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BUKO PANDAN SALAD

Ingredients:

3-5 pc pandan leaves, boiled in 2-1/4 cups of water for 7 minutes and measure 2 cups pandan water
1/3 cup (50 g) unflavored gelatin
1/4 cup (50 g) sugar

Dressing

1 pack (250 mL) MAGNOLIA ALL-PURPOSE CREAM
3/4 cup (230 g) condensed milk
1/2 cup (62 g) powdered sugar
2 cups (160 g) buko meat, cut into cubes (1/2 pc buko)

Procedure:

  1. Divide pandan water into two. Add gelatin to 1 cup of the pandan water and let bloom.
  2. Simmer other half of the pandan water then add sugar and bloomed gelatin. Mix well. Transfer mixture into a pan and set aside until gelatin has fully set.
  3. Cut gelatin into small cubes and place in a bowl.
  4. To make the dressing, in a clean bowl, combine all purpose cream, condensed milk and powdered sugar and mix well. Add buko meat and gelatin. Mix well. Chill before serving.

Makes 6 servings.   

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