Sunday, December 2, 2012

BUKO PANDAN SALAD (Filipino Shredded Young Coconut with Pandan Jelly Dessert)

BUKO PANDAN© BUSOG! SARAP! 2012

One word to describe this Filipino dessert….REFRESHING!  With this Brisbane summer heat that we are having, this Buko Pandan Dessert will definitely lift your spirit up and cools you down.  A Filipino tropical chilled dessert, it is compose of cubes of Pandan Jelly, Buko (shredded young coconut) and mini Sago Pearls in a not too sweet cream sauce.

I’ve only started making Buko Pandan last Halloween and since then I been making this easy version multiple of times now.  The sweetness is just right and the balance of sauce/jelly/buko/tapioca ratio are good.  Some people tend to drown this dessert with too much cream sauce….if you do that then you shouldn’t call it Buko Pandan Salad, it should be called Buko Pandan Drink.  I used frozen/defrosted shredded Buko (shredded young coconut) and instant Pandan jelly as I don’t have the time yet to do certain things from scratch.  But rest assure, this is a wonderful dessert to make specially this coming Yuletide season….simple recipe but definitely a keeper!

 

BUKO PANDAN SALAD                                                                                              (Filipino Shredded Young Coconut & Pandan Jelly Dessert)

INGREDIENTS:

200ml thickened cream

1 box (95g) Pandan Gulaman (Sweetened)

1 1/2 cup Buko (shredded young coconut)

1/2 cup + 2 tbspn condensed milk

1-2 tspn Pandan essence

 

1/4 cup uncooked mini Sago Pearls

3 cups water

*used U.S Measuring Cups & Spoons

BUKO PANDAN INGREDIENTS© BUSOG! SARAP! 2012

 

COOKING & ASSEMBLING PROCEDURE:

~   In a small saucepan, bring your water to boil and pour in your uncooked mini Sago Pearls, simmer for 10 minutes.  Once the Sago Pearls are cooked, pour the contents of the saucepan through a sieve to strain out the hot water.  Place your sieve under your kitchen tap to lightly rinse the Sago Pearls with cold water then completely drain and let it cool off.

BUKO PANDAN STEP1-4© BUSOG! SARAP! 2012

~  Cook your Pandan Gulaman/Jelly as instructed in the packet directions, let it cool/set completely before cutting the jelly into bite size cubes.

~  In a big mixing bowl, place your Buko (shredded young coconut) and cooked mini Sago Pearls then add in your thickened cream.

BUKO PANDAN STEP5-8© BUSOG! SARAP! 2012

~  Pour in your condensed milk and Pandan essence.  Combine the mixture well by stirring it with a ladle a few times to make sure that the Pandan essence is well dispersed.  Into the bowl your cubed Pandan Gulaman/Jelly goes.

BUKO PANDAN STEP9© BUSOG! SARAP! 2012

~  Stir your Buko Pandan Salad a couple of times to gently combine your Pandan Gulaman/Jelly.  Cover the bowl with a lid/clingwrap and refrigerate overnight.  Please serve this dessert chilled.

BUKO PANDAN PIC2© BUSOG! SARAP! 2012

NOTES:

  • I listed the Pandan essence as 1-2 tspn as different brand of essence have varying strength.  My advice is place 1 tspn first, give the mixture a good stirring, taste and see if you need that additional second tspn.
  • I’ve used frozen shredded Buko for this recipe ~1x pkt (454g), once the packet has been defrosted, drain out the liquid.
  • Pandan Gulaman/Jelly, mini Sago Pearls & frozen Buko are readily available in any Filipino Grocery Stores near you, give them a call first to make sure they stock these products.
  • Shredded Buko (Young Coconut Meat) is totally different from Shredded Niyog/Coconut (Matured Coconut Meat).

21 comments:

  1. loooooook so goooodah

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  2. Look so yummy! Nagutom ako. Will try this on Christmas Eve. Thank you!

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  3. Hi , good morning , Ms. Cusinera.. Tanong ko lang kung san nakakabili ng pang shredd sa buko.. Bago lang kase kami dito sa Brisbane.. Thank you =)

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  4. Oooh wow this looks fantastic! Looks like an Asian version of a trifle, yum :)

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  5. this is my all-time favorite dessert! looks so yummy!!!

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  6. @Gie~ You can call Best Friends in the Valley if they have the buko hand shredder in stock. I know I've seen some, near their Soy Sauce section =)

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  7. may i know kung good for how many yung recipe?

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  8. @Anonymous~ the recipe will be good for 4-6 people depending on the size of the individual serving containers.

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  9. my favorite sweet salad!!! I actually like this more than the fuit salad but Ive never thought of adding sago! should make one before Summer in tassie ends

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  10. Sarap! I will be making this one on the weekend. Salamat po.

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  11. hello Cusinera ano po brand ng sago, sa asian shops niyo din po ba binili or sa wollies/coles meron??
    thanks

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  12. Any brand, all of them will cook the same way=)

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  13. hi tanong ko lang kung san nakakabili ng pandan gulaman. thank you

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    Replies
    1. If you're based in Brisbane, I buy my Pandan Gulaman at Best Friends in Fortitude Valley.

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  14. Ang sarap nito... malapit na ang summer d2 samin, ma-try nga to :) Thank you sa sa pagpost nitong recipe Cucinera.

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  15. Ask lang po yung tickened cream ba at nestle cream is the same? Thanks po

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    Replies
    1. They are not...have a read in this link:

      http://www.busogsarap.com/2011/03/vanilla-whipped-cream.html

      Somebody explain why they are not the same....read the last comment conversation =)

      Delete
  16. Hey where can we get a thickened cream ?

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    Replies
    1. Am based in Brisbane, Australia. "Thickened Cream" is the same as "Heavy Cream" in US.

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  17. Wow looks yummy, i will try this version at home

    Annie
    http://www.ohmybuhay.com

    ReplyDelete

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