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BUKO PANDAN SALAD RECIPES IN 3 COLORS NO AGAR AGAR

Author shobee dayrit

Ingredients

  • 9 pandan leaves frozen thawed cut about 2 inches or, 3 TEASPOONS OF pandan extract
  • 4 1/2 cups of coconut juice
  • 3 packets Know Non flavored gelatin
  • 1 can 7.6 oz Heavy Nestle' Cream
  • 1 can 12 oz condensed milk
  • 2 1/2 cups to 3 cups of young coconut shredded
  • 1 bottle 12 oz White Sago drained and washed to remove sweetness

Instructions

  • Shred coconut meat and set aside. Do not discard coconut water for the gelatin mixture.
  • Prepare the flavored gelatin. It is up to you, how to do this, but in my part,I boiled 1 1/2 cups of coconut juice and the 3 pieces thawed pandan leaves. Discard leaves then I add the knox gelatin and the green food color and pour it in an 8 x8 square pAN and refrigerate until firm, about 4 hours. I repeat the process for the blue and red colors.

OR, YOU CAN boil the 4 1/2 cup of coconut juice with 9 thawed and cut pandan leaves. Divide the water in 1 1/2 cups per pan and add in 1 packet of Knox gelatin in each pan and add 1 /2 teaspoon of the food color of your choice and refrigerate mixture until firm- about 4 hours.

  • When gelatin is ready and firm, slice into small cubes and set aside.
  • In a medium sized bowl, mix the condense milk and Heavy Nestle' cream. Add in the coconut meat.sago and the gelatin. Gently mix and cover container. Refrigerate and serve cold.