BUKO PANDAN

INGREDIENTS
8 cups of water
Pandan leaves
Green gelatin powder
2 cans of evaporated milk
2 cans of condensed milk
1 can or pack of all-purpose cream
1 cup shredded young coconut meat
1/2 cup small sago (uncooked)
1 scoop fo vanilla ice cream (optional)
1 bottle Nata de coco (gren)
1 bottle ____ (ung kulay green na matigas pangsalad nakalimutan ko na ang pangalan).....

PINOY BUKO PANDAN PROCEDURE

1. Boil about 8 cups of water. Wash pandan leaves and tie it into a knot.
2. Add pandan leaves to boiling water. Dissolve 3 boxes of green gelatin powder in a cup of cold water then add to the boiling water.
3. Let it simmer for 5 minutes.
4. Strain the pandan leaves and put the simmered gelatin in a container. Let it cool “room temperature” then put in fridge. When the gelatin has set, cut it into little cubes.
5. Using the Same pandan leaves, boil the little sagu until u don't see the white at the middle. Make sure to keep stirring so the sagu won't settle and get burnt at the bottom.
6.  In a bowl, mix 2 cans of evaporated milk with 2 cans of condensed milk and a cup of all-purpose cream.
7. Add fresh or frozen shredded coconut in a bowl. Add Gelatin. Add Nata. Add Greenstuff. Add Sago.
8. Mix it well. Best served chilled.