- 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
- 1 3/4 Cups Sugar (more if you want it sweeter)
- 1 cup Kaong (optional)
- 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.
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More