Buko Pandan Recipe - How to make Filipino coconut pandan dessert

Ingredient for Jelly/Jellies:

1/2 Cup of Refined white sugar
2 sachets of Flavored Buko Pandan Jelly powder
1 tablespoon of Pandan extract (used if your jelly powder is unflavored, choose the green color)
10 cups of water in total (1 sachet of jelly powder is equal to 5 cups)

Procedures on how to make jelly:

1. Pour 10 cups of water in the bowl.
2. Add 2 sachets of flavored Buko Pandan powder.
3. Stir it to dissolve.
4. Heat the pan and put the mixture.
5. Optional (Add 1 tablespoon of Pandan extract to add more flavor.)
6. Place the 1/2 Cup of Refined white sugar. Boils it for 8-10 minutes.
7. If the mixture is boiling, leave for 3 minutes then it's ready to pour in the plasticware. (Use the quality plastic ware )
8. Chill the jelly/jellies for 15-25 minutes.

Additional: 1. Boil the 1/2 cup of tapioca balls. (Serve it hot to avoid tapioca balls merged as one if it is already cold)

Other ingredients:

2 packs of All-purpose Cream 250ml
3 medium-sized coconut (Shredded)
1/2 cup of cheese (sliced in diced)
1/2 cup of tiny tapioca balls (boiled to soften)
1 can condensed milk

Procedures:

1. While chilling the jelly, pour All-purpose cream and followed with condensed milk.
2. Add the shredded coconut, diced cheese, tapioca balls, and the jelly. Mix it well.
3. Keep it cold and ready to serve.

Music:

Magic Piano Music by WinnieTheMoog
Link: https://filmmusic.io/song/6180-magic-piano-music
License: http://creativecommons.org/licenses/by/4.0/

Gear:
Canon 80d with 18-135mm lens

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