Buko Pandan Salad

Buko Pandan Salad

Ingredients

Gulaman (unflavoured thickener)
12 oz
nata de coco
12 oz
kaong
14 oz
table cream
14 oz
sweetened condensed milk
2-3 drops
pandan extract
2 bars (.7 oz)
green agar-agar
3 c
coconut juice
1 c
sugar

Directions

In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream and condensed milk. Add about 2 to 3 drops pandan extract and stir to distribute flavor and colour. Chill about 1-2 hours.

In a pot, soak agar agar in coconut juice for about 30 minutes. Bring to a boil over medium heat and cook, stirring regularly until agar agar melts.

Add sugar and stir to dissolve. Continue to cook for about 10-15 minutes or until agar agar is completely melted. Add pandan extract and stir to combine.

Remove from heat. Pour into a flat dish and allow to cool until agar agar is set and hardened. Cut into 1/2 inch cubes.

Yield: 10 Servings
Region:
Culture:
Category: Salad & Dressing
Contributor: Chiaretta Ingaggo
Published in: Cultures in the Kitchen