Awesome Filipino Desert Ube Jelly Buko Salad
This Ube Jelly Buko Salad Recipe is perfect to serve on any occasion. The dessert dish is made of sweet young coconut combined with diced ube-flavored gelatine and cooked tapioca pearls, or sago. Then mix together with milk sweeteners and chill for a couple of hours to have a delicious cold desert. This Filipino cold dessert is often served at birthday parties and town fiestas. Try this dessert dish; it is really simple and quick to make.
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Description
This Ube Jelly Buko Salad Recipe is perfect to serve on any occasion. The dessert dish is made of sweet young coconut combined with diced ube-flavored gelatine and cooked tapioca pearls, or sago. Then mix together with milk sweeteners and chill for a couple of hours to have a delicious cold desert. This Filipino cold dessert is often served at birthday parties and town fiestas. Try this dessert dish; it is really simple and quick to make.
Ingredients
Ube Jelly:
Boiling the Sago or tapioca pearl:
Mixing:
Instructions
In a pot, pour 3 cups of water and add 150 ml of ube-flavored condensed milk. Add a few drops of ube food color if using it; it’s optional. Stir the mixture.
Set a fire over medium heat, and then thoroughly combine the water and ube condensed milk until it boils.
When it is boiling, add 25 grams of unflavored gelatin. Mix well until the jelly powder is combined with the liquid ingredients.
Once it’s well combined and the mixture is a bit sticky, remove it from the heat and pour it into a mold. Remove the bubbles that are floating on the surface of the ube-gelatin mixture. Let it set and cool down, then cut it into squares or small dice.
In a pot, boil water and add the tapioca pearl. Stir occasionally for up to 15 minutes, or until the tapioca looks translucent and soft.
Once the tapioca pearl or sago is cooked, take it out of the heat, use a strainer to extract, and disregard the liquid. The cooked tapioca pearl or sago can also be washed so that it does not stick together.
In a large mixing bowl, combine the cut ube gelatin, cooked tapioca pearl or sago, grated young coconut meat, cheddar cheese, all-purpose cream, and 150 ml of condensed milk. Mix well.
Note: Adjust the condensed milk according to your sweetness preference. It is possible to add sugar if desired.Refrigerate it for up to two hours. Serve cold and enjoy!
Servings 6
- Amount Per Serving
- Calories 272kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 9.5g48%
- Cholesterol 35mg12%
- Sodium 118mg5%
- Potassium 60mg2%
- Total Carbohydrate 30.9g11%
- Dietary Fiber 1.3g6%
- Protein 8.9g18%
- Calcium 160 mg
- Iron 2 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.