BUKO PANDAN DRINK
1 cup unflavored gelatin
5 pcs pandan leaves
4 cups buko water
1 cup Fresh Milk
1 cup condensed milk
1 cup buko, grated
toasted pinipig, as desired
1. Cook unflavored gelatin as directed in the pack. Add the pandan leaves. Cool.
2. When gelatin has cooled down, cut into cubes.
3. Mix the buko water, Fresh Milk, and condensed milk well.
4. Add the grated buko and prepared gelatin.
5. Serve best with ice cubes, coconut cream, and toasted pinipig.
BUKO PANDAN SALAD
|8 leaves of Pandan – cleaned well|
|5 Buko (Coconut)not too hard, not too soft- Grated to strips|
|Water from 5 Buko (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 buko water from 5 coconuts 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 coconut 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.
- Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.
BUKO PANDAN SAGO PALAMIG