Buko Pandan Salad is a popular Filipino dessert made with young coconut and pandan-flavored gelatin. To make this delightful dessert, you’ll need to know what ingredients to use, its history, and how to store it properly. Follow the step-by-step instructions to learn how to make it and enjoy a taste of the Philippines.
What is Buko Pandan Salad
Buko Pandan has been a beloved part of Filipino culinary heritage for generations. Originating in the Philippines, it has become a symbol of joy and togetherness, adding a touch of tropical festivity to special occasions. It is made of Shredded coconut and gelatin and mixed with condensed milk and cream. Tapioca is optional, but it is highly recommended to enjoy this Filipino classic, which is always served on special occasions.
History
The history of Buko Pandan dates back several decades and evolved as a response to the abundance of coconuts in the Philippines. The coconut palm is the “tree of life” for its multiple uses. The name reveals its key components: “Buko” refers to young coconut, while “Pandan” is a fragrant tropical plant.
Why is Buko Pandan a Symbol of togetherness?
Buko Pandan Salad is considered a symbol of togetherness and celebration in Filipino culture for several reasons:
- Buko Pandan Salad is a versatile dessert that can be served on various occasions, from everyday meals to special celebrations. Its presence on the dining table often signifies special occasions and large parties.
- The salad features coconut (buko), pandan-flavored gelatin, and other ingredients like tapioca pearls, young coconut strips, and condensed milk. These ingredients impart a refreshing and tropical taste, which is appreciated in the warm climate of the Philippines. The unique combination of flavors makes it a favorite during festive occasions.
- The vibrant green color of the pandan-flavored gelatin, along with the white coconut strips and other colorful elements, contributes to the visual appeal of the Buko Pandan Salad. Its eye-catching presentation enhances the celebratory atmosphere, making it popular for special events.
- Buko Pandan Salad is often prepared in large quantities, making it suitable for sharing among family and friends. Sharing food is deeply ingrained in Filipino culture to foster camaraderie and strengthen social bonds. The communal nature of enjoying a shared dessert like Buko Pandan Salad enhances the sense of togetherness during celebrations.
What is Buko Pandan Salad Made Of
Buko pandan uses young coconut as its main ingredient, and agar adds texture. But this recipe has evolved through generations. In my case, I used tapioca, and I used Knox gelatin instead of Agar agar.
- Young Coconut (Buko): The show’s star, Young Coconut, is shredded into thin strips, providing a tender and refreshing base.
- Knox Gelatin
- Water
- Pandan Flavor in green color- I mixed this with the water to achieve the Pandan earth and nutty flavor
- Sweetened Condensed Milk: This adds a rich and sweet creaminess to the salad, enhancing its overall flavor profile.
- All-Purpose Cream: Adding an extra layer of creaminess, all-purpose cream complements the dressing, creating a luxurious texture.
What is the recipe for Buko Pandan Salad?
Prepare the Knox Gelatin. Place the Knox gelatin in a small rectangular container. Add cold water and let the gelatin bloom for one minute. Boil one cup of water and add in pandan flavor with a green color. Pour the mixture into a mold and let it set. Once firm, dice into cubes.
Prepare coconut. Slice the young coconut into thin strips if you use fresh coconut. If you are using frozen young coconut, drain the excess water thoroughly.
Mix Ingredients: In a bowl, combine shredded buko and gelatin cubes. Mix sweetened condensed milk, evaporated milk, all-purpose cream, and sugar to taste.
How to Store:
- Store leftover Buko Pandan salad in an airtight container in the refrigerator. Consume within a day or two for the best taste and texture.
Every spoonful of Buko Pandan can taste the rich history and cultural significance that have made it a timeless Filipino favorite. Whether enjoyed during festive celebrations or as a simple pleasure, Buko Pandan continues to weave its delicious narrative into the tapestry of Filipino cuisine.
Equipment
- Large bowl
- Can opener
- Ladle
Ingredients
- 1 packet Knox Gelatin thawed cut about 2 inches or, 3 TEASPOONS OF pandan extract
- 1/3 cup cold water
- 1 pack Shredded Frozen Young Coconut, thawed
- 1 tbsp Pandan Flavoring
- 1 cup Hot water
- 1 can 7.6 oz Heavy Nestle' Cream
- 1 can 14 oz condensed milk
Tapioca Pearl
- 1/2 cup small tapioca pearl, optional
- 5 cups water, optional
Instructions
- Place 1/3 cup of cold water in a small pan and add one packet of Knox Gelatin. Mix and let it bloom for one minute.
- Put one cup of water in a small pan and add the Green Ube Pandan flavoring. If you don't have the colored one, add green food color to the water. Boil the mixture and add to the gelatin mixture. Mix and refrigerate overnight.
- When gelatin is ready and firm, slice it into small cubes and put it into the large bowl.
- Drain the excess water of the young coconut and add to the cubed gelatin.
- Add in the Nestle cream and condensed milk and sweeten it according to your liking. You can add more condensed milk, or you can add sugar.
How to Cook the Small Tapioca Pearls
- Boil five cups of water and add one-half cup of tapioca pearls. Stir occasionally so that the pearls don't stick at the bottom. Cook for ten to fifteen minutes. Once done, wash the tapioca pearls with cold water and add them to the bowl.
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