AuthorBiteSizedA bright and delightful Buko Pandan made even more special with Alaska Crema Asada!
In a saucepan over medium-low heat, combine water, buko pandan gelatin powder, and granulated sugar. Stir until all the ingredients are dissolved.
Boil the liquid mixture for three minutes while stirring continuously.
Turn off the heat and transfer it into a mold. Let it cool completely then place it in the refrigerator for at least two hours to chill and firm up.
Slice the firm gelatin into 1-inch cubes. Set it aside for now.
In a large bowl combine the coconut strips, sago, nata de coco, kaong, buko pandan gelatin cubes, and Alaska Crema Asada. Mix all ingredients gently until well combined.
Place the buko pandan in the refrigerator for at least one hour to chill.
Transfer it to serving cups. Top each bowl with toasted pinipig before serving.
Ingredients
Directions
In a saucepan over medium-low heat, combine water, buko pandan gelatin powder, and granulated sugar. Stir until all the ingredients are dissolved.
Boil the liquid mixture for three minutes while stirring continuously.
Turn off the heat and transfer it into a mold. Let it cool completely then place it in the refrigerator for at least two hours to chill and firm up.
Slice the firm gelatin into 1-inch cubes. Set it aside for now.
In a large bowl combine the coconut strips, sago, nata de coco, kaong, buko pandan gelatin cubes, and Alaska Crema Asada. Mix all ingredients gently until well combined.
Place the buko pandan in the refrigerator for at least one hour to chill.
Transfer it to serving cups. Top each bowl with toasted pinipig before serving.
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