Buko Pandan Espasol= This is my own version of making Buko Pandan Espasol with a combination of toasted glutinous rice flour, pandan water(from boiled pandan leaves)young coconut meat(buko) and jack fruit(langka)adding pandan extract flavoring essence for extra greener color and flavor, cooked in coconut milk, sugar and condensed milk, yeah! give a try and learn how to make this tasty and delicious Espasol recipe ENJOY!
Buko Pandan Espasol
(please watch video below for procedure)
6 cups toasted glutinous rice flour
1 1/2 cups white sugar
2 cans coconut milk
1 can condensed milk
1 1/2 cups pandan water(from boiled pandan)
1 cup buko(young coconut meat)
(cut into small pieces)
1 cup langka(jack fruit)
( cut into tiny bits)
1 tbsp lemon zest(optional)
1/4 tsp salt
pandan extract flavoring essence
In a large woke or kawali place 6 cups glutinous
rice flour stir and toast in low/ medium heat
Cooked and toast for about 20 minutes
Combined toasted glutinous rice flour and sugar
stir and mix until well blended
In a large heavy cooking pot or woke
combine coconut milk and pandan water
add salt and bring to a boil
Add drops of pandan flavoring extract
Gradually add flour and sugar mixture
in coconut milk and stirring continuously
Add young coconut meat(buko) ang jack fruit
continue stirring until incorporated
Add condensed milk
Stirring continuously until well incorporated
Ingredients;
