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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 1 pack buko pandan flavor jelly powder 25g, 1/4 cup sugar, and 4 cups water into a pot, and stir until completely dissolved.
Watch out
Stir well to prevent lumps from forming at the bottom of the pot, otherwise the powder will clump.
Turn the heat on, and stir constantly until it boils.
local_fire_departmentMedium heatWatch out
Stir constantly while heating, otherwise the jelly powder will burn and stick to the bottom.
Pour the mixture into mold, and let it cool until set.
Watch out
Do not disturb the molds while cooling, otherwise the jelly will set unevenly.
Handle the knife carefully when slicing the firm jelly to prevent hand injuries.
Cut the set jelly into cubes.
Watch out
Cut into uniform small cubes, otherwise uneven pieces will affect the salad texture.
Nata de coco green 340g drain the syrup.
Watch out
Drain the syrup thoroughly, otherwise excess liquid will make the salad watery.
Add 2 cups shredded buko, buko pandan jelly cubes, nata de coco, 1 cup mini sago/Tapioca pearl, and 1 cup big sago/Tapioca pearl into a bowl, and mix until well combined.
Watch out
Mix gently so the soft jelly cubes do not break apart.
Add all purpose cream 500ml and 1 can condensed milk 300ml, and mix until well combined.
Watch out
Pour the cream and condensed milk evenly over the mixture, otherwise the sweetness will be uneven.
Add 2 tbsp buko pandan flavor extract, and mix until well combined.
Watch out
Add the extract gradually and mix well, otherwise too much extract in one spot will taste bitter.
Cover with plastic wrap, and chill at least 3 to 4 hours before serving.
Watch out
Cover tightly with plastic wrap to prevent the dessert from absorbing odors in the refrigerator.
