Since summer is upon us, there’s no better way to cool off our bodies with a deliciously healthy glass of cold buko gulaman juice.
Before I begin to explain the process of how to make buko gulaman juice, I’d like to define a few terms for those who are new to Filipino culture.
Buko is the Filipino translation for coconut. Coconut is a common fruit in the Philippines, which is used in many cuisine and drinks. If you visit a restaurant in the Philippines, you may stumble upon popular foods which are made with coconut milk such as bicol express, bilo bilo (dessert made of small glutinous balls in coconut milk and sugar), halo halo (cold dessert drink), and more.
Another term, I’d like to explain is gulaman. This is a bar or powdered form of agar or carrageenan which is used to make jelly-like desserts.
For our buko gulaman juice, we will use the following ingredients:
- 1 pack of gulaman
- 2 coconuts
- 1 can of condensed milk
- 1 can of evaporated milk
- Prepare 6 cups or 1.5 liters of water (not warm or hot) in a casserole. Note: The lesser the water, the firmer the jelly.
- Gradually sprinkle 1 sachet of gulaman in water and stir until dissolved.
- Heat the mixture. Then stir constantly until it boils. Add sugar or milk to sweeten.
- Slowly pour the mixture into a container and let it settle.
- Use a fork or spoon to scrap the gulaman into small pieces and put them into the casserole.
- Cut the coconut and add the juice to the casserole.
- Add condensed milk and evaporated milk. Add more sugar if it’s not sweet.
- Add water to dilute the mixture.
- Place in the refrigerator and serve when cold.
A cold glass of buko gulaman juice is a nice way to beat the summer heat. I’ve had this kind of juice one too many times during the hot weather. This juice leaves a sweet taste in the mouth and makes you feel replenished. I recommend this recipe to anyone who loves trying out different types of juices.
What is your favorite drink to prepare during summer?