Seger + wangi banget! BUKO PANDAN!

Summary

In this video, the host teaches viewers how to make the popular Filipino pandan buko, a refreshing dessert. The process includes making coconut pudding with coconut water, creating green sago pearls with pandan paste, and combining them with young coconut, sweetened condensed milk, and evaporated milk for a rich, fragrant treat. The recipe is simple, using accessible ingredients like sago pearls, basil seeds, and agar-agar, resulting in a vibrant dessert perfect for breaking the fast. The host emphasizes the freshness and variety of textures, making it a delicious and satisfying option for any occasion.

Takeaways

• 😀 The recipe is for Pandan Buko, a popular and refreshing dessert from the Philippines, perfect for breaking the fast.
• 😀 The first step is making coconut pudding (agar-agar) with granulated sugar, green instant jelly, pandan paste, and coconut water.
• 😀 It's essential to dissolve the agar-agar completely and cook until it boils, then refrigerate to set until firm.
• 😀 The sago pearls are cooked by boiling them in water for 10 minutes, then letting them sit off the heat for 25-30 minutes to save energy.
• 😀 Pandan paste is added to the sago pearls for color, giving them a green tint.
• 😀 Basil seeds are soaked in water until they become translucent, resembling frog eggs, to add texture to the dessert.
• 😀 After the pudding and sago pearls are ready, young coconut is added, with the water discarded.
• 😀 The dessert is enriched with evaporated milk and sweetened condensed milk, creating a richer, creamier flavor.
• 😀 The ingredients (coconut pudding, young coconut, sago pearls, and basil seeds) are mixed together, and the dessert is refrigerated before serving.
• 😀 The final result is a fresh, fragrant dessert with varying textures, ideal for hot weather or as a treat after fasting.
• 😀 The recipe is simple to follow, and viewers are encouraged to share their results on Instagram, with an invitation to suggest other recipes for breaking the fast.

Q & A

What is the main dish being prepared in this video?

The main dish being prepared is 'Pandan Buko,' a popular Filipino dessert that features young coconut, sago pearls, coconut pudding, and agar-agar jelly.

Why is coconut water used in the recipe instead of regular water?

Coconut water is used to make the dish richer and enhance its coconut flavor, making it more authentic and delicious compared to using regular water.

What is the purpose of using pandan paste in the recipe?

Pandan paste is added to give the dish its signature green color and aromatic flavor, which is a key characteristic of many Southeast Asian desserts.

What is the step to ensure the agar-agar dissolves properly?

To ensure the agar-agar dissolves properly, the dry ingredients, including granulated sugar and instant jelly, are mixed with coconut water first. The mixture is then heated until it boils, ensuring complete dissolution.

How do you speed up the cooling process of the coconut pudding?

To speed up the cooling process, the coconut pudding is divided into two containers so that it cools faster. It is then placed in the refrigerator once it's not too hot.

What is the method used to cook the sago pearls?

The sago pearls are first boiled for 10 minutes in water, then the heat is turned off, and they are left to sit for 20 minutes to save gas, as recommended by YouTube cooking influencers.

What makes the sago pearls green in the recipe?

Pandan paste is added to the sago pearls during the cooking process to give them a green color. The amount of pandan paste can be adjusted to achieve the desired color.

Why is the sago pearls mixture covered and allowed to sit for 25 to 30 minutes?

The sago pearls are covered and allowed to sit for 25 to 30 minutes to ensure they cook completely and turn fully translucent, as the middle of some pearls may still be white if not cooked long enough.

What is the role of sweetened condensed milk in the recipe?

Sweetened condensed milk is used to sweeten the dish, replacing regular sugar and adding a rich, creamy texture to the dessert.

How does the final dessert differ from regular coconut-based desserts?

This dessert stands out due to its use of coconut pudding made with coconut water, sago pearls, young coconut, and a creamy mixture of evaporated milk and condensed milk, making it fresher and more flavorful compared to regular coconut-based desserts.