What a surprising and fun Saturday afternoon I had today. Thanks to Etude House!
I visited SM The Block today as part of my daily Saturday grocery run. What a pleasant surprise that Etude House was having their “Etude House Playhouse Pink Fair” event. I wanted to enter the fair so I shopped a little at Etude House to get a ticket. Wanna see what I got?
Ganns mentioned that many are looking for a simple Buco Pandan recipe. Since I am usually assigned to whip up this light fruity dessert during family parties, I wish to share my improvised recipe. Of course, the balance of sweetness depends on the person making it so please feel free to taste and adjust as you go.
Simple Buco Pandan Recipe
4 boxes of Ferna Gelatin (Pandan Flavor)
1 small bottle of McCormick Pandan Essence
5-6 coconuts, meat shredded into strips (It is best to buy a â€œsaladâ€ coconut with meat not too soft and not too tough)
2 boxes of Nestle All-Purpose Cream
Â¾ cup of Milkmaid Condensed Milk
Cook gelatin by following package directions. To enhance pandan flavor, pour in a teaspoon of McCormick Pandan Essence. Use your nose to adjust the amount of essence you put in. McCormick Pandan Essence is very light so you will not be in danger of putting too much. Once the gelatin is ready, pour into a square mold and cool. After the gelatin has hardened, cut it into small cubes.
To prepare the dressing, combine the cream and condensed milk. Taste for balance of sweetness. Normally, your dressing has to be a bit sweeter than you would like because once you mix the main ingredients, the sweetness goes down. Add pandan essence to enhance flavor. Once satisfied with the dressing. Add it to the gelatin and shredded buco. Chill and serve.
You may want to add small sago pearls to your buco pandan for extra texture. You may also want to put in some grated cheese and top with ice cream. Enjoy!