Buko salad

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Buko salad
Lychee, mango, macapuno coconut string, nata de coco, jackfruit.jpg
Alternative namesYoung coconut salad
Course Dessert
Place of origin Philippines
Serving temperatureRoom temperature, chilled
Main ingredientsyoung coconut strips, sweetened milk or cream

Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas . [1] [2] [3] [4] [5]

Contents

By changing the ratio of milk, buko salad desserts can also become beverages (usually chilled or with shaved ice), known generally as samalamig . A frozen dessert version of the dish is known as ice buko.

Variants

Buko salad can have many variations as it can incorporate numerous other ingredients ranging from fruits, gulaman (agar) jellies, sago, kaong, tapioca pearls, nata de coco , macapuno, and others. Some versions however are popular enough to be considered as distinct subtypes. They include:

Buko halo

Buko halo, a combination of buko salad and halo-halo from Koronadal City, South Cotabato Buko halo from Koronadal City.jpg
Buko halo, a combination of buko salad and halo-halo from Koronadal City, South Cotabato

Buko halo or buko halo-halo is a combination of buko salad and halo-halo desserts, usually served directly on a coconut shell. It differs from halo-halo in the larger amount of coconut used. [6] [7]

Buko melon

A variant of buko salad with chunks of cantaloupes and various jelly desserts. [8]

Buko pandan

Buko pandan with gulaman cubes flavored with pandan leaf extracts from Baler, Aurora Buko Pandan Salad from Beach House in -CostaPacifica. -food -baler -aurora -philippines -travel.jpg
Buko pandan with gulaman cubes flavored with pandan leaf extracts from Baler, Aurora

A popular variant of buko salad whose secondary ingredient are green gulaman (agar) cubes flavored with pandan leaf extracts. [9] [10]

Buko lychee

Buko lychee is a combination of buko and lychee, a variant of buko salad. [11]

Lamaw

A popular snack in farming regions because it can be made easily with readily-available ingredients. Made with young coconut meat, milk and sugar (or condensed milk), and saltines or biscuits (also graham crackers). It can also include orange-flavored softdrinks. Usually served on halved coconut shells. [12] [13] [14]

Ube macapuno

A salad made with another common traditional pairing, that of ube halaya (mashed purple yam) and macapuno. [15] [16]

See also

Related Research Articles

<span class="mw-page-title-main">Filipino cuisine</span> Culinary traditions of the Philippines

Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.

<i>Halo-halo</i> Filipino dessert

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam, sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. The dessert is topped with a scoop of ube ice cream. It is usually prepared in a tall clear glass and served with a long spoon. Halo-halo is considered to be the unofficial national dessert of the Philippines.

<span class="mw-page-title-main">Buko pie</span> Filipino coconut custard pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon.

<span class="mw-page-title-main">Kalamay</span> Filipino sweet delicacy

Kalamay is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone; but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called Kalamai.

<span class="mw-page-title-main">Brazo de Mercedes</span> Traditional Filipino meringue roll

Brazo de Mercedes is a traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar. It is a type of pianono.

<span class="mw-page-title-main">Maja blanca</span> Filipino pudding of coconut milk and cornstarch

Maja blanca is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas.

<span class="mw-page-title-main">Ube halaya</span> Philippine dessert made from purple yam

Ube halaya or halayang ube is a Philippine dessert made from boiled and mashed purple yam. Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.

<i>Crema de fruta</i> Filipino layer cake

Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. It is usually served during the Christmas season. It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others.

<span class="mw-page-title-main">Mango float</span> Filipino dessert

Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. It is a modern variant of the traditional Filipino crema de fruta cake. It is also known by various other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others. Crema de mangga is another version that additionally uses custard and gulaman (agar) or gelatin, as in the original crema de fruta.

<span class="mw-page-title-main">Cassava cake</span> Filipino moist cake

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

<span class="mw-page-title-main">Samalamig</span> Filipino sweet-chilled beverages

Samalamig, also known as palamig, is a collective term for various Filipino sweet chilled beverages that usually include jelly-like ingredients. They come in various flavors, and are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut. They are usually anglicized as pearl coolers or pearl and jelly coolers.

<span class="mw-page-title-main">Minatamis na saging</span> Filipino dessert

Minatamis na saging is a Filipino dessert made with chopped saba bananas cooked in a sweet syrup (arnibal) made with muscovado sugar and water. Some recipes also add a little bit of salt and pandan leaf or vanilla extract. Other ingredients can also be added like sweet potato, sago, or other fruits like jackfruit. It can be eaten on its own or added as an ingredient to other desserts. Adding the dessert over milk and shaved ice also results in another dessert known as saba con yelo.

