Filipino Buko Pandan Recipe
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Buko refers to young coconut meat. Pandan is a plant that grows in the tropical parts of Asia. Its leaves are used to sweeten many desserts, drinks and savory dishes. Here, we’ll use pandan leaves, green gulaman--a delicious vegetarian gelatin, also known as agar-agar which is Malay for jelly--and flavor with kaong, a super palm fruit.
Serves 6 to 8
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Ingredients
- 3/4 cup of sugar
- 2 bars of green gulaman
- 1 cup kaong
- 3 small cans of Nestle Cream
- 1 medium can of condensed milk
- 8 leaves of pandan
- 2 packages of frozen Buko
Cooking Directions
- In a large pot, boil buko water with all 8 leaves of pandan. Simmer over low-medium heat to break the pandan’s fibers and heat out their juice. This will take 20 minutes.
- Remove pandan leaves from pot and measure buko water, making sure it equals 8 cups. This is very important. If the buko water is does not equal 8 cups, the gulaman will not combine well and you will have wasted all that time. 1 bar of gulaman dissolves in 4 cups of water and is very sensitive. After you’ve measured exactly 8 cups of buko water, dump it back into your pot and add the two bars of gulaman, mixing well making sure it is dissolving. This will take 5 minutes.
- Pour through a strainer and into a cooling container, like a pie plate or anything you might bake in, and put into the fridge.
- While the gulaman is cooling, mix the grated buko with the 3 cans of cream and 1 can of condensed milk adding the kaong in the end.
- Once the gulaman has hardened, cut into 1 cm cubes and mix with the buko.
- Serve in individual bowls or a large party bowl.
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