Buko Pandan Salad
Prep
5 min
Serves
8
Skill
Vegetarian
Prep
5 min
Serves
8
Skill
Ingredients
Pandan Jelly:
- 10 leaves pandan leaves
- 1/3 cup raw sugar
- 2 1/2 cups water
- 1 tsp agar-agar powder
Sago:
- 1/4 cup small sago
- 4 cups water
Others:
- 3/4 cup shredded young coconut meat
- 2 cups So Good Oat Unsweetened Milk
- 1/4 cup lite coconut milk
- 1 1/2 Tbs agave syrup
- 1/4 tsp spirulina powder (optional for green color)
Nutrition per serving
435 kJ
energy kj
1 g
protein
1 g
saturated fat
0.4 g
dietary fibre
21 g
carbohydrate
14 g
sugars
35 mg
sodium
Method
- Place the pandan leaves and water in a blender and blend until smooth.
- Strain with a cheesecloth or fine mesh strainer.
- Place into a small pot, and bring to a boil then simmer for 10 minutes.
- Mix in the raw sugar and agar-agar powder and whisk well, simmer for 1 minute or until dissolved.
- Transfer to a glass or stainless container and chill for 1 hour.
- Cut into small cubes once set.
Sago:
- Bring the water to a boil, then add in the sago.
- Cook for 15 minutes on medium heat.
- Strain and rinse.
Buko Pandan Salad:
- In a large bowl add in the pandan jelly, coconut meat, cooked sago, lite coconut milk, So Good Oat Unsweetened, and agave syrup and mix until well combined.
- Place in the fridge and chill for 4 hours.
- Serve and enjoy.
Pandan Jelly:
- 10 leaves pandan leaves
- 1/3 cup raw sugar
- 2 1/2 cups water
- 1 tsp agar-agar powder
Sago:
- 1/4 cup small sago
- 4 cups water
Others:
- 3/4 cup shredded young coconut meat
- 2 cups So Good Oat Unsweetened Milk
- 1/4 cup lite coconut milk
- 1 1/2 Tbs agave syrup
- 1/4 tsp spirulina powder (optional for green color)
Nutrition per serving
435 kJ
energy kj
1 g
protein
1 g
saturated fat
0.4 g
dietary fibre
21 g
carbohydrate
14 g
sugars
35 mg
sodium
- Place the pandan leaves and water in a blender and blend until smooth.
- Strain with a cheesecloth or fine mesh strainer.
- Place into a small pot, and bring to a boil then simmer for 10 minutes.
- Mix in the raw sugar and agar-agar powder and whisk well, simmer for 1 minute or until dissolved.
- Transfer to a glass or stainless container and chill for 1 hour.
- Cut into small cubes once set.
Sago:
- Bring the water to a boil, then add in the sago.
- Cook for 15 minutes on medium heat.
- Strain and rinse.
Buko Pandan Salad:
- In a large bowl add in the pandan jelly, coconut meat, cooked sago, lite coconut milk, So Good Oat Unsweetened, and agave syrup and mix until well combined.
- Place in the fridge and chill for 4 hours.
- Serve and enjoy.