Cherry & Dennis Helper Habitat
Filipino Buko Pandan
菲律賓班蘭椰青甜品
Recipe overview
Pandan agar cubes with ready-to-eat young coconut and cream.
01
Ingredients
Main ingredients
- 300 g ready-to-eat young coconut strips
- 5 g unsweetened agar powder
- 3 leaves pandan leaves
- 150 ml pasteurised cream
- 100 g condensed milk
Agar liquid
- 600 ml water
- 40 g sugar
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring jug
- lidded pot
- spatula
- shallow heatproof container
- sieve
- small dessert bowls
03
Steps
Step 1
Choose agar labelled for five grams per 600 ml water
Choose agar labelled for five grams per 600 ml water.
Step 2
Wash and knot pandan leaves
Wash and knot pandan leaves.
Step 3
Simmer water and pandan covered five minutes
Simmer water and pandan covered five minutes.
Step 4
Remove leaves and top up with drinking water to 600 ml
Remove leaves and top up with drinking water to 600 ml.
Step 5
Mix agar and sugar; sprinkle into water while stirring
Mix agar and sugar; sprinkle into water while stirring.
Step 6
Boil and stir until dissolved for the package cooking time
Boil and stir until dissolved for the package cooking time.
Step 7
Pour into shallow heatproof container, cool briefly and refrigerate until set
Pour into shallow heatproof container, cool briefly and refrigerate until set.
Step 8
Drain coconut as labelled and keep chilled
Drain coconut as labelled and keep chilled.
Step 9
Mix cream and condensed milk in a clean bowl
Mix cream and condensed milk in a clean bowl.
Step 10
Cut set agar into one-centimetre cubes
Cut set agar into one-centimetre cubes.
Step 11
Fold agar and coconut into cream sauce
Fold agar and coconut into cream sauce.
Step 12
Cover and chill; portion into small bowls when serving
Cover and chill; portion into small bowls when serving.
Common mistakes
- Do not substitute unlabelled raw coconut for ready-to-eat coconut.
Tips
Let agar set completely before adding cream. Contains milk and coconut; keep total time out of refrigeration under two hours.
