Buko Pandan Recipe

I'll be so sad if I will not include this buko pandan in my list of recipes. It has become so famous in our circle of friends especially during our potluck activities. I prefer having buko pandan for dessert over cakes and other sweets. The chewiness of the gulaman that lingers on the tongue and the creaminess and sweetness of flavors combined is what make this salad so delicious. Fresh pandan leaves are so aromatic and it's so good to be used, if you

have access to it.

The gulaman itself must have the right amount of water when cooked, this is what makes this recipe a success. I must add nata de coco too and the tiny sago and I must say that sago absorbs water so be careful, you don't want to end up with a dry buko pandan. 

Gulaman is an important ingredient in this recipe. What is gulaman? The gulaman is derived from processed dried seaweed called agar. Agar in its natural state is the structural carbohydrates of the algae. It has lots of uses as a stabilizer and thickener to a lot of food, pharmaceutical products, make up and a lot more.  It comes in packages, bars or powdered form melted in hot water then mixed in food or left to cool just like in this recipe to solidify adding sugar, color and flavorings to be more exciting to see and eat. There are plenty of desserts that is out today using this agar or gulaman with vibrant and exciting colors.

In addition to gulaman, the natural flavor of fresh grated buko adds up to the yumminess of this recipe. This is the best choice if available than the bottled coconut sport. Of course you complete this recipe with all purpose cream, evaporated milk and condensed milk. All the goodness are all in so, what are you waiting for.

Ingredients:
1 packet gulaman
1 bottle of nata de coco (optional)
1/4 kilo fresh buko meat or 2 bottles of coconut sport
1/2 cup tiny sago
2 cans cream
1 big can of evaporated milk
1 big can of  condensed milk

Method:

• Empty 1 sachet  of Mr gulaman in 4 cups of water stirring constantly, boil for 2 minutes and transfer to a flat container and let sit until solid.
• Boil 3 cups of water then put sago boil for 5 minutes then turn off heat leaving sago in the hot pot until well cooked, set aside.
• Cut cooled gulaman in bite sizes and transfer to a salad bowl.

• Mix in nata de coco, sago, buko or coconut sport, cream, evaporated milk and condensed milk.
• Adjust taste, add white sugar if desired.
• Let cool overnight in refrigerator. Serve and enjoy.