1. dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil. 2. add the remaining 1 1/2 cup water. 3. remove from heat and stir in the pandan essence and food color. 4. transfer into a flat container and refrigerate until firm (about 2-3 hours). 5. cut the gelatin into 1 inch cubes. 6. in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk. 7. stir in pandan essence. 8. drain off all the liquid from the buko meat before adding to the cream mixture. 9. gently mix in the gelatin. 10. serve chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
