I think that the green color of the gelatin gives this refreshing appeal to the dessert while the cream and just the right amount of condensed milk give that sweet taste that make this a popular Filipino dessert
But enough of the seafood talk, that will be for tomorrow – tonight I will be sharing with you a recipe for a dessert that is a classic Filipino favourite known as Buko Pandan, that originated from the island province of Bohol in the Central Visayas region
‘Sago’ is what we call the tapioca pearls in Filipino and ‘gulaman’ generally refers to gelatin. A Filipino sweet refreshment made from brown sugar syrup with tapioca pearls and almond jelly
Purée until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off)
