Preparing Buko-Pandan Gelatin is simple and straightforward, making it a favorite among home cooks. Pandan leaves or pandan extract is used to infuse the gelatin with its signature aroma and green hue, creating an inviting and appetizing appearance. Once the gelatin is set, it is combined with shredded coconut and mixed with the creamy, sweet sauce. Chilling the dessert before serving enhances its refreshing quality.
Buko-Pandan Gelatin or Young Coconut Pandan Gelatin Recipe by Kulinarya
Ingredients: Serve 6
- 2 young coconuts (buko) or substitute prepared 700ml young coconut juice in packs
- 5 fresh screwpine(pandan) leaves (or substitute ½ tsp pandan flavoring)
- 2 pack unflavored or sweetened green powdered gelatin.
- 2 cups coconut sport (macapuno) ice cream (or 250g whippe cream.
Preparation:
- Crack open the young coconuts, if using. Reserve the coconut juice(approximately 3 cups)
- Scrape meat from the coconuts with a spoon to yield 1cm in strips. Set aside. Discard coconut shells.
Cooking:
- Boil pandan leaves in the coconut juice for about 10 minutes or untl pandan flavor has been extracted. Remove leaves. If using pandan flavoring, mix this with the coconut juice.)
- Add the green powdered gelatin to the coconut juice mixture and dissolve.
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Pour into a shallow rectangular pan(mixture should reach about 1 cm in thick). Chill for about 4 hours until firm. Cut into 1 cm cubes and place in a serving bowl. If using young coconuts, mix in the coconut meat and refrigerate. End.
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