BUKO PANDAN SALAD
Buko Pandan Salad
Ingredients:
3 boxes unflavored green gulaman
5 cups water
4-5 pcs. pandan leaves
2 cans thick cream
1/2-3/4 can condensed milk (adjust to your taste preference)
2 eggyolks
1 small bottle macapuno (drained) or 3-5 cups grated fresh buko (young coconut meat)
2 cups nata de coco (drained)
Procedures :
Boil water together with the pandan leaves (twisted to expose the juice). Simmer for a few minutes. Dissolve gulaman in water. Simmer until gulaman dissolves. Remove pandan leaves. Transfer into pan trays and let it cool and hardens. Chill in refrigerator.
In a saucepan, put thick cream, condensed milk and eggyolks. Stir until mixture is smooth. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Stir occasionally until thickened a bit (not too thick). Remove from heat and let it cool completely.
Take out chill gulaman and cut into 1 cm. cubes.
In a large bowl, combine the macapuno, cubes green gulaman, nata de coco, and the cooled cream mixture. Blend well.
Chill before serving or preferably overnight. Make this dessert a day ahead to let the cream mixture absorbed the pandan flavor. Yummy! Enjoy!
Ingredients:
3 boxes unflavored green gulaman
5 cups water
4-5 pcs. pandan leaves
2 cans thick cream
1/2-3/4 can condensed milk (adjust to your taste preference)
2 eggyolks
1 small bottle macapuno (drained) or 3-5 cups grated fresh buko (young coconut meat)
2 cups nata de coco (drained)
Procedures :
Boil water together with the pandan leaves (twisted to expose the juice). Simmer for a few minutes. Dissolve gulaman in water. Simmer until gulaman dissolves. Remove pandan leaves. Transfer into pan trays and let it cool and hardens. Chill in refrigerator.
In a saucepan, put thick cream, condensed milk and eggyolks. Stir until mixture is smooth. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Stir occasionally until thickened a bit (not too thick). Remove from heat and let it cool completely.
Take out chill gulaman and cut into 1 cm. cubes.
In a large bowl, combine the macapuno, cubes green gulaman, nata de coco, and the cooled cream mixture. Blend well.
Chill before serving or preferably overnight. Make this dessert a day ahead to let the cream mixture absorbed the pandan flavor. Yummy! Enjoy!
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