Buko Pandan Salad is my favorite filipino dessert served during any kind of party and special occasions in the Philippines.
I remember my Papa to put some pandan leaves in cooking our rice. He said that the pandan will adds aroma to the cooked rice. Aside from its aroma, pandan leaves or the plant has medicinal properties and it is good repellent for pests such as cockroaches which is abundant in our place. So, just place the pandan leaves or plant where cockroaches lurk around, you’ll see its effect.
Now, pandan leaf is widely used in flavouring for drinks, desserts, bakery products and other food products.
- 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)
Cooking 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!