Pandan Cream
INGREDIENTS
1 cup cooked mini sago
1 cup grated fresh buko meat
2 cups fresh buko juice
Ice cubes
Pandan Cream Topping
1 can, 370g Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
2 ½ teaspoons buko pandan flavoring
PROCEDURE
- Combine sago, buko meat and buko juice in a pitcher. Chill in the refrigerator until ready to use.
- To make Pandan Cream: Combiner Angel All Purpose Creamer, Angel Condensada and buko pandan flavoring in a bowl. Whip using an electric hand mixer or wire whisk until light and fluffy.
- Pour buko juice mixture into serving cups and generously top with pandan cream. Serve cold.
