I had my friend Faye and her family for dinner tonight. It was such a nice summer day! I wanted to eat outside and grill some pork belly and bangus (milkfish). We got lucky because it looks like tomorrow we will have some rain again. Anyways, for dessert, I prepared this Filipino dessert, Buko Pandan. I got all of the ingredients from the asian market here in WA. Pandan (screwpine leaves) can be bought frozen in most Asian markets( I didn’t get any) because I opted to prepare it the easy way and use pandan extract. I also added nata de coco(pandan flavor) because I like the texture of it. I got the recipe online (www.panlasangpinoy.com)
Ingredients
- 1 1/2 cup young coconut strips (Buko)
- 5 ounces condensed milk
- 8 ounces Table cream or all-purpose cream
- 3 ounces powdered gelatin
- 1 1/4 cups water
- 6 drops Buko Pandan flavoring
- 2 scoops vanilla ice cream (optional)
- 1/2 cup small tapioca pearls, cooked (optional)
Cooking Procedure
- Combine water and powdered gelatin then stir using a spoon.
- Add Buko Pandan flavoring then stir until everything is evenly distributed.
- Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
- Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
- Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
- Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
- Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
- Serve and Enjoy.
More Pictures of our dinner tonight:
