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

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 with Pandan Jelly Dessert)

TAHO (Filipino Sweet Tofu Pudding)

 

Kulinarya’s theme for the month of June 2011 is WHITE THEME (as you know June is for Weddings).

 

 

Taho (Filipino Sweet Tofu Pudding) is very similar to the Chinese Dòuhuā but with more heavier sugar syrup and additional Sago pearls topping.  In the Philippines you buy Taho as a street food from a Magtataho (Taho Vendor).  You can hear them shouting “T-A-H-O-O” during early morning and sometimes late in the afternoon.  The Taho Vendor usually balances two stainless steel insulated covered cylindrical buckets that hangs on each ends of a long flat bamboo pole that he carries on top of one of his shoulder, one container for the Soft Tofu and the other one for his toppings.  This yummy treat is usually served warm and freshly made.

TAHO (Filipino Sweet Tofu Pudding)

MANGO FLOAT (Chilled Layered Mango, Cream & Crackers Dessert)

I’ve first tasted this dessert a couple of weeks ago during a family friend’s graduation picnic and I can’t seem to get enough of this simple, easy and oh! so heavenly, Mango Float!  The twist in this version is that I’ve used Original Flavoured SkyFlakes Crackers, most recipes use Graham Crackers.  I prefer SkyFlakes as it tends to hold its shape well and doesn’t have that “too soggy” feel to it while you’re eating it.

MANGO FLOAT (Chilled Layered Mango, Cream & Crackers Dessert)

LECHE FLAN (Filipino Crème Caramel)

Leche Flan is the Filipino equivalent to Crème Caramel but because of the  higher content of egg yolks, it’s more richer and heavier.  Most Filipinos have a sweet tooth and Leche Flan is one of the favourites when it comes to dessert.  It is serve during special occasions (eg. fiestas, birthdays and family gatherings) and eaten in small portions….

LECHE FLAN (Filipino Crème Caramel)

SUMAN (Steamed Sweet Sticky Rice Rolls)

 

Kulinarya’s theme for the month of October 2010 is SUMAN (Steamed Sticky Rice Wrapped In Banana Leaf).

 

Suman (Steamed Sweet Sticky Rice Rolls) are totally different from the sticky rice kakanin (native dessert/snack) that are baked or steamed in pans lined up with banana leaves and have a sweet glaze topping.  You can tell Suman from it’s casing of banana leaves or young coconut leaves.  They can be in cylindrical, square or triangular forms.  Different regions in the Philippines offers their own take on Suman.  Some even use grated cassava and millet seeds to make their Suman.

SUMAN (Steamed Sweet Sticky Rice Rolls)

POLVORON (Pulvoron/Pulboron/Pulburon) - KULINARYA

 

Kulinarya’s theme for the month of April 2010 is POLVORON.

 

 

Polvoron (Pulvoron/Pulboron/Pulburon), is a sweet moulded treat that consist of toasted flour, margarine or butter, sugar and powdered milk. The flavours that are on offer nowadays are extensive, to name a few add on ingredients……pinipig (toasted pounded young rice), different nuts, cookies, cereals and Milo.   I’ve seen some pictures of Polvorons that are coated in white or dark chocolate, personally I haven’t tasted those kinds yet but they look delicious!

POLVORON (Pulvoron/Pulboron/Pulburon) - KULINARYA

GINATAANG BILO-BILO OR HALO-HALO (Glutinous Rice Dumplings in Coconut Milk)

Ginataang Bilo-Bilo or Halo-Halo (Glutinous Rice Dumplings in Coconut Milk) is usually served as a afternoon snack not as a dessert.  Best eaten freshly cooked while the glutinous rice dumplings would be at its best, heavenly feathery pillow soft.  This Filipino sweet snack consist of coconut milk/cream, glutinous rice dumplings, saba bananas (saging na saba), sweet potatoes (kamote), purple yam (ube), taro (gabi), jackfruit (langka) and sago/tapioca pearls (optional).  The word “Ginataang” in tagalog means cooked in coconut extract (milk or cream form).  “Bilo-Bilo” and “Halo-Halo” are terms used for this dish, you can use either one of them.  I remember when my family went to Quezon, some people there call this dish “Ginataang Pinindot-Pindot”.  Different parts of the Philippines have different name terms for certain dishes and for sure, this dish has other names not just the 3 names I have mentioned.

GINATAANG BILO-BILO OR HALO-HALO (Glutinous Rice Dumplings in Coconut Milk)

KAMOTE QUE (Toffee Sweet Potatoes)

Kamote Que Toffee Sweet Potatoes (Toffee Sweet Potatoes) is one of the local afternoon “merienda” (snacks) when I was growing up in the Philippines as it is very affordable and filling.  This sweet treats can be bought as street food or can be made at home.  Usually eaten as an afternoon snack and at its best while it’s freshly cooked.

KAMOTE QUE (Toffee Sweet Potatoes)