The result was ok and it gave me the dark brown top I was looking for but I find it a tad too sweet for my taste and the custard was a bit too stiff, which is not a bad if that is your thing, for one it was really easy to cut, but I want the custard to be a bit delicate or slightly wiggly like a gelatin
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
Leche Flan, Gelatine and Fruit salad are the favorites among Filipino desserts, and always a feast or a celebration won’t be complete if any one of them is not present on the table
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
Combine the Nestle cream, condensed milk and fresh milk and gelatine flavor, mix well until all the lumps disappear then cook over medium heat, let simmer for few minutes
