buco pandan salad with mini sago balls
Over a year ago I had buco pandan salad in a friend's house but I kept forgetting to make one at home. It's similar to the ubiquitous Filipino fruit salad made from canned fruit cocktail, canned cream, and sugar, some recipes add condensed milk which I find too cloyingly sweet. That fruit salad is a dessert that is both beloved by most and perhaps ridiculed by some Filipinos. I grew up eating them at parties, fiestas, or any get-together, and at home. The cherries were so special because there were very few pieces in a can and were divided among us when we were small. I don't know why as children we were attracted to those bright red things.:)
I can't remember the last time I made fruit salad, I normally eat just fresh fruits. Today I had a sudden craving for fruit salad but was not in the mood to drive for a can of fruits, and remembered I have both canned and frozen buco. So I finally made the buco pandan salad which I think is way much better than the canned fruit cocktail and I prefer the combination of buco and pandan flavors anytime anyway which is so much more Filipino, in my opinion. I love this dessert specially with the sago topping.
Buco Pandan Salad
5 pandan leaves, washed very well and snipped into 1 inch pieces
3½ C water
1 agar bar, shredded
¼ C sugar, more or less to taste
1 C water of young coconut
meat of 1 - 2 young coconut, grated
12 ounce can Nestle cream
¼ C sugar, more or less to taste
½ C cooked mini sago balls (to cook: rapidly boil 4 C water, add ½ C sago balls and let boil until transparent. Drain and transfer into a bowl of cold water)
- Blend water and pandan in a blender. Strain through a fine sieve into a medium saucepan. Add the shredded agar and let stand for 20 minutes. Heat to boiling, stirring occasionally until all the agar has melted. Stir in sugar. Strain into an 8-inch square pan. Refrigerate until completely set, about 30 minutes. Cut into 1-inch squares.
- In a large bowl mix the sugar and cream until sugar has melted, add the buco and buco water. Mix in the pandan gelatin squares. Chill for 2 hours before serving. Add 1 T of cooked sago on top of individual bowls.
I also made buco pandan sago drink which is also very good. To make: in a tall glass mix ¾ cup each buco and pandan water and 1- 2 T sugar until sugar has completely dissolved. Add ¼ cup cooked mini sago balls. Mix in ½ C crushed ice.
buco pandan sago drink
