Ingredients:
8 leaves of Pandan (must be cleaned well)
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water approx. 10 cups
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)
Procedure:
1. Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
3. Ensuring gulaman is well-dissolved stir well.
4. Add sugar while mixing. Do this for 5 minutes.
5. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
6. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
7. Add kaong if you prefer.
8. Get gulaman from ref and cut into 1 cm cubes.
9. Mix with buko mixture.
10. Served with Vanilla Ice Cream on top.
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