Asian dessert?

Question

i once had this Asian dessert at a restaurant it was beautifullll, i forgot what it's called but i would love to know how to make it.

it had chopped green jelly in it with ice cream some kind of fruit juice and some little white beady things, i ordered the mango flavour and it tasted wonderful.

can anyone help me out here? i think it started with an s ???

Answer 1

shitzu flavored ice cream

Answer 2

It is called Falooda

icecream, fruit, sometimes vermicelli, jelly, white beady things (basil seeds i think) . do an image search to check if it is really falooda.

Answer 3

buko pandan?

Answer 4

mango and pomelo sago - called yang zhi gan lu in chinese

Answer 5

is it Mango Sago?

mango with milk, jelly, tapioca or sago and lots of crushed ice.

Answer 6

Sounds like falooda or sago

Answer 7

This is called Buko Panda.  It's a filipino dessert.  It's not mango flavoured, but it's similar to what you are describing.

The little white beady things are tapioca.  Neither of these recipies call for it but you can add it in.

Ingredients

4 cups coconut meat, cut into strings

1/2 teaspoon pandan extract

2 (250 ml) packages cream

1 cup milk

1 (405 g) can sweetened condensed milk

for the gelatin

2 (90 g) packages unflavored gelatin

3 cups water

1-1 1/2 tablespoon pandan extract

5 drops green food coloring

1/2 cup sugar

Directions

1dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil.

2add the remaining 1 1/2 cup water.

3remove from heat and stir in the pandan essence and food color.

4transfer into a flat container and refrigerate until firm (about 2-3 hours).

5cut the gelatin into 1 inch cubes.

6in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk.

7stir in pandan essence.

8drain off all the liquid from the buko meat before adding to the cream mixture.

9gently mix in the gelatin.

10serve chilled.

Ingredients

8 leaves of Pandan - cleaned well  

5 Buko (Coconut)not too hard, not too soft- Grated to strips  

Water from 5 Buko (approx. 10 cups)  

3 small cans of Nestle Cream  

1 medium can of Condensed Milk  

2 bars of Green Gulaman  

1 3/4 Cups Sugar (more if you want it sweeter)  

1 cup Kaong (optional)  

Preparation

Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.

Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.

Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.

Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.

Add kaong if you prefer.

Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.

Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

*leaves may be hard to find, use the extract instead.