This is my take on a Philippine dessert which has pandan flavoured jelly and buco or young coconut meat dressed with sweet cream. I've taken the very same flavours but taken inspiration from the Thai dessert tako haew (water chestnuts and coconut cream in a pandan cup). I have made the gel with coconut water, pandan essence and young coconut meat and topped it with sweet and salty coconut cream. It just makes sense to use a pandan leaf cup as a mold. I have also made some in shot glasses to make, errr, jello shots.
Cut 7" lengths of pandan leaf. Make 4 slits on the bottom part (below the rib) 1 1/2" apart to make five sections (I used a cardboard template as a guide to make uniform sections). Alternately tuck in each section to make a small square cup. Tuck in the last flap as shown and staple the side to it together. prepare the filling.
4 pandan leaves
1 440 gm. tin of young coconut meat in syrup
1/2 c. plus 2 tbsps. white sugar
1/4 c. plus 2 tbsps. corn flour dispersed in 1/4 c. water
1 1/2 c. coconut cream
1/4 tsp. salt
1/4 c. sugar
2 tbsps. all purpose flour
Drain the young coconut and reserve the syrup. Snip the pandan leaves in into 1/2" wide pieces. Put the pandan leaves in a small saucepan. Measure the coconut syrup and top up with water to make two cups. Add to the pandan leaves in the saucepan, bring to a boil and simmer for 15 minutes to make pandan essence.
Put the coconut cream, salt, sugar and flour in a small saucepan. Whisk very well then turn on the heat on low. Keep stirring until the mixture thickens. Top the pandan gel with spoonfuls of this mixture. Leave to cool. Refrigerate before serving.
Pandan Macapuno Cake
Buco Meringue Pie
Pandan Brined Roast Chicken
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