The Filipino national dish, Adobo, is given a 'gourmet' twist by Diamond Hotel's executive chef Marko Rankel. Read more
Juicy fall-off-the-bone ribs
Luscious, juicy and melt-in-the-mouth tender to the bite... everybody loves baby back ribs. Now you can try making your own. Read more
A different kind of spring roll
If you love salmon and you love spring rolls, then you'd love this Salmon Puri Puri Salad because it combines both. Read more
Confetti couscous salad
This smart salad offers a new twist on a popular food. Read more
Refreshing warm salad
Yes, beef and veggies do go very well together. This Warm Thai Beef Salad is as refreshing and light as it can get. Find the recipe in Pantry. Read more
Fresh native salad for summer
Summer's the perfect time to enjoy a fresh salad, such as this ensaladang lato, whose recipe resident foodie Dolly Dy-Zulueta shares in Pantry. Read more
A light and nutritious pasta dish for Lent
Looking for a meatless dish that's not only delicious but light, healthy and nutritious as well? Resident foodie Dolly Dy-Zulueta suggests crabstick and malunggay pasta. Read more
The Lenten season brings challenges to make no-meat meals as appetizing and flavorful. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent-friendly recipes for the aspiring Superbods. Read more
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.