Ingredients:
- 3 tsp green gelatin powder
- 700 ml of coconut water
- 50 grams of sugar
- 7 pcs pandan leaves, wash clean
Sauce:
- MAMAKOK Coconut Milk 800ml
- Evaporated milk
- Heavy cream
- Sweetened condensed milk
Other:
- Young coconut
- Nata de coco drain
- Sago pearls, cook according to the instructions on the package
- Fro, cut into pieces
How to Make:
- Place agar-agar powder and sugar into a clean pan.
- Add coconut water while stirring evenly.
- Make sure it’s not lumpy.
- Add pandan leaves.
- Cook the mixture, stirring occasionally.
- After boiling, turn off the heat. Discard pandan leaves.
- Pour the dough into the container. Let it cool down, then put it in the refrigerator. Save until it hardens.
- Remove the jelly from the mold and cut into squares.
How to Make Gravy:
- Mix MamaKoko coconut milk, evaporated milk, heavy cream and sweetened condensed milk into a bowl.
- Taste to make sure the sweetness and thickness are just right.
- Add pandan jelly, young coconut, and fro, and nata de coco according to the proportion you want into the gravy.
- Buko pandan is ready to be enjoyed. You can also put it in the fridge for a few hours to make it fresher.
