Ingredientes para Buko Pandan
- Coconut Meat
- Pandan Extract
- Cream
- 1/2 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- Unflavored Gelatin
- 3 cups water
- Green Food Coloring
- 1/4 cup granulated sugar
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Buko Pandan? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer Buko Pandan
- In a small saucepan, combine 1 (1 1/2 cups) cup of water, 1/4 cup granulated sugar, and 1 packet (7 grams) of unflavored gelatin. Heat over medium heat, stirring constantly, until the gelatin and sugar are completely dissolved and the mixture is clear.
- Stir in the remaining 1 1/2 cups of water and remove from the heat.
- Add 1 teaspoon of pandan extract and a few drops of green food coloring (adjust to your desired intensity). Stir well to combine.
- Pour the mixture into a shallow, rectangular dish (approximately 8x8 inches) and refrigerate for at least 4 hours, or until completely set and firm.
- Once firm, use a sharp knife to cut the gelatin into 1-inch cubes.
- In a large bowl, whisk together 1 cup heavy cream, 1/2 cup whole milk, and 1 (14-ounce) can of sweetened condensed milk until smooth and creamy.
- Stir in 1/2 teaspoon of pandan extract.
- Drain any excess liquid from 2 cups of fresh buko (young coconut) meat. Gently fold the buko meat into the cream mixture.
- Gently fold in the chilled, cubed gelatin until evenly distributed.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving chilled.
Informação Nutricional (Aproximado por porção)
Sódio
8 g
Açúcar
227g
Gordura
153g
Carboidratos
22g
