Buko Pandan Salad with a cheesy twist
MANILA, Philippines — If you did not have Buko Pandan Salad last Christmas and you are just making a batch now, you’re on the right track. Buko (young coconut) was so expensive during the holidays, and the demand for it was such that Pinoys with an “entrepreneurial spirit” decided to sell the meat separately from the juice and really sold them on a per kilogram basis instead of the regular per piece. It was simply crazy.
Now that the demand has gone back to normal, so have the prices. It’s back to per piece price, and so the green light is on to make Buko Pandan Salad once again.
Check out this Buko Pandan Salad recipe by celebrity chef Jackie Ang Po, who adds a little cheesy twist to the classic Pinoy dessert to give it an added flavor dimension.
Cheesy Buko Pandan Salad
Ingredients:
1 pc. buko, separate liquid from meat
1 pack gulaman*, green
1 pack Nestlé All Purpose Cream, very cold
1/4 cup Carnation Condensada
Cheese, cut into cubes (optional)
Procedure:
1. Combine 1 pack gulaman (*gulaman is not gelatin; there is a difference in application) and buko juice in a pan. Let it boil for 1 to 2 minutes, then turn off heat. Pour into a container and let it set completely. When set, cut into cubes.
2. In a mixing bowl, combine very cold cream and condensada. Whisk together until smooth.
3. Fold in fresh buko meat, which has been scraped into strings, then the gulaman cubes. Add cheese if desired. Mix lightly.
4. Refrigerate and serve cold.
*Good for 8 people.
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