Buko Pandan Salad Recipe

Ingredients:

For the pandan water:

3-5 pc fresh pandan leaves

2 ½ cup              water

For the pandan gelatin cubes:

2 cup                  pandan water

¼ cup                 unflavored gelatin

¼ cup                 sugar

For the cream mixture:

1 pack (250mL)  Magnolia All-Purpose Cream

1 can                  condensed milk

2 cup                  fresh buko meat, cut into cubes

Procedure on  how to make Buko Pandan:

To make the pandan water, boil fresh pandan leaves into 2 cups of water. Boil the pandan leaves until the flavor and color has been infused into the liquid, about 5-7 minutes. Turn off the fire and strain the liquid. Set aside and let cool. Discard the leaves.

Divide the pandan water into two. Add the gelatin to 1 cup of the pandan water and let it sit until it blooms. Simmer the other half of the pandan water then add in the sugar and bloomed gelatin. Stir until mixture is dissolved. Transfer mixture into a shallow square container and set aside until gelatin has fully set. Cut gelatin into small cubes and place in a bowl.

To make the dressing, in a clean bowl, combine all-purpose cream, condensed milk and powdered sugar and mix until well combined. Add the buko meat, and pandan gelatin cubes. Fold until well blended. Chill before serving.

 

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Jhong

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