Showing posts with label Pandan. Show all posts
Showing posts with label Pandan. Show all posts

Buko Pandan - My Favorite Dessert

24 September 2008 Labels: , , , , 9 comments


I remember tasting this unusual dessert when I went back to the Philippines in 2003. This dessert has young coconut slivers mixed in with Pandan (Screwpine) flavored gelatin, sugar and heavy cream. The cream was heavily colored with Pandan extract so it was greener than the one I made on the photo above. Regardless of the aesthetic, I still liked the taste. It's simple and not pretentious.
Making this is quite easy. The part that took the longest was waiting for the gelatin to set. Otherwise, everything was a breeze. I decided to work on the presentation a little bit. You can blame it on the years I watched Food TV (now the Food Network.)

You can find Pandan (Screwpine) leaves in an Asian grocery, it is usually in the frozen food section. Some grocery have the Pandan extract, using this will save you time. Young coconut is sold in cans or you can also find these in the freezer section.

BUKO PANDAN
2 cans young coconut meat, drained and cut into strings
1/2 teaspoon pandan extract
2 cups heavy cream
3/4 cup sugar or Splenda
for the Pandan gelatin:
2 (90 g) packages unflavored gelatin
3 cups water
1-1 1/2 tablespoon pandan extract
4 drops green food coloring (omit if extract is green)
1/4 cup sugar

Dissolve gelatin and sugar in the water and bring to boil.
Remove from heat and stir in the pandan extract and food color.
Pour into a rectangular pan and refrigerate until firm.
Cut the gelatin into 1 inch cubes.
Whip the heavy cream to thicken it just a little bit but you can use it as it is.

In a large bowl, mix cream, sugar and pandan extract.
Add the gelatin cubes.
Chill before serving.

Notes:
-You can substitue light cream or half and half for the heavy cream. If you want an authentic Filipino flavor, use the brand NESTLE CREAM (canned cream.)
-If using Pandan leaves, boil it in 3 cups of water. Use this liquid for the gelatin.
-Adjust the amount of sugar according to your taste.

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Use Pandan... For a Fragrant Rice

28 March 2008 Labels: , 10 comments


Have you ever used Pandan leaves when you cook rice? If you haven't then you should at least try it even once.

In the Philippines, we have a few Pandan plants in our yard. I remember the maid tearing up a leaf, washing it and then adding the leaf to the uncooked rice kernels. Once the water starts boiling, you'll smell the fragrant Pandan odor all throughout the house.

As you can see in the photo, I still use Pandan when I cook rice. I get these from the Asian grocery. They are in the freezer section and are labeled 'Screwpine leaves'. It is fairly cheap, one plastic bag has lasted for over a year. Well for my household at least, that's because I only cook rice once or twice a week at the most.

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