INGREDIENTS:
- 410ml water
- 1 box green unflavoured gelatine (about 90g)
- 1/2 tsp pandan extract or flavouring
- 350g macapuno strings
- 400ml thickened cream/heavy cream
- 1/2 tsp pandan extract or flavouring
INSTRUCTIONS:
- In a saucepan, add water, gelatin and pandan extract and stir on med to high heat. Bring to a boil whilst continually stirring.
- Turn off heat and pour gelatine mixture into a square or rectangular mold. Allow to cool slightly then leave in the fridge to set.
- In a large bowl, combine thickened cream, macapuno strings and 1/2 tsp pandan extract. Mix well.
- Carefully cut up the jelly (make sure it’s completely set) into cubes and then gently mix into the creamy pandan mixture.
- Place buko pandan salad in the fridge to chill for a couple of hours before serving.
Source: Much A Munch
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