March 6, 2008

Buco, Pandan, And Sago (Tapioca Balls)

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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 cups water
1 agar bar, shredded
¼ cup sugar, more or less to taste
1 cup water of young coconut
meat of 1 - 2 young coconut, grated
12 ounce can Nestle cream
¼ cup sugar, more or less to taste
½ cup mini sago pearls
  • Cook mini sago pearls in rapidly boiling 4 cups water, add sago pearls and let boil until transparent. Drain and transfer into a bowl of cold water; set aside.
  • 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 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 tablespoon 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 tablespoons sugar until sugar has completely dissolved. Add ¼ cup cooked mini sago balls. Mix in ½ cup crushed ice.

buco pandan sago drink


caninecologne said...

As kids, we would fight over the cherries also! My mom recently made "Filipino" fruit salad during our Christmas get together. This version looks nice and light! I've never checked for pandan leaves before at the markets...I'll have to look next time.

By the way, I bought my grapeseed oil at this international market near my house. It's owned by an Arabic family but they have all kinds of foods from all over the world - and at dirt cheap prices too! It's great not having to drive an extra 15 minutes to go to the closest Filipino store for the same things.

raissa said...

when I make buco-pandan salad, I use young coconut juice (with pulp) instead of water when I make the gelatin. Since pandan leaves are hard to find here, I have subscituted with pandan extract but its different. If I am lucky, I use pandan leaves and boil it along with the juice and agar until it boils. I take it out, clean it and use for garnishing. I use Nestle cream and condensed milk but I adjust the sweetness. Its been awhile since I last made this. I agree its best with sago or tapioca.

I will try the juice next time. Thanks for sharing!

Oggi said...

canine cologne, haha, those cherries! It's funny but to this day I still pick the cherries for myself.:)
It's good to have choices of ethnic groceries.:)

raissa, my mom always adds condensed milk to the fruit cocktail but the hubby does not like its taste so I eliminate it and use white sugar.
btw, I have to order a small pot of pandan plant online.:)

Sidney said...

This is good stuff!

Oggi said...

sidney, I think I already ate HALF of it!:D

 gmirage said...

Yum! My mom is the one who taught me how to make the best tasting buko salds, leche flan, buko pandan/jello and chicken macaroni salad but now that I'm away...I just can't do it by myself lol...Now this entry made me miss her much *Sigh* Thanks though, might look for pandan leaves first hehe...

Oggi said...

gizelle you're lucky to learn how to cook from your mom!;)

desie said...

this looks delicious. i've never tried making it but have tried it at some filipino gatherings.
i never really got the creamy 'fruit salad'- can't handle tinned fruit! your salad is a much better dessert..

Oggi said...

maybahay, pandan and buco, the perfect flavor combination...and our new favorite dessert!:)

Anonymous said...

you made me crave for a buco pandan that i will definitely make 1 tomorrow!!

Lory said...

Thanks for the ideas. I just made buco pandan (using whatever ingredient I had and could use).

Rabbit said...

Hi! Approximately how long does it take to boil the sago? Did the water become thick like paste? I tried it and I'm not sure if I did it right.

Oggi said...

Cianoy, I really can't tell how long it takes although these mini ones cook faster of course. The water becomes thicker but not to a paste.

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