Buko Pandan Salad
IJsselstein, Wednesday, 5 October 2005 03:29:33
|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)
- 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.
Thanks to Emmylou Sagusay for sharing this recipe.