Ingredients with Measurements:
- 2 cups young coconut meat, shredded
- 1 cup pandan jelly, cubed
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, cream together butter and sugar using an electric mixer until light and fluffy.
3. Add egg and vanilla extract to the mixture and beat until well combined.
4. In a separate bowl, mix together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, until a dough forms.
6. Fold in the shredded coconut meat and pandan jelly.
7. Line a baking sheet with parchment paper.
8. Scoop the dough using a cookie scoop and place onto the prepared baking sheet, leaving 2 inches of space between each cookie.
9. Flatten each cookie using a fork.
10. Bake for 15-20 minutes or until golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes.
12. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
Makes 12-15 cookies
Nutritional information:
Calories per serving: 215
Fat: 11g
Carbohydrates: 27g
Protein: 3g
Substitutions for ingredients:
- Pandan jelly can be substituted with green gelatin or pandan extract.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add chopped nuts or chocolate chips to the dough for added texture.
- Use different flavors of jelly or gelatin for a different twist.
Tips and tricks:
- Make sure to shred the coconut meat finely to avoid large chunks in the cookies.
- Flatten the cookies using a fork to create a crumbly texture.
- Store the cookies in an airtight container to keep them fresh.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cookies in the oven at 350°F for 5-7 minutes or until warm.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar.
Garnishes:
Garnish with fresh pandan leaves or shredded coconut.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a salad.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the cookies spread too much, chill the dough for 30 minutes before baking.
Food safety advice:
Make sure to use fresh and clean ingredients. Wash your hands and utensils before and after handling food.
Food history:
Buko Pandan Otap is a popular Filipino cookie that originated from the Visayas region. It is made with shredded coconut meat and pandan jelly, which gives it a distinct green color.
Flavor profiles:
Buko Pandan Otap has a sweet and nutty flavor with a hint of pandan.
Serving suggestions:
Serve as a snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino