PINOY BUKO PANDAN

PINOY RECIPE ~ BUKO PANDAN ~

PINOY BUKO PANDAN INGREDIENTS
8 cups of water
Pandan leaves
Green gelatin powder
2 cans of evaporated milk
2 cans of condensed milk
1 can or pack of all-purpose cream
1 cup shredded young coconut meat
1/2 cup small sago
1 scoop fo vanilla ice cream (optional)

PINOY BUKO PANDAN PROCEDURE

• Boil about 8 cups of water. Wash pandan leaves and tie it into a knot.

• Add pandan leaves to boiling water. Dissolve 3 boxes of green gelatin powder in a cup of cold water then add to the boiling water.

• Let it simmer for 5 minutes.

• Strain the pandan leaves and put the simmered gelatin in a container.

• Let it cool “room temperature” then put in fridge. In a bowl, mix 2 cans of evaporated milk with 2 cans of condensed milk and a cup of all-purpose cream.

• Add fresh or frozen shredded coconut in a bowl.

• Mix it well. Best served chilled.