![]() ![]() Allow both pots to come to a boil then lower to a simmer.For the coconut layer, add sugar and coconut cream to that pot and stir to melt the sugar.Add the pandan liquid and sugar to one pot.For the pandan layer, mix 1 tsp pandan paste with 1/3 cup (80 mL) water and mix well.Bring both pots to a boil on the stove.In two small pots, add 1 L of water to each pot, then add 12.5 g (half aĢ5g pack each) agar agar to both pots.Instructions To make the different layers: But make sure you’re working on a flat surface and get down to eye level to double check the layers if you want to make sure! The multiple layers of this dessert seem intricate and complicated, but in all honesty, it’s just gravity and eyeballing well! While I’m spooning out each layer, I end up going section by section to gently coax the jelly liquid into an even layer.īy the time I coat the entire surface, I find it’s already fairly even. How to get even layered coconut pandan jelly Basically use any flavours you think would go well with coconut. I want to try a strawberry version or an ube version. If you find yourself among a crowd who aren’t familiar with pandan, try experimenting with different flavours. These coconut pandan jellies are a crowd favourite at potlucks and Vietnamese parties. From what I can tell, buko pandan is coconut + pandan, which works perfectly for these anyway! I’ve been told that buko pandan extract is better than regular pandan, but I’ve never tried it. No food colouring means you’ll have a beautiful clear layer to contrast with the opaque coconut layer. The paste has food colouring to get nice green hue, but you can use clear pandan extract. However, I take the shortcut of using pandan paste or pandan extract. The paste Typically you would blend pandan leaves with water and then strain to get the flavouring. Typically you would blend pandan leaves with water and then strain to get the flavouring, but I take the shortcut of using pandan paste or pandan extract. They’re both subtle but distinct flavours. It’s the “vanilla” of Vietnam, and I find that pandan and vanilla both have very similar flavour profiles. I like to describe as subtle and herby, but fragrant. They look like thick blades of grass, and are often bruised and wrapped into a bundle then simmered in coconut milk or water to release the flavour. Like I mentioned in the coffee post, pandan flavour comes from a grassy leaf, also called pandan or screwpine. With this base of a recipe, you could replace the pandan paste with any flavouring extract you’d like. In my last recipe, I made coconut coffee jellies that I grew up having a lot, but I wanted to make the pandan version for anyone who doesn’t like coffee. If you tried this recipe, let me know what you think in the comments below.This bright green layered coconut pandan jelly is a juicy, crunchy sweet treat of my childhood! Subtly sweet and fragrant with pandan. You seriously have to try this, and open up your palette to new things! And for my fellow Filipinos out there, if you’re missing out on the classic Filipino dessert, you’re gonna have to try this! You honestly can’t taste the difference, and usually I’m not the biggest fan of coconut milk, but in this dish it’s the best. Not to mention, I made gelatin-free jelly as well. I mean, it’s a coconut dessert, so why not use actual coconut milk? That’s essentially how I recreated this dish to make it vegan and dairy-free. One thing I find odd is that, originally, this dish is dairy-based. I know it’s not the same, but it’s a great alternative if you cannot find the leaves, and plus using the extract also gives this dessert it’s lovely green color. ![]() Unfortunately, they are not as abundant here in the U.S., so I had to use the pandan extract. It’s creamy, sweet, and full of great mix-ins such as jelly, mini tapioca pearls, and coconut meat.īuko means coconut and Pandan is screwpine, and these two are often used together in Filipino dishes and super delicious together! This dish is normally cooked with the pandan leaves. Obviously you can make it anytime you want, like I do. It’s usually made for a special occasion, parties, or holidays. Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream flavored with pandan. Summer is finally here, and I’ve got a recipe that’s perfect to cool you down in this hot weather. ![]()
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