Buko pandan

There’s a reason this dessert is a favourite in Filipino celebrations. It’s indulgent yet refreshing, perfectly balancing tropical sweetness with creamy richness.

Buko pandan. Credit: Murdoch Books / Rob Palmer

• serves

  6-8

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

Pandan jelly

• 10 g (1/3 oz) packet buko pandan or coconut-flavoured gelatine mix (see Tips)
• 3 cups (750 ml) coconut water
• 2 tbsp caster (superfine) sugar

Buko pandan mixture

• 300 ml (10½ fl oz) thickened (heavy/whipping) cream, plus extra if needed
• 395 g (13¾ oz) tin sweetened condensed milk
• ¼ teaspoon pandan extract (see Tips)
• 1 cup (250 g) drained nata de coco (coconut gel) (see Tips)
• 1 cup (250 g) young coconut strings (see Tips)

Tapioca pearls

• ½ cup (90 g) small tapioca pearls
• 1 pandan leaf (optional)

To serve

• Vanilla, pandan or coconut ice-cream (optional)

Setting time: about five hours (in three stages).

Instructions

1. Make the pandan jelly: In a saucepan, combine all the ingredients. Stir continuously over medium heat until the mixture comes to the boil. Remove from heat and pour into a square heatproof container or baking tray. Let cool to room temperature, then refrigerate until set, about 1 hour. Once firm, cut the jelly into small cubes. Refrigerate until ready to use.
2. Make the buko pandan mixture: In a large bowl, mix the cream, condensed milk and pandan extract until smooth and well combined. Taste and adjust the sweetness by adding extra cream if desired. Gently fold in the pandan jelly cubes, nata de coco and coconut strings until evenly distributed. Cover and refrigerate for at least 2 hours to chill, or overnight if making ahead.
3. Prepare the tapioca pearls: Bring a saucepan of water (enough to submerge the tapioca) to the boil. Add the tapioca and pandan leaf, if using. Cook, stirring occasionally, for 10–15 minutes, or until pearls are translucent.
4. Strain the pearls using a sieve. Rinse under cold running water to stop the cooking process. Mix the pearls into the buko pandan mixture. If making ahead, do not add more than 4 hours before serving and give the buko pandan mixture a good stir first before adding the pearls. The other ingredients may absorb some of the cream mixture, so add a dash of extra cream to loosen it up if needed. Refrigerate until ready to serve (see Tips).
5. To serve: Serve cold, topped with ice-cream, if using.

Author’s Note

I freaking love buko pandan. My partner Carlos’ mum swears that the secret to really good tapioca pearls is to simmer them with a pandan leaf for an extra layer of fragrant flavour. If you’re unfamiliar with pandan, think of it as the vanilla of Asia. Paired with coconut, it’ll remind you of a tropical paradise.

Tips

• Look for buko pandan gelatine mix at your local Asian grocer – we used Mr. Hat Gulaman brand, a pandan‑flavoured packet jelly that’s aromatic and easy to prepare. Coconut flavour jelly works fine too. While you’re there, find fresh or frozen pandan leaves along with pandan extract, nata de coco and young coconut strings.
• To make ahead: Make pandan jelly and buko pandan mixture and refrigerate overnight. On the day, prepare tapioca pearls and add to buko pandan mixture no more than 4 hours ahead. Refrigerate until ready to serve (allow 2 hours).

 

This is an edited extract from Lucky Dragon Supper Club by Stephanie Feher, photography by Rob Palmer (Murdoch Books RRP $39.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.