Ingredients

  • Serves 3 - 4 people
  • 4 pcs pandan leaves (tied in a knot) - If pandan leaves are not available where you live, you may omit it

  • 200 g young coconut flesh (shredded)

  • 2 tsp pandan paste

  • 10 g gelatin sheets (soaked in water until softened) - can be substituted with gulaman powder

  • 120 g sago

  • 200 ml whipping cream (can be swapped for all purpose cream)

  • 350 ml condensed milk

  • 300 ml evaporated milk

  • 100 g white sugar

  • 500 ml water

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Recipe Courtesy of
Asian Food Network

Buko Pandan

A soft pandan jelly cubes, drowned in a sweet, creamy sauce with tender sago. This popular Filipino dessert is a must-try!
  • Hard
  • 20 min
  • 70 min
  • 10 min
  • 4 steps
  • 10 Ingredients
  • Hard
  • 4 steps
  • 10 Ingredients
  • 20 min
  • 70 min
  • 10 min

Instructions

  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.


  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.


  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.
    Make milk mixture


  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. 
    Slice pandan jelly and serve


Garnish and Serve!

Transfer buko pandan into serving glasses and serve cold. | Top off with nata de coco or vanilla ice cream for additional flavor and texture.

Garnish and Serve!

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Ingredients
  • Serves 3 - 4 people
  • 4 pcs pandan leaves (tied in a knot) - If pandan leaves are not available where you live, you may omit it

  • 200 g young coconut flesh (shredded)

  • 2 tsp pandan paste

  • 10 g gelatin sheets (soaked in water until softened) - can be substituted with gulaman powder

  • 120 g sago

  • 200 ml whipping cream (can be swapped for all purpose cream)

  • 350 ml condensed milk

  • 300 ml evaporated milk

  • 100 g white sugar

  • 500 ml water

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