BUKO PANDAN

 Buko Pandan Salad

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

1. 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.
2. 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.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
7. Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

If you want a sugar free buko pandan recipe, try ,Gene Gonzales recipe

Buko Pandan Salad

Ingredients: 1 cup fresh buko meat; 1/2 tsp. pandan flavor for dressing; 1 cup cream; 1/4 cup coconut powder; 1-1/2 tbsps. Sweet’N Low for dressing

Gulaman: 8 tbsp. unflavored gelatin; 1 cup water; 1/2 cup Sweet’N Low; 1 cup water; 1 tbsp. pandan flavor; 2 drops green food color

Procedure: Dissolve gelatin in 1 cup water and bring to boil. Set aside. Add 1 cup water. When cool add pandan flavor, green food color and Sweet’N Low.