Buko Pandan

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80

min

Preparation

20

min

Cook

Med

Difficulty

4

Steps

10

Ingredients

Soft pandan jelly cubes, drowned in a sweet, creamy sauce with tender sago. This popular Filipino dessert is a must-try!

Let's start cooking!

Sago poured into metal pot

Step 1 - Boil sago seeds and drain

  • In a small pot on high heat, fill halfway through with water and pour in sago seeds. Bring to a boil and let it cook for 10 minutes.
  • Once cooked, strain and cool sago seeds under running water. Set aside.
Pandan jelly mixture poured onto tray

Step 2 - Make pandan jelly

  • In a separate medium sized pot, mix 500 ml water, knotted pandan leaves, 2 tsp pandan paste and sugar. Bring to a boil.
  • Once boiling, add in softened gelatine sheets and mix well until gelatine sheets has dissolved.
  • Pour pandan mixture into a metal tray and let it set in the refrigerator for 1 hour.
Sago poured into milk mixture

Step 3 - Make 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 refrigerator.
Sliced pandan jelly in milk mixture

Step 4 - Slice pandan jelly and serve

  • Once pandan jelly sets, slice it into 1-cm cubes.
  • Pour pandan jelly cubes into milk mixture and stir well.
  • Transfer buko pandan into serving glasses and serve cold.
Top off with nata de coco or vanilla ice cream for additional flavor and texture

Let's chill and serve!

Pandan jelly scooped from glass

Chill and serve!

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