Buko Pandan

Buko Pandan is one of the popular and enticing desserts in our country. As the site Panlasang Pinoy said, it is merely mistaken as buko salad because of the same texture and almost the same ingredients just added by a gelatin flavored by pandan leaves.

As for me, I will eventually try making recipe for this specific pinoy dessert. I am now reading lots of reviews and recipes that this is one of the favorites as well. 

I'm surely can make a great review after creating and tasting my own buko pandan. :)

photo by Dolly T. Dy-Zulueta

Here is the recipe of

How to make a Buko Pandan Salad by Chrissy Balatbat

Serves 10  Prep Time 30 minutes plus refrigeration time for the gelatin to set  
Cooking Time 10 minutes

10 to 12 pandan leaves or 1/2 teaspoon pandan flavoring
7 cups water
3 (90-gram) packets clear unflavored gulaman 
1/2 cup sugar
1/2 teaspoon almond extract
green food coloring
2 (600-gram) cans chilled all-purpose cream 
1/2 cup condensed milk  
2 tablespoons grated cheese
pinch of salt
2 cups tapioca (sago)
1 1/2 cups nata de coco, drained
1 can lychees, drained and halved
5 coconuts (buko), grated and drained for 1 hour (choose coconut meat that is thick but tender)

1  Prepare pandan juice by boiling the pandan leaves in the water for 15 to 20 minutes. Strain and set aside.

2  Dissolve clear unflavored gulaman and sugar in 6 cups pandan juice. Bring to a boil, stirring constantly. Add almond extract and green food coloring. Pour into a rectangular pyrex bowl and cool to set. When firm, cut into medium-size cubes. Set aside.

3  Mix cream, condensed milk, cheese, and salt in a bowl.

4  Add the sago, nata de coco, lychees, pandan gelatin, and buko. Add buko last so as not to make the salad mixture watery. Adjust sweetness to taste, adding more condensed milk if desired.

5  Refrigerate before serving.

Credits to:

http://panlasangpinoy.com/

http://www.herword.com/pantry/main.php?id=buko_pandan