Mona Trinidad's BUKO PANDAN SALAD

Ingredients:

3 boxes ALSA unflavored gelatin green

4 cups water

12 fresh pandan leaves

3 whole buko, kinayod into slivers

MAGNOLIA all-purpose cream

Sugar

Instructions:

  1. Boil pandan leaves in water. Ratio: three leaves for every cup of water. For three boxes of gelatin, you'll need about 4 cups of water with 12 leaves of pandan. Make sure that the pandan is boiled well.
  2. Mix gelatin and pandan juice in a saucepan and boil until dissolved
  3. well. Pour into a 9 x 13 baking pan or pyrex. Allow to cool.
  4. Get the buko ready and pour into a mixing bowl. Mix in the cream.
  5. Cut up the gelatin and add to the cream mixture.
  6. Add sugar to taste.
  7. Chill and serve. This should be kept refrigerated as it spoils easily.

(Mona thanks her friend from San Fernando, Pampanga, for sharing this great recipe.)