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Buko Pandan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.8419
Energy (kCal)3159.9162
Carbohydrates (g)334.9812
Total fats (g)200.9279
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut meat 4 cups cut 1132.8 48.736000000000004 10.655999999999999 107.16799999999999
    pandan extract 1/2 teaspoon - - - -
    cream 2 packages - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811
    gelatin 2 packages unflavored 647.7 153.85 13.26 0.0
    water 3 cups 0.0 0.0 0.0 0.0
    pandan extract 1 - 1 1/2 1/2 - - - -
    green food coloring 5 drops - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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