Buko Pandan

This is an all-time favorite dessert. It's a staple in Filipino celebrations. It is a classy dessert that can be enjoyed by both the upper and lower classes of society. It's distinct taste creates a mouth-watering want. The mixture of the ingredients create an explosion making you want to have more of it. Marked with its distinct taste, this filipino dessert has become the number one dessert of kids and adults alike.

Enough of that, I'm here to teach you how to make this dessert. By following these simple steps, you will create your very own pleasure.

Ingredients
8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation
1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.


SOURCES: http://www.bohol.ph/recipe.php?id=82
http://photos.the-protagonist.net/albums/birthday_party/buco_pandan.jpg