<span class="mw-page-title-main">Ube cake</span> Traditional Filipino chiffon or sponge cake made with ube

Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya. It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.

Ice buko, also known as buko ice candy or coconut popsicle, is a Filipino frozen dessert made from condensed milk, young coconut (buko) strips, and coconut water. It is basically a frozen version of the buko salad. They can be sold on popsicle sticks or in plastic bags as ice candy. They commonly include other ingredients like peanuts, pinipig, macapuno, pandan leaf extracts, various fruits, or sweetened mung beans. They are popular desserts during the summer and are commonly sold by sari-sari stores and sorbeteros.

<span class="mw-page-title-main">Lamaw</span> Filipino dessert

Lamaw, also known as buko lamaw, is a Filipino dessert or beverage made from scraped young coconut meat (buko) in coconut water with milk and sugar, and saltines or biscuits. Variations can add ingredients like peanuts, graham crackers, or orange-flavored softdrinks. Ice cubes are also commonly added to chill the dessert. It is usually made from freshly gathered coconuts, and is commonly served within the coconut shell itself. It originates from the Visayas and Visayan areas of Mindanao and is a traditional merienda for farmers working in the fields in rural areas.

<span class="mw-page-title-main">Iskrambol</span> Filipino frozen dessert

Iskrambol, also known as ice scramble, is a Filipino frozen dessert made from shaved ice with banana extract and evaporated milk with sugar It is then topped with a variety of ingredients including powdered milk, marshmallows, strawberry syrup, chocolate syrup, pinipig, tapioca pearls, and sprinkles, among others. The regular banana extract flavored dessert is characteristically dyed pink while other flavors may be dyed accordingly.

<span class="mw-page-title-main">Nilupak</span> Class of traditional Filipino delicacies

Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk and sugar. They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine. It is also known as nilusak, linusak, niyubak, linupak, or lubi-lubi, among many other names, in the various languages of the Philippines. It is also known as minukmok in Quezon.

<span class="mw-page-title-main">Buko pandan cake</span> Filipino cake

Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake (mamón) flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of buko pandan. It is similar to the pandan cakes in other parts of Southeast Asia, but differ in that it is not served plain. It is always frosted with cream and coconut.

<span class="mw-page-title-main">Ube ice cream</span> Filipino ice cream made with purple yam

Ube ice cream is a Filipino ice cream flavor prepared using ube as the main ingredient. This ice cream is often used in making the dessert halo-halo.

<span class="mw-page-title-main">Avocado and milk in ice</span> Filipino dessert

Avocado and milk in ice is a traditional Filipino dessert or beverage made from avocado in milk and sugar. It is preferably eaten cold. Ice are added, or it is partly frozen before consumption. The milk can also be excluded, mixing avocados directly with sugar. The avocados can also be mashed or puréed, which is usually called avocado milkshake or avocado smoothie. Sliced dessert bananas are sometimes added.

References

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  2. Benayoun, Mike. "Philippines: Buko Salad". 196 Flavors. Retrieved April 23, 2019.
  3. "Buko Salad". Pinoy Recipe at Iba Pa. Retrieved April 23, 2019.
  4. "Buko Salad". Ang Sarap. Retrieved April 23, 2019.
  5. Joven, Eduardo. "Buko Pandan Salad Recipe". Pinoy Recipe At Iba Pa. Retrieved April 23, 2019.
  6. "Buko Halo-Halo". Pinoy Anik Anik. Retrieved April 23, 2019.
  7. "Buko Halo – Halo Recipe". Panlasang Pinoy Recipes. Archived from the original on June 27, 2020. Retrieved April 23, 2019.
  8. Joven, Eduardo. "Buko Melon Salad Recipe". Pinoy Recipe At Iba Pa. Retrieved April 23, 2019.
  9. "Buko Pandan Salad (Filipino Coconut Pandan Dessert)". Salu Salo Recipes. Retrieved April 23, 2019.
  10. "Buko Pandan Salad". Foxy Folksy. Retrieved April 23, 2019.
  11. "Buko Lycheen Salad". Pinoy Recipe at Iba. Retrieved November 27, 2020.
  12. "Buko Lamaw: The Dessert of the Visayas". bitlanders. Retrieved April 23, 2019.
  13. De Jaresco, Bingo. "A look at coconut industry prospects". Negros Chronicle. Archived from the original on December 8, 2021. Retrieved April 23, 2019.
  14. "LAMAW (Lāmaw): A delectable young Coconut dessert beverage in the Philippines". busy. Retrieved April 23, 2019.
  15. "Ube Macapuno Salad Recipe". PinoyRecipe.net. Retrieved April 23, 2019.
  16. "Ube-Macapuno Salad Recipe". Ping Desserts. Retrieved April 23, 2019.