MY San Grahams Buko Pandan

It’s a warm summer afternoon with the temperature reaching almost 37°C! What would be better than a refreshing merienda made in a snap and served chilled? Time for some MY San Grahams Buko Pandan. It’s a perfect combination of milk, fresh buko, pandan and gulaman on a honey-flavored graham piecrust. Aaah… delicious!

MY San Grahams Buko Pandan

INGREDIENTS For crust mixture: 1 cup (10 crackers) MY San Grahams Honey, crushed 8 tablespoons (1/2 225g block) unsalted butter, melted For buko pandan filling: 1 cup (250ml brick) all purpose cream, chilled 1/2 cup condensed milk 1/8 teaspoon pandan extract 1 cup buko, shredded (about 1 buko) 1 bar green gulaman 1 cup buko juice PROCEDURE 1. DO CRUST. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of pan. Chill for 10 minutes. 2. DO FILLING. Whip all purpose cream till doubled in volume. Gently mix in condensed milk and buko pandan extract until well blended. Stir in shredded buko. Set aside in the refrigerator. 3. BREAK and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool slightly. Pour and stir gulaman mixture into whipped cream. 4. SPREAD filling over the pie crust. Chill and serve.