Nowadays, a Filipino party is not complete with this fascinating green and white dessert. Buko pandan is a unique sweet treat with ingredients that are distinctively Filipino. It is now made in hoes and restaurants all over the islands, with every household and restaurant having their own special recipe and their own particular twist to it. Although prepared, made and served all throughout the year, buko pandan, in its many forms as salad, juice, shake, or smoothies, are particularly welcome during the warm Philippine summer months.
- 8 leaves of pandan, cleansed well
- 5 buko which is no too hard and not to soft- grated in strips
- 10 cups of buko water (water from the 5 buko)
- 3 small cans of Nestle Cream
- 1 medium can of condensed milk
- 2 bars of green gulaman
- 3/4 cup sugar
First, boil the buko water with eight pandan leaves that are individually twisted. This is to break the fibers and expose the juice. Let it simmer for about 20 minutes. Remove the pandan leaves and make sure that the remaining coconut water is eight cups before adding the two bars of gulaman. This is because one bar of gulaman needs four cups of water. So if it is more than eight cups, the gulaman will be mushy and soft, if the water is less, the gulaman will be hard. Dissolve the gulaman well by continuous stirring. Add sugar while mixing. Do this for 5 minutes. Pour through a strainer into cooling trays and wait till it hardens. Then put it in the fridge. Mix the grated buko with the 3 cans of cream and condensed milk. Get the gulaman at the fridge and cut into cubes. Mix with the buko mixture.
Buko pandan salad is sweet, cool, and wholesome, and is a welcome sight in any meal or gathering, especially in the summer.