Buko Pandan Salad with Tapioca Recipe
Ingredients
- 1 bundle pandan leaves tied in a knot
- 6 cups tap water
- 1 pack powdered green jelly (gulaman)
- 2 fresh young buko (scraped)
- 1 cup cooked tapioca
- 1 can cream
- 1/2 cup condensed milk
Directions
- Boil pandan in water for 20 minutes.
- Dissolve jelly into the hot water and set according package instructions.
- Cut the set jelly into 1/2 inch squares, add the coconut meat, cream, condensed milk, and tapioca.
- Mix them well.
- Chill in the fridge and serve cold.
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