👨‍🍳 조리법

1. 1

   Prepare the pandan gelatin: In a saucepan, combine the pandan gelatin powder with 4 cups of water. Whisk until dissolved. Bring to a boil over medium heat, stirring constantly. Once boiling, reduce heat and simmer for 1-2 minutes, ensuring it doesn't boil over. Pour the hot liquid into a rectangular dish (about 8x8 inches or similar) and let it cool completely at room temperature. Once set and firm, cut the gelatin into small cubes (about 1/2 inch).

   ⏱️ 10 minutes active + 1-2 hours setting time
2. 2

   Cook the tapioca pearls: Bring a separate pot of water to a rolling boil. Add the dried tapioca pearls and cook according to package directions, usually about 15-20 minutes, or until they become translucent with a small white dot in the center. Stir occasionally to prevent sticking. Drain the cooked tapioca pearls and rinse them under cold water to remove excess starch and stop the cooking process. Set aside.

   ⏱️ 20-25 minutes
3. 3

   Prepare the cream mixture: In a large mixing bowl, combine the chilled all-purpose cream and sweetened condensed milk. Whisk gently until well combined and smooth. Taste and add more condensed milk if a sweeter dessert is desired.

   ⏱️ 5 minutes
4. 4

   Assemble the Buko Pandan: Add the shredded young coconut, cubed pandan gelatin, and cooked tapioca pearls to the cream mixture. Gently fold everything together until evenly distributed. Ensure all ingredients are well incorporated without breaking the gelatin cubes.

   ⏱️ 5 minutes
5. 5

   Chill thoroughly: Cover the bowl and refrigerate for at least 2 hours, or until well chilled. Serving the Buko Pandan very cold enhances its refreshing qualities.

   ⏱️ Minimum 2 hours chilling