Buko pandan, coconut and pandan. It’s a sweet, not a real salad.
This is my “agar du jour”, and that’s a luxury one.
It’s as simple as turning pandan leaves into jelly.
I’ve taken 3 leaves for 1/2 liter of water. Made a knot to leaves, brought to a boil, take away from fire. Cut the leaves roughly, still in the water (with scissor). Let 15 minutes.
Sieve 1/2 cup of liquid. Transfer the rest in mixer. Juice.
Add one dose of agar (they use a ressembling seaweed in the Philippines, it’s totally equivalent) to the clear liquid, bring to boil. Pour in it the juice (through a mesh filter), add a little sugar, sweetener. Stir well. Transfer in jelly case. It hardened in 15 minutes.
Cubes of green sweetness. The flavor of pandan is encantly sweet and tropical. Not an hint of bitterness. Like a dream of sticky rice and vanilla.
Then add 1 tablespoon of coconut cream (that you dind floating on top of coconut milk).
Some would add condensed milk or even whipped cream. No thanks, I prefer my (3 (back to back simpler… I confess) serving of the simpler version to one of theirs.
The coconut cream is naturally sweet, if you’re an extremely sweet tooth you can add a little syrup. I promise you, it’s rich enough, and flavor is plentyful. I enjoy it this way. Mmmmmm !