Buko Pandan Recipe rapsa!

Buko Pandan

A dessert made with gelatin cubes and tender young coconut in pandan-infused cream, with a refreshing and mouth watering taste of pandan. A simple dessert that you can made it at home

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Ingredients :

• 3 boxes unflavored green gulaman
• 5 cups water
• 4-5 pcs. pandan leaves
• 2 cans thick cream
• 1/2-3/4 can condensed milk (adjust to your taste preference)
• 2 eggyolks
• 1 small bottle macapuno (drained) or 3-5 cups grated fresh buko (young coconut meat)
• 2 cups nata de coco (drained)
• (Cooking Measurements)

Procedures :

• Boil water together with the pandan leaves (twisted to expose the juice). Simmer for a few minutes. Dissolve gulaman in water. Simmer until gulaman dissolves. Remove pandan leaves. Transfer into pan trays and let it cool and hardens. Chill in refrigerator.
• In a saucepan, put thick cream, condensed milk and eggyolks. Stir until mixture is smooth. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Stir occasionally until thickened a bit (not too thick). Remove from heat and let it cool completely.
• Take out chill gulaman and cut into 1 cm. cubes.
• In a large bowl, combine the macapuno, cubes green gulaman, nata de coco, and the cooled cream mixture. Blend well.
• Chill before serving or preferably overnight. Make this dessert a day ahead to let the cream mixture absorbed the pandan flavor. Yummy! Enjoy!

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How to Make Buko Pie rapsa!

Buko Pie de Laguna 

Favorite pasalubong, the all time favorite buko pie.  

This dessert uses young coconut meat in a creamy base.

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Prepare the buko fillings

Buko Pie Filling

Ingredients

2 cups young coconut meat

3/4 cup white sugar

1/2 cup coconut water

1/2 cup evaporated milk

1/3 cup cornstarch

1 tsp vanilla

step 1. Blend ingredients together. 

step 2. Cook stirring continuously until thick

Standard Pastry  For Two-Crust Pie

Ingredients

2 cups sifted all-purpose flour

1 tsp salt

1/3 cup shortening

1/3 cup butter

3-4 tbsp cold water

Procedures

• Measure flour into mixing bowl and mix salt through it.
• With pastry blender, cut in shortening and margarine until particles are the size of peas.
• Sprinkle with water, a tbsp at a time, mixing lightly with a fork until all the flour is moistened.
• Gather dough together with fingers until it cleans the bowl. Press firmly into a ball.
• Divide dough into two. Roll out larger dough between two pieces of wax paper. Peel off top paper, place crust in pan, paper side up.
• Peel paper, fit pastry loosely into pie dish. Trim, leaving 1/2 inch over hanging edge. Set aside remaining dough.

Assembly

• Preheat oven to 400 degree F.
• Using a fork, make small holes to the pie crust  base before pouring the buko pie filling.
• Roll out remaining dough until large enough to extend 1 inch beyond edge of pie dish.
• Carefully place pastry evenly on top of filling. Fold extra edge of top pastry under edge of the base pastry. 
• Seal thoroughly by pressing together with fingers on edge of pie dish. 
• Make several small holes to the top crust to allow steam to escape during baking.
• Brush the top with egg wash and bake until golden brown.

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Enjoy!

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