• 8 leaves of Pandan – (must be cleaned well)
  • 5 Buko (Coconut)not too hard, not too soft- Grated to strips
  • 10 cups of water
  • 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)

Buko Pandan Salad Cooking Procedure:

  1. Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
  2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid.
  3. Ensure that the gulaman is well-dissolved, stir well.
  4. Add sugar while mixing. Do this for 5 minutes or more to properly dissolve the sugar.
  5. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
  6. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
  7. Add kaong if you prefer.
  8. Get gulaman from ref and cut into 1 cm cubes.
  9. Mix with buko mixture.

Chef’s Note:

  • Serve Vanilla Ice Cream on top for a more delectable treat.
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Rating: 6.0/10 (7 votes cast)
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Rating: +3 (from 3 votes)

Buko Pandan Recipe, 6.0 out of 10 based on 7 ratings

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