Ingredients with Measurements:
- 1 pack of green gulaman powder (25g)
- 1 can of condensed milk (300ml)
- 1 can of coconut milk (400ml)
- 1 cup of water
- 1 cup of shredded young coconut meat
- 1/2 cup of sugar
- 1/4 teaspoon of pandan extract
- 1/4 teaspoon of salt
Special equipment needed:
- Mixing bowl
- Saucepan
- Strainer
- Square mold
Step-by-step instructions:
1. In a mixing bowl, dissolve the green gulaman powder in 1 cup of water. Mix well until there are no lumps.
2. In a saucepan, combine the coconut milk, condensed milk, sugar, pandan extract, and salt. Stir well until the sugar is dissolved.
3. Add the dissolved gulaman mixture to the saucepan. Mix well and bring to a boil over medium heat.
4. Once it boils, lower the heat and let it simmer for 5 minutes.
5. Add the shredded young coconut meat and mix well.
6. Remove from heat and strain the mixture into a square mold. Let it cool down to room temperature.
7. Once it has cooled down, refrigerate for at least 2 hours or until it sets.
8. Once it has set, cut into small cubes and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Refrigeration time: 2 hours
Temperature:
Medium heat
Serving size:
6-8 people
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 45g
Protein: 4g
Substitutions for ingredients:
- You can use fresh pandan leaves instead of pandan extract.
- You can use fresh coconut meat instead of shredded young coconut meat.
Variations:
- You can add tapioca pearls to the mixture.
- You can add sliced mangoes or other fruits as toppings.
Tips and tricks:
- Make sure to dissolve the gulaman powder well to avoid lumps.
- Stir the mixture constantly to prevent it from sticking to the bottom of the saucepan.
- Use a square mold to make it easier to cut into cubes.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve in a clear glass to showcase the layers of the gulaman and coconut meat.
Garnishes:
Top with sliced mangoes or other fruits.
Pairings:
Serve with ice cream or other desserts.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more gulaman powder.
Food safety advice:
Make sure to use clean and fresh ingredients.
Food history:
Gulaman Buko Pandan is a popular Filipino dessert that originated in the province of Bohol.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Philippine
Taste: Sweet, Creamy, Refreshing, Tropical