As with any recipe, there are so many creative ways to have this dessert. It can be a drink or a thick creamy dessert. I first had it at Nathaniel’s Bakeshop on Timog Ave in Manila. (If you are in Manila, you have got to make a stop at this shop to try all manner of Filipino desserts and food. It’s on a foodie strip, so there are other restaurants and chains on the same road).
Again, I haven’t the foggiest clue how to make this since Openg our helper in Manila whipped it up often while I was busy with a newborn. So here again is a recipe straight from Jun-Blog, below. His pictures look more like the creamy dessert than a drink. Check out his range of Filipino food recipes. I think I can spend hours drooling over his pictures. [Click! Add rss feed!]
Buko Pandan Recipe, makes 6 to 8 servings (recipe from Jun Belen)
2 3-ounce packages Alsa green, unflavored gulaman
4 pandan leaves, washed and tied into a simple knot
1 12-ounce jar nata de coco, drained
1 16-ounce bag frozen, shredded young coconut, thawed and drained
1/2 cup Nestlé cream
1/3 cup condensed milk
Prepare gulaman according to package instructions. Dissolve gulaman in a pot of water, add pandan leaves, and bring to a boil while stirring constantly. Remove pandan leaves and pour gulaman into two 8×8-inch glass baking pans. Once gulaman has set, cut into 1/2-inch cubes.
Combine gulaman, nata de coco, young coconut, cream, and condensed milk in a large bowl and mix well. Serve chilled.
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