Buko Pandan is a favorite Filipino salad served in almost every kind of party in the Philippines, originated from Bohol. It can also be in a form of a refreshing drink with buko and pandan flavored gelatin and pinipig toppings or a flavor in the Filipino drink pearl shakes.
Buko Pandan Salad
- 8 leaves of Pandan - cleansed well
- 5 buko which is no too hard and not to soft- grated in strips
- 10 cups of buko water (water from the 5 buko)
- 3 small cans of Nestle cream
- 1 medium can of Condensed milk
- 2 bars of green gulaman
- 3/4 cup of sugar
First, boil the buko water with eight pandan leaves that are individually twisted, this is to break the fibers and expose the juice. Let it simmer for about 20 minutes. Remove the pandan leaves and make sure that the remaining coconut water is eight cups before adding the two bars of gulaman. This is because one bar of gulaman is equals to four cups of water, so if it is more than eight cups, the gulaman will be mushy and soft, if the water is less, the gulaman will be hard. Dissolve the gulaman well by continuous stirring. Add sugar while mixing. Do this for 5 minutes. Pour through a strainer into cooling trays and wait till it hardens. Then put it in the fridge.
On the other hand, mix the grated buko with the 3 cans of cream and condensed milk. Get the gulaman at the fridge and cut into cubes. Mix with the buko mixture.
Buko Pandan Juice
- 1 cup of unflavored gelatine
- 5 pieces of pandan leaves
- 5 cups of buko water
- 1 cup of condensed milk
- 1 cup of buko grated into strips
- pinipig, toasted
First, cook the unflavored gelatin and add the pandan leave, then let it cool. When the gelatin cools down, cut it into cubes then set aside. Meanwhile, mix the buko water and condensed milk well, then add the grated buko and the gelatin. Serve best with ice cubes and pinipig.