Ingredients
8
leaves of Pandan â (must be cleaned well)
5
Buko (Coconut)not too hard, not too soft- Grated to strips
3
small cans of Nestle Cream
1
medium can of Condensed Milk
1
3/4 Cups of Sugar (more if you want it sweeter)
1
cup of Kaong (optional)
Directions
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 â 1 bar of gulaman is good for 4 cups of liquid.
3.
If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
4.
Ensuring gulaman is well-dissolved stir well.
5.
Add sugar while mixing. Do this for 5 minutes.
6.
Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
7.
Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
8.
Add kaong if you prefer.
9.
Get gulaman from ref and cut into 1 cm cubes.
10.
Mix with buko mixture.
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