KERALA STYLE FISH CURRY MEALS

    Yet another set of recipes for a simple SUNDAY LUNCH MENU.  As special as it is - a Weekend, a day of rest... turns out to be a day of work for women folk.  A good rest & a relaxed mode asks for good food, & the women folk has to get busy planning the meal, cooking & cleaning.  Kudos to all Working Women out there... I am always at awe with their effortless multitasking between work & home.  

BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

    My son came up with a video of a refreshing drink.  Made with Tender Coconut Water mixed along with Evaporated Milk, Condensed Milk, Rose Syrup and it had add-ons like Jelly(agar-agar), Sago(Tapioca Pearls) and was served along with tender coconut shavings & banana. Well, it fascinated all of us.  So went along & bought some tender Coconuts & a packet of fruit flavoured Jelly.  Got everything ready & made this drink.  Refreshing indeed.  Though the name of the drink mentioned was Buko Salad, I went along in search of the name & origin of this refreshing drink.

    This drink comes under Samalamig or Palamig, a popular refreshment from Philippines. Sold commonly by the Street Vendors and it comes in various colours & combinations in a range of flavours.  'Samalamig' means 'Chilled/Cooled' & 'Palamig' means 'Chiller/Cooler'.  As the name suggests this drink is sure to cool your system and will equally appease your senses with its wonderful colours & texture.

    This Buko Salad Drink is as refreshing as it is & all the more appealing & catches your attention with its pink color. It is a sweet medley loaded with Sago, colourful Jelly, served with fresh Coconut shavings cut into thin strips & comes with a wonderful note of Rose.

For more REFRESHING DRINKS, Click here...

For Recipes with TENDER COCONUT, Click here...

HOW TO MAKE BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

INGREDIENTS:

For Buko Salad Drink:

To Cook Tapioca Pearls:

For Jelly:

BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

METHOD:

Cooking Sago/Tapioca Pearls:

• Boil 11/2 Cups of Water in a Saucepan.
• Once the water boils, add 3 Tbspns of Sago Pearls and mix well.
• Bring it to boil again and reduce the flame to medium.
• Cook without cover for 5 Minutes, stirring occasionally.
• Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
• After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
• Drain and rinse the Sago Pearls with running water until it is cooled.
• If you are adding the Sago Pearls into hot Desserts, can use them right away.
• Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
• If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
• If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
• Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
• After soaking the Sago Pearls would have turned fully translucent.
• Drain and rinse the fully cooked Sago Pearls with running water.
  

Preparing the Crystal Jelly:

• I have used Strawberry flavoured Dr. Oetker Nona Crystal Jelly for this recipe.
  
• Bring 400ml water to boil.
• Gradually pour and stir Crystal Jelly mix into boiling water.
• Cook on a medium -low falme stirring conitnously for about 2-3 minutes or until bubbles disappears.
• Switch off the flame & remove the pan from heat.
• Now pour the Jelly mix into Two/Three Containers.
• Mix Red Food Colour into one container.  Mix until the colour gets equally spread.
• Mix Green Food Colour into the next container.  Mix until the colour gets equally spread.
• Place the containers in refrigerator for 1-2 hours or until set.
• Once set, cut the Jelly into small cubes and keep it aside.

Rose Flavoured Tender Coconut & Milk Mix: 

BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

• Cut open the Tender Coconut & reserve the tender coconut water.
• Carefully cut the tender coconut into halves & then scoop out the tender coconut shavings out of it.
• Cut the tender Coconut shavings into thin strips & keep it aside.
•  In a wide bowl, pour the Evaporated Milk & Condensed Milk.
• Then pour in the Tender Coconut Water & the Rose Syrup.
• Mix until well blended.
• Keep it refrigerated for a few hours or until you serve.

Assembling Buko Salad Drink:

• Just before serving, take individual serving glasses.
• Add a few teaspoons of Tapioca Pearls & Coconut Shavings into the glass.
• Next add a few Cubes of Red, Green & Pink Crystal Jelly into the glass.
• Pour in the Rose flavoured Milk & Tender Coconut mix.
• Stir it & add a few ice cubes(Optional).
• Serve Buko Salad Drink cold.

BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

 

NOTES:

• This is a mildly sweetened drink. 
• Condensed Milk & Rose Syrup has it own sweetness, adjust accordingly.
• I have used Strawberry flavoured Dr. Oetker Nona Crystal Jelly for this recipe.
• Can use any flavour(Jelly) of your choice.
• Or simply cook Agar-agar with individual food colour & flavour it accordingly.
  
• Cook the Jelly according to the package instruction.
• Serve Buko Salad drink cold.

 

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