New Mang Inasal Buko Pandan Halo Halo Dessert

Buko Pandan has an irresistible charm that excites the taste buds of anyone who indulges in it. However, people around the world often struggle to replicate the authentic taste of this beloved Filipino dessert, especially when it comes to the recipes from popular food chain restaurants like Mang Inasal, which keep their secrets closely guarded. During my annual trip to the Philippines last summer, I had the pleasure of discovering this creamy Buko recipe on the Mang Inasal menu. Today, my aunt is bringing that experience home by making Buko Halo Halo for me. Let’s embark on this culinary journey step by step, guided by my aunt’s expertise.

What is Buko Pandan Halo Halo Filipino Dessert?

Buko Pandan Halo Halo is a delightful Filipino dessert that combines the flavors of young coconut with the aromatic essence of pandan. This dessert is characterized by its vibrant green color, often evoking feelings of nostalgia and joy.

Buko refers to young coconut, while pandan leaves are essential for their unique fragrance and flavor. Like other halo halo recipes, this dessert is typically enjoyed during the hot summer months, but it also makes an appearance at special occasions like Christmas and New Year.

Cultural Significance

Traditionally, Buko Pandan Halo Halo is consumed at midday, often as a refreshing dessert following a hearty meal. Its popularity spans generations, and it is not just limited to warm days but is also favored during festive gatherings, family reunions, and holidays. The combination of textures—from the creaminess of the coconut to the chewiness of the sago—creates an unforgettable sensory experience.

Ingredients and Items

Immature coconut

The star of the Buko recipe is the immature coconut. It’s crucial to choose young coconuts, as their tender flesh and sweet water contribute to the dish’s delightful taste. Ideally, you should aim for about 1.5 cups of finely sliced coconut. It’s essential to inform the vendor to ensure you’re getting the freshest option. Mature coconuts, which have a brown shell, will alter the flavor significantly, so avoid them if possible. If you can’t find fresh coconuts, pre-packaged ones are available at stores, though the sweet syrup may be less pronounced.

Screwpine or pandan leaves

These leaves give texture,taste and color to the dessert.  10 grams of pandan leaves are needed for this recipe. Same quantity will go for powder and jelly.

If pandan leaves are not available, you can use its extract or powder. It is readily available at stores. It is noteworthy to inform you, dessert will lose its traditional texture.You can use agar – agar bars or powder of the jelly.

All purpose cream

A 14-ounce can of all-purpose cream (or whipping cream) is crucial to achieve that creamy, dreamy texture. The richness of the cream elevates the overall flavor profile, making it a delightful indulgence. Cream not only contributes to the mouthfeel but also helps balance the sweetness of the condensed milk.

Condensed Milk

This sweetened milk product is used to enhance the dessert’s flavor. You’ll require one 14-ounce can. Some recipes call for sugar in addition to the condensed milk, but my aunt often skips the extra sugar, relying solely on the sweetness of the milk. The sweetness of condensed milk is essential, as it brings harmony to the dish, complementing the natural flavors of the coconut and pandan.

Some other ingredients and their quantity are listed below

• One and half cups of water
• 2 tablespoons of vanilla essence
• 4 drops of pandan extract
• ½ cups of shocked Sago pearls
• 1 jar of Kaong (palm fruit)
• 1 can (14 ounce) nata de coco

                       Additional Ingredients

Here are some optional yet flavorful components to consider:

Additional Ingredient	Description	Quantity
Sago Pearls	Chewy balls made from cassava.	½ cup (shocked)
Kaong	Sweet palm fruit; adds chewiness.	1 jar
Nata de Coco	Coconut jelly; adds texture and taste.	1 can (14 ounces)

Procedure and Instructions 

Step 1

Begin by taking a pot and adding the pandan leaves, jelly powder, and coconut water. As you heat the mixture, the vibrant green color of the pandan will infuse into the jelly. To enhance this color, my aunt adds four drops of green food coloring. This step not only makes the dessert visually appealing but also contributes to its overall flavor.

Step 2

Place the pot on the stove and adjust the flame to low or medium. Allow the mixture to boil gently, stirring occasionally. Once it reaches a boiling point, remove it from the heat and transfer it into a tray where it can set into a jelly-like consistency. Letting it cool at room temperature before refrigerating will help in achieving the perfect texture.

Step 3

While the pandan jelly is setting, cook the sago pearls. In another pot, add the shocked sago pearls and enough water to cover them. Cook them over low to medium heat until they turn translucent. If you’re using pre-packaged sago, follow the instructions provided on the packaging. Make sure to keep an eye on them, as overcooking can lead to a mushy texture.

Step 4

Next, prepare the young coconut. Cut the tender flesh into fine stripes or small cubes, depending on your preference. The sweetness and texture of the coconut are crucial elements of the desert, so take your time to ensure the pieces are uniform. The coconut adds both flavor and visual appeal, creating a delightful contrast against the green jelly.

Step 5

If you are using agar-agar bars, soak them in water before cutting them into small cubes. This step will allow them to soften and become easier to mix into the dessert. Agar-agar not only provides structure but also absorbs flavors from the other ingredients.

Step 6

Now, take a large mixing bowl and add the set agar-agar, coconut cubes, condensed milk, all-purpose cream, and cooked sago. For a unique texture and flavor, consider adding nata de coco and kaong; these are optional but highly recommended. Stir the mixture gently until everything is well combined. The creamy, colorful blend should have a harmonious balance of sweetness, creaminess, and chewy textures.

Serving Your Dessert

Your Buko Pandan Halo Halo is now ready! To enhance the flavors further, chill the dessert in the refrigerator for 2 to 3 hours before serving. This allows the flavors to meld beautifully, creating an irresistible treat. Serve it in clear cups or bowls to showcase its vibrant colors, and consider garnishing with extra coconut flakes or a sprig of pandan for an elegant touch.

Storing Guidelines and Tips

Chilling Before Serving: It is crucial to chill the Buko Pandan Halo Halo before serving. The recommended refrigeration time is about 2 to 3 hours, which allows the dessert to set properly.

Refrigeration: The dessert can be stored in the refrigerator for 3 days to 3 months. However, note that freezing it may alter its texture, making it watery upon defrosting. For best results, keep it chilled rather than frozen.

How to Serve the Buko Pandan Dessert?

Buko taste can be increased before serving. You should refrigerate for 2 to 3 hours before serving. Furthermore, you can freeze buko salad overnight before serving.

Time and Duration Required

• Preparation time is 10 minutes
• Cooking time is  10 minutes
• Total time is 20 minutes

Calories and Nutrition Facts

This food item provides a comprehensive nutritional profile, making it essential to understand its components for a balanced diet. With 40 grams of carbohydrates, it serves as a solid energy source, while the 3 grams of protein contribute to muscle maintenance. The fat content is notably high at 31 grams, with 19 grams classified as saturated fats, which should be consumed with caution to support heart health.

The cholesterol level is 104 milligrams, indicating a need for moderation, particularly for individuals monitoring their heart health. Sodium is present at 109 milligrams, which is reasonable, but those watching their salt intake should be mindful. With only 1 gram of fiber, it may fall short in promoting digestive health. The 338 milligrams of potassium are beneficial for muscle function. Additionally, it contains 120 milligrams of calcium, 1 milligram of iron, 21 grams of Vitamin A, and 2 milligrams of Vitamin C, enhancing its nutritional value.

Carbohydrate	40 grams
protein	3 grams
Fat	31 grams
Saturated fats	19 grams
Cholesterol	104 mill grams
Sodium	109 miligrams
fiber	1 grams
Potassium	338 milligrams
Sugar	35 gram
calcium	120 gram
Iron	1 milligram
Vitamin A	21 gram
Vitamin C	2 milligram

FAQ’s: Frequently Asked Questions

Conclusion

In summary, Buko Pandan Halo Halo is more than just a dessert; it is a celebration of Filipino culture, flavors, and textures. The key ingredients—young coconut, agar-agar, condensed milk, and all-purpose cream—come together to create a dish that is both satisfying and refreshing. Whether enjoyed on a hot summer day or served during festive gatherings, this dessert brings people together, creating shared moments of joy and nostalgia.

Making Buko Pandan Halo Halo at home is not only a fun culinary adventure but also an opportunity to connect with loved ones through food. As you embark on this recipe, remember to savor each step and share the delicious results with family and friends. With its vibrant colors and delectable taste, this dessert is sure to leave a lasting impression, much like the warm hospitality of the Philippines. Enjoy your creation and celebrate the flavors of tradition!