BUKO PANDAN SALAD
|| pandan leaves, boiled in 2-1/4 cups of water for 7 minutes and measure 2 cups
|| unflavored gelatin
|1 (250 mL)
|| MAGNOLIA ALL PURPOSE CREAM
|| condensed milk
|| powdered sugar
|| buko meat, cut into cubes
- Divide pandan water into two. Add gelatin to 1 cup of the pandan water and let bloom.
- 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.
- Cut gelatin into small cubes and place in a bowl.
- 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.