Kulinarya Favorites: Buko-Pandan Gelatin
Favorite online recipes from Kulinarya (A Guide Book to Philippine Cuisine)
Young Coconut-Pandan Gelatin
The green gelatin and the vanilla ice cream make an attractive combination. The coconut juice sweetens the gelatin, and sugar becomes unnecessary.
2 young coconuts (buko) or substitute prepared 700ml young coconut juice in packs
5 fresh screwpine (pandan) leaves (or substitute 1/2 tsp. or 2ml pandan flavoring)
2 packs or 75g/pack unflavored or sweetened green powdered gelatin
2 cups or 500g coconut sport (macapuno) ice cream (or 250g whipped cream)
1. Crack open the young coconuts, if using. Reserve the coconut juice (approximately 3 cups or 720ml).
2. Scrape meat from the coconuts with a spoon to yield 1cm or 1/4 in strips. Set aside. Discard coconut shells.
1. Boil pandan leaves in the coconut juice for about 10 minutes or until pandan flavor has been extracted. Remove leaves (If using pandan flavoring, mix this with the coconut juice.)
2. Add the green powdered gelatin to the coconut juice mixture and dissolve.
3. Pour into a shallow rectangular pan (mixture should reach about 1-cm or 1/2-in thick). Chill for about 4 hours until firm. Cut into 1cm cubes and place in a serving bowl. If using young coconuts, mix the coconut meat and refrigerate.
Just before serving, scoop ice cream into individual bowls and stir to melt it a bit to creamy consistency. Add the gelatin cubes and the coconut meat to the bowl of ice cream.
Vanilla ice cream, or better yet, the rich ice cream called mantecado, are refreshing variations on the predictable macapuno ice cream.
Use big martini glasses for attractive individual servings.
Asia Society Philippines shares KULINARYA RECIPES online!
The recipes are a compilation of Asia Society Philippines team's favorite [simple and convenient] recipes to do at home during the Enhanced Community Quarantine.
Let us all catch a break and try out new recipes!
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