Buko Pandan gulaman salad is my sisters famous recipe from the Philippines. It is really a hit so I asked for a recipe but she never responded yet, so I came up with other's recipe combined with my sisters way of doing it which is shredding the gulaman instead of dicing. She usually serves this every time she is in the mood to cook on weekends for family get together. Too bad, I cannot make it here as often as I can, the buko is seasonal and gulaman pandan flavor or pandan leaves are nowhere near me. Anyway, here is the recipe that is too perfect for summer.
Ingredients:
- 1 1/2- 2 cups shredded young coconut (Buko)
- 1 pack (95g) Pandan Gulaman (Sweetened)
- 3 cups water
- 1 can condensed milk
- 1 can nestle cream (250 ml)
- 1/2 cup sugar or more, add according to your taste
- 2 tsp Pandan essence
- fresh buko juice
1. Cook the pandan gulaman/jelly according to package instruction. Let cool at room temperature, then refrigerate to allow the jelly to solidify completely. Shred using the young coconut shredder/scraper. Set Aside.
2. In a big bowl, put all the ingredients together. Stir well before adding the shredded jelly.
3. Add fresh buko juice according to your desired thickness. And sugar to taste.
3. Cover and refrigerate. Let chill overnight before serving.
For variations, you can add nata de coco,sago pearl, kaong, cheese cubes or any fruits of your choice. Remember cooking is fun, do not hesitate to experiment with different ingredients and taste.
This is the best palamig lalo na ngayong summer. Thanks for this post. Would like to try sometime during weekends ^_^
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