Looking for a type dessert that assuage the thirst in summer? Try this buko pandan salad that will surely relieve the thirst on your parching throat.
Buko Pandan Salad is another dessert which is also very popular in the Philippines. The main ingredients of this are the young coconut,condensed milk and cream, and of course the pandan leaves (fragrant green, tropical plant) that makes it smell good.
It is absolutely delicious and very refreshing as it is served chilled. This creamy fragrant salad is always present when there will be a family gatherings, occasions or parties since it is easy and very comfortable to serve to visitors. In some places in the Philippines it also serves as a substitute to ice cream. And it is sold for eight pesos.
Traditionally, this salad is made with boiling the pandan leaves until the flavor has been enhanced. The leaves are removed and gelatin is added into it. This is where the jelly gets its distinct green color. But since pandan only lives in tropical countries, there is only a little amount of it.
Don’t you know that the meat from the young coconut has also give a health benefit? Eating coconut meat appears to protect against heart disease and stroke as well. As it turns out, coconut meat’s measurable vitamins A and E, and polyphenols and phytosterols. all work together to decrease the levels of LDL cholesterol, which are facts that stay in the blood tissues and high levels of which have been found a risk factor for cardiovascular disease.
Here are the following procedures on how to make your summer worthwhile and enjoyable while having this kind of dessert:
- 8 leaves of Pandan – (must be cleaned well)
- 5 Buko (Coconut)not too hard, not too soft- Grated to strips
- Water approx. 10 cups
- 3 small cans of Nestle Cream
- 1 medium can of Condensed Milk
- 2 bars of Green Gulaman
- 1¾ Cups Sugar (more if you want it sweeter)
- 1 cup Kaong (optional)
- Buko Pandan Salad Preparation Instructions:
- Boil water 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 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.
- Served with Vanilla Ice Cream on top for a more delectable treat.
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