Buko Pandan

Ingredients :

  • 8 leaves of Pandan – (must be cleaned well)
  • 5 Buko (Coconut)not too hard, not too soft- Grated to strips
  • Water approx. 10 cups
  • 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)
(Baking Conversion Chart)

Cooking Procedures :

  • Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
  • 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. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
  • Ensuring gulaman is well-dissolved stir well.
  • Add sugar while mixing. Do this for 5 minutes.
  • Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
  • Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
  • Add kaong if you prefer.
  • Get gulaman from ref and cut into 1 cm cubes.
  • Mix with buko mixture.

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