RECIPE: BUKO PANDAN SALAD

Have you ever experience an impromptu event. That you need to prepare all the food with limited time. Of course, one of the most important part every filipino handaan have are the dessert.

Last time I have a sent off party for my husband, we only have less than a day to prepare.
Your Nayshie will never say no to the husbands will of having drinking session with my relatives.
For the dessert I prepare one of our favorite:

BUKO PANDAN SALAD

INGREDIENTS

FOR THE JELLY:

1 PACK JELLY POWDER
2 1/2 CUPS WATER
3/4 CUP SUGAR

SALAD MIXTURE:

2 CUPS JELLY CUBES
1 CUP SHREDDED COCONUT MEAT (BUKO)
1 CUP TAPIOCA CRYSTALS (SAGO)
1 CUP ANGEL KREMDENSADA

PROCEDURE:

FOR THE JELLY:

1. Mix the jelly powder to the water (make sure not hot water).
2. Put the mixture to fire and add the sugar. Mix until fully dissolved.
3. Let it boil and remove from fire.
4. Add pandan essence (optional).
5. Transfer into a mold and let it cool.
6. Once fully hardens. Cut into cubes.

FOR THE SALAD:

1. Mix all the ingredients including the jelly cubes.
2. Refrigerate for 2 - 4 hours before serving.

Serving Suggestion: 10 - 15 cups

Here is the video on how I did it. Click HD for better viewing.

Quick and easy recipe on the go and affordable.

There you go Nayshie, Happy Cooking.