 minutes).
⏱️ 20 min - 7
Once cooked, drain the sago using a colander. Rinse the drained sago thoroughly under cold running water to remove excess starch and prevent clumping. Set aside.
⏱️ 3 min - 8
In a large clear glass bowl, pour the 2 cups of thickened cream. Add 1 cup of condensed milk and 1 teaspoon of pandan extract.
⏱️ 2 min - 9
Whisk all the ingredients together vigorously until well combined and the mixture turns a light green color. Taste and adjust sweetness or pandan extract if desired.
⏱️ 3 min - 10
In a large serving bowl, combine the cubed pandan coconut jelly, the cooked and rinsed sago, the 12 oz (340 g) macapuno strings, and the 500 g drained nata de coco in syrup. If using, add the 1 cup of young coconut strings.
⏱️ 3 min - 11
Pour the prepared creamy green base from Step 9 over all the combined ingredients in the serving bowl.
⏱️ 1 min - 12
Gently mix everything together until all components are evenly coated with the creamy base.
⏱️ 2 min - 13
Chill the Buko Pandan dessert in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the dessert to become thoroughly cold.
⏱️ 120 min - 14
Serve cold in individual dessert glasses or bowls.
⏱️ 1 min