What is the recipe for Buko Pandan?

Answer 1

Buko Pandan

A cool refreshing drink with buko and pandan flavored gelatin and pinipig topping.

1 cup unflavored gelatin
5 pieces pandan leaves
5 cups buko water
1 cup CARNATION Condensada
1 cup buko, grated
pinipig, toasted
Instructions:
1. Cook unflavored gelatin as directed in the pack. Add the pandan leaves. Cool.
2. When gelatin has cooled down, cut into cubes.
3. Mix the buko water and CARNATION Condensada well. Add the grated buko and gelatin.
4. Serve best with ice cubes and toasted pinipig.

Buko Pandan Salad

8 leaves of Pandan - cleaned well
5 Buko(Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (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)

Preparation

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut 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.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
7. Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

Answer 2

INGREDIENTS:
6 coconuts
2 bars of green gulaman (native gelatine)
2 tsps. of pandan flavoring
2 tsps. of lihia (lye water)
water
buko (coconut) juice
1/2 c. of white sugar
2 c. of sweetened condensed milk
2 c. of all-purpose cream

COOKING PROCEDURE:
Ask the coconut vendor to split the husk and separate the juice. Usually, they would pour the juice into plastic bags. You may bring a pitcher for storing the juice.

Using a teaspoon, gently scrape the coconut meat off. Do this for all the six coconuts. Place the coconut meat in a large bowl. Pour in the sweetened condensed milk and add the cream. Toss to blend well. Chill.

Tear the gulaman bars into very small pieces. Boil about 2 c. of water. Add the gulaman pieces and cook over medium heat until the gulaman pieces are completely dissolved. Turn off the heat and stir in the sugar, pandan flavoring and lye water. Add 2-3 c. of buko juice (the amount will depend on how soft or firm you want your cooled gulaman) and stir well. Pour into a large shallow tray (I used a cake pan) and cool until set. Cut into 1″ cubes. Add to the chilled coconut; toss to distribute well. Chill until serving time.

Answer 3

http://www.onlinefood.com.au/Recipe/recipedetail.aspx?id=1310