Buko Pandan Jelly Recipe
Buko Pandan Jelly is a simple dessert that can be easily prepared for any occasion. Try this recipe and enjoy it with your friends and families.
In a small pot over medium-low heat, add the water and combine the green gelatine, sugar and pandan extract. Mix until the well dissolved and no more granules visible. Bring to boil for about 2-3 minutes.
Transfer the mixture to a baking dish and let it cool. Put it inside the refrigerator for at least 45 minutes or until set.
Cut the jelly into 1-inch cubes and arrange in the bottom of a bundt pan or your preferred jelly mould. Add the shredded coconut and set aside.
Use a small pot again over medium-low heat, bring the water to boil and add the evaporated milk.
Add the clear unflavored gelatine and sugar while mixing until well dissolved. Bring to boil for about 2 minutes. Turn off the heat and let it cool for at least 5 minutes.
Gently pour the cream mixture into the pan. Let it cool then put inside the refrigerator for at least 2 hours or until set.
To serve, turn the pan upside down in a serving plate. Enjoy!
Calories: 241kcal | Carbohydrates: 21g | Protein: 23g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 130mg | Potassium: 188mg | Fiber: 1g | Sugar: 21g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg