Buko pandan
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Nothing, but nothing, smells or tastes like pandan leaves. I remember my father-in-law placing a leaf with the sinaing (steamed rice). They had the plant growing in the little garden in front of their house. The aroma would pervade the living room while the rice was cooking.
First, a little background on pandan. The pandan leaf “comes from the Screwpine tree, which can be found in Madagascar, Southeast Asia, the Pacific Islands, and the tropical areas of Australia”.
Aside from its aroma and flavor, pandan serves some medicinal value too.
The medicinal uses for this tree are as follows: The entire plant is used as a diuretic, the roots have anti-diabetic properties, and the leaves are used for treating diseases of the skin.
Pan leaves are also woven into hats and handbags.
Click here for the latest version of my buko pandan dessert.
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Have you tried mango pandan? It is so delicious and refreshing. All you need to do is to substitute mango instead of buko in your recipe. Believe me, it will be a hit (it has always been in our family parties). Unfortunately, can’t make that one here in Canada anymore, the mangoes here just don’t taste as good as Philippine mangoes.
Gigie, when mangoes start flooding the local markets in the summer, I will try your mango pandan. I will! It sounds wonderful. Thanks.
Hi, I was just wondering how to make the shelf life of my buco longer. It easily gets spoiled. I was wondering if you can give me some tips on how to prolong its freshness and what are the things that I should and should not do with bucos thanks!
Madz, try this: scrape the buko from the husk, put them in freezer containers covered with their own water, and freeze them. Just let them thaw in the fridge when you need them.
i tasted buko pandan from NATHANIELZ and is the best one i’ve tasted. Primarily because the buko as well as the gelatin/gulaman was of the”chewy” variety. Unfortunately, the box (yellow green) only had the name NATHANIELZ on it. No address / contact number. Would any of you know how i can get in touch with this manufacturer? or do you have tips how to make buko pandan “chewy”?
Thanks!
nathaniel’s buco pandan is available at cor timog ave beside bpi bank near quezon ave.
Add lye water to the gelatin powder or gulaman bars.
if this is a stupid question i’m sorry in advance hehe what is lye water and where can i buy them?
P.S.
ty for sharing your recipes with us, i really don’t know how to cook but now nobody will suspect. your blog is really a great everyday help for me
lye water is basically alkaline water. It is used in soap making and cleaning agent. It is primarily used in asian cooking and can be found in Asian supermarkets in glass bottles. However, I do not recommend using lye water to attain the desired texture of the food because recent studies have shown that when ingested lye water can cause corrosive burns especially in throat, oesophagus and stomach lining. Try using milk instead. Milk is alkaline base and its natural. also, lye water is in fact a poison, under the Controlled Substances Act, 1984. Lastly, if you really need to used lye water in food please conduct more research so you can make an informed choice.
I would like to add one last tip from my last comment about lye water. Apparently, you can substitute lye water with baking soda!! That will give you that springy texture you want!!:smile:
I made buko pandan 2 wks ago and boiled 5 pcs pandan leaves along with the gulaman to get the “pandan” flavor. I also added nata de coco to the buko strips for added topping. My friends loved it!
With nata de coco… wow that sounds great, Karen.
Oh, and JC, thanks for all that info about lye water.
i love making buko pandan. here in california, you can make it anytime of the year. everything i use are can preserved, even buko and gulaman. you can buy them in any oriental stores. my mom likes it with nata de coco also, so yummy…
thanks for all those information. i loved eating buko pandan but i don’t know how to prepare it. i think it would be better to boil pandan leaves together with the gulaman just as karen has suggested.
i hope you will publish more recipe. thanks:smile:
Samahan mo ng kaong and nata de coco sa buko pandan. Hay naku sarap!:grin:
Hi,
Thanks for the info on lye water. Would like to substitute baking soda for lye water but not sure about the dimensions. Do you have any idea how much baking soda for one tsp of lye water?
Hi nice site. Can you give me the recipe for mango refrigerator cake, tnx
Hi ED, if you search for “refrigerator cake” using the search box above, you’ll find it.
yes! it’s good with nata de coco. i top mine with pinipig, too. the best!
hi,
i just finish my experimental research on hotcakes. Try to cook instant hotcakes and used pandan juice as water. Just boiled the leaves and add milk to it. Add also candied coconut in the batter mixture and topped it with glazed fruits. ang sarap talaga!!!
hi Chi,
Nathanielz can be found at San Fernando City, Pampanga. Ur right, they make the best Buko pandan!
hello…. ty for this nice blog. my question is how much baking soda do i dilute to get the lye water ?
thanks for the tips! i tried nathanielz too and its simply delicious… i thought the gelatin was nata de coco because it was that chewy… and the cream what’s in it? its just got that right sweetness too it without overpowering the buko flavor… yum!:smile:
PS
will try the lye water… is that the same one we use for kuchinta?
do any of you guys have a recipe of mango pandan?
plss pls pls post it here thankssssss!
Hello, My wife has been trying to make kutsinta (maybe not the right spelling) and can not find lye water in any of the local stores or anyone locally that even knows what it is. Can you help me?
Thank You
Hi, I just wanted to say thank you for sharing your recipes. I especially enjoy your Filipino recipes. I’m excited to try your buco pandan and puto. Thanks again and God bless you and your whole family.
Hi! Again a question about the lye. Is this sodium hydroxide? Or potassium hydroxide? Is this what is used to make soap? I want to make sure I’m not using the wrong thing. The lye I have read about is the ingredient in drano LOL!
Thank you–
Nathalie
nathalie, no. that’s lye in powder form. Lye water can be bought in drug stores. It’s the strained mixture that comes from mixing water with wood ash.
Hi Connie– thanks much! I did find it in the grocery, the lye water in a glass bottle. Will try your recipe!
Have a good week!
Nathalie
i used buko juice in cooking the boxed gelatine,so tasty and creamy,i could taste both the pandan and buko, i did this,i boiled first the buko with pandan,then used that for gelatine,medyo mabusisi lang,but its worth it
ms connie,
This is definitely one of my husband’s favourite desserts. We have a distant relative that makes this all the time whenever we have gatherings, too bad she passed away a few months ago and i never get to ask her how she makes buko pandan..and the same thing with my uncle from the sates his caldereta is just superb, but again he died 2 yrs ago and everytime i asked about the recipe he would claim that “may halong bulong and luto ko”.
But anyway, back to buko pandan, during the party my husband was looking for buko pandan yet again.. im just thankful that i found a recipe. My challenge now will finding the pandan flavoring or the actual pandan leaves. I can’t wait to try this one! Thanks!
Try buko pandan by “kitchen treats”. You can contact them at 09209083276. They make the best buko pandan Ive ever tasted.
madali lang sya gawin.. hehe gumagawa mom ko nito e
give the recepe and procedure.
hi joy.
you should learn to follow instructions and click to page 2. if you do NOT know how to follow instructions, any recipe will be USELESS to you.
you should also learn how to SAY PLEASE. you are not in any position to give orders around here.
Hi! im clare matulin can i know the recipe of buko pandan can you send the recipe please thanks so much………God bless…….
hello to all try also put some yellow color in your buko pandan i suggest put CORNEL in can… yummy…gudluck!
hi clare matulin,
the whole recipe of buko pandan.. is on the top just click the the go to page 2.. gudluck
ate may nagnakaw ng picture sa site mo
this is the site
http://www.virtualtourist.com/travel/Asia/Philippines/City_of_Manila/Local_Customs-City_of_Manila-R-1.html
Hey, I read someone post in here about the easily gets spoiled buko pandan. Can someone tell me how long will the buko pandan will last? And yesterday I made a buko pandan and when I tasted this morning it was sour taste na. Panis na siya. Can someone here help me. I want to make another for New Year but I was afraid I might messed up again.
as you serve buko pandan individually, you can also add a scoop of vanilla ice cream topped with pinipig, it’s so creamy, try it
Un sakin nlalgyan q ng lychee…Hehe.Sarap!
you can also try to put some gata, adds the creamy taste on it..thanks for the additional info..we’ve been making buko pandan for 2 yrs now at di pa rin kmi ngsasawa..hehehe.. God Bless everyone..
hi there. this will be my first attempt to make this delicious dessert but i’m not sure where to get the kind of buko meat needed here in california. can I substitute using macapuno in a jar (since that’s everywhere) instead of fresh buko meat? pls let me know. thank you!
Annie, macapuno is too sticky and tooooo sweet. There are canned shredded coconut meat in the U.S.
hi connie!
unforunately we dont have shreeded coconut meat here in ireland, i might just lessen the condensed milk so it wont be that sweet. Thank you very much….
Dear Connie,
Can you pls. tell me what is the best brand of canned shredded coconut meat to use in the buko pandan recipe. I live in Louisiana and most of the coconuts they sell here are the mature ones and the buko meat is hard?
Would appreciate your reply…Thanks.
Josie
Oh, sorry, have never tried canned shredded coconut since fresh coconuts are abundant here all year round.
Just wondered if lye water is safe to eat?
I have read your comments and still unsure. If this ingredient is commonly used in Chinese noodles and filipino desserts for years, how is it considered unsafe to eat?
hello ate connie juz want to ask how can to quantify ingredients?especially if i’ll cook for large no. of people?thank you
The recipe above is good for 10 to 12 persons. You can base it on that.
thank you
Hi Connie, I am planning to try making pichi pichi because somebody gave me a bunch of kamoteng kahoy. But I am not comfortable with using lye water. Somebody asked if baking soda can be substituted for lye water, but I didn’t see any reply. Can it? If so, what is the recommended proportion of water to baking soda? Thanks.
hi! this is gonna be my first time to make buko pandan for my family this new year’s eve. I’m kinda hesitant because I’m planning to add corn kernels in it and i might just ruin the taste. would it change the taste that much? or will it be more delicious? help!
i’ve also been on the hunt for lye water (aka alkaline water aka kan sui)… if you live in the US and can’t find it in your local asian store, you can buy it on amazon (http://www.amazon.com/Tropics-Lye-Water-9-oz/dp/B00013WX7E).
lye has long been used in cooking, from noodles to kutsinta to bagels and pretzels. (read this bloggers opinions about lye http://www.thefreshloaf.com/node/10877/lye-bagels). from what i’ve seen online, milk’s pH doesn’t cut it. baking soda, although not quite the same, can come close. i haven’t seen any recipe though that gives a good substitution ratio for lye water, so i guess experimentation is the key. it’s really a personal choice which one to use.
papaano magluto ng gelatin bar at sago