Sunday, October 1, 2017

buli cold delights


  • 1 glassful of buli nuts (from about half kilo of young buli fruits or buko-bukohan)
  • 1 glass of water
  • 1/4 cup of brown sugar
  • 1/2 teaspoon rock salt
  • 10 tablespoons wild honey
  • 4 pieces star anise
  • A glass of very cold water (or cracked ice)


Cooking utensils needed:

    • pan or pot
    • ladle
    • food blender/food processor

      Cooking procedure: 

      Split the young buli fruits and cook them into minatamis na buli using all the ingredients listed above, except the glass of very cold water (or cracked ice)

      Let the minatamis na buli cool and proceed to the following process.

      Remove all the star anise from the minatamis na buli.

      Put the minatamis na buli in the food blender/food processor and start the machine from the slowest speed to crumble first the nuts.  When crumbled, add a glass of very cold water (or cracked ice) and use the faster speed to finely crush the nuts into puree.

      Pour the pureed nut in the bowl or glass and serve while still cold, or keep chilled in the refrigerator if to be served later. You may add fresh milk or evaporated milk to make the buli cold delights creamier.

      How to make minatamis na buli with honey and star anise

      What is buri / buli - the raffia palm (Raphia ruffia)

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      Author of Philippine Food, Cooking, and Dining Dictionary. A lexicographer since the age of 14.  Filipino Linguist. Blogger with 11 blog sites. Researcher of food culture, pop culture, places, structures