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Gourmet appetizer featuring local flavors
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Now that the holidays are over and prices, including that of buko or young coconut, are back to normal, you can begin to indulge in concoctions such as Buko Pandan Salad. It's a classic Filipino favorite dessert, and there are so many different versions of it. In the making of the gelatin alone, some people use buko juice while others make pandan water by boiling fresh pandan leaves in a pot of water. When I recently made Buko Pandan Salad for the family as part of my birthday treat, I used pandan water. Either way, I think you can turn out delicious Buko Pandan Salad.
Here's what I did:
Buko Pandan Salad
3-4 pcs. fresh pandan leaves
7 cups water
1 pouch Mr. Gulaman Unflavored Jelly Powder Mix, Green
1 tsp. buko pandan flavoring
3-4 pcs. buko (young coconut), shredded
1 tetra pack Nestle Cream, chilled
1/2 can condensed milk (or to taste)
1. Boil pandan leaves with the water in a saucepan or stockpot. Allow to cool.
2. Measure 6 cups of pandan water and place in a stockpot or casserole. Gradually sprinkle the gelatin powder into the water, continuously stirring to dissolve powder completely. Heat, still continuously stirring, until jelly mixture comes to a near boil. Remove from heat, add buko pandan flavoring, stir well and pour into a square or rectangular mold. Allow to set at room temperature or refrigerate to speed up setting.
3. When set, remove from mold and cut into dices. Transfer diced gelatin into a bowl. Add shredded buko. Mix well. Add cream and mix well. Pour in condensed milk to sweeten, and mix well. Taste and adjust sweetness with condensed milk according to your taste preference.
4. Chill in refrigerator before serving.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.