You would probably see this one everywhere. Besides, the ever-ubiquitous Buko Pandan Juice with Sago is a beloved beverage in the Philippines. It goes well with traditional street foods such as Fish balls, Kwek-Kwek, Squid balls, Banana Cue, Maruya, Kamote Cue, Turon, Okoy and, basically, everything else in between. Pinoy street food vendors often sell this on their stands along with the classic Palamig and Pineapple Juice. This is usually considered the third option but it’s definitely more flavorful if you ask me.
Buko Pandan Juice with Sago, on the other hand, is just as the name implies. It is made from young coconut strings and pandan-flavored gulaman. To make it tastier, you also need to mix condensed and evaporated milk with water and sugar. Of course, you likewise have to throw some good amount of ice to make the beverage as cold as it should be. Believe me, this will taste much better if it’s served cold. If possible, you may want to chill it overnight. Finally, don’t forget the sago for added pleasure and just to make the drink visually more appealing.
This refreshing drink will surely be a blockbuster when you serve it to your guests, especially during your summer gatherings.
Buko Pandan Juice with Sago by Filipino Recipes Portal:
First, we need to prepare the Gulaman. Cook gulaman in a small pot over low heat and follow the cooking instructions written on the package label. Add 1 teaspoon of pandan extract and 1 tablespoon of sugar and stir until the sugar and gulaman powder dissolves completely. If you’re using a clear gulaman just add green food color about 2-3 drops. Bring to a boil while stirring constantly, then fire off and remove from the heat. Transfer the gulaman into a flat container and let it cool to set completely before cutting. You can also leave it at room temperature to set, but it will take you about 45 minutes. If you want a faster result cool it in a fridge, it will only take you 25 minutes to set completely. Cut the pandan gulaman into cubes or any shape you want, according to your desired size and set aside.
Meanwhile, while your gulaman is cooling in the fridge, let’s cook our tapioca pearls. On the same pot, bring 3 cups of water to a boil over medium heat. When it reaches a rapid boiling, add ¾ cup of raw sago into the pot and stir lightly and continuously to avoid the sago from sticking together and at the bottom of your pot. When your sago starts to turn transparent check if it’s cooked through. Fire off, remove from the heat, rinse in running water and drain. Set aside cooked sago and let it cool down completely.
Let’s prepare our refreshing buko pandan drink. In a large pitcher or big, deep bowl, combine all ingredients except for the sugar and stir until well combined. Check the sweetness and add some sugar if needed and you can also add half teaspoon of buko pandan extract if you want a stronger pandan flavor. Chill the buko pandan drink at least 1 hour before serving. Serve in individual glasses with ice cubes and get refreshed.
Quench your thirst with Buko Pandan Juice with Sago Recipe