Buko Pandan Recipe (With real pandan!)

Buko Pandan

Pandan Jelly (Gulaman)

2 tbsp agar agar powder

2 tbsp water

2 bunches of pandan leaves, washed and roughly diced

100 g granulated sugar

Buko Pandan*

1 cup cooked sago

1 cup buko (young coconut)

200 ml condensed milk OR pandan condesnsed milk

100 ml cream

Pandan jelly

Directions:

For the jelly, dissolve agar agar powder into the 1 tbsp of water. Next, blend pandan leaves with just enough water to cover them, strain through a very fine mesh strainer.
Once strained, measure out two cups of pandan juice and place on medium heat until simmering with 100 g of sugar. Reserve the rest of the pandan juice for the liquid mixture.
Once simmering, add in agar agar mixture and mix on medium heat until dissolved. (3 min) Let jelly rest in the fridge overnight.
Next, cook sago with the sago to water ratio 1:10 until clear, or according to package directions. Strain and rinse it with cold water once cooked.
To assemble, mix in pandan jelly (cubed), sago, and sliced buko. Then, pour in condensed milk, cream and a few tablespoons of the pandan juice.
Mix together and serve with ice in chilled cups.
1. Note*: Add more or less condensed milk, cream and pandan juice to your liking, my measurements are just recommendations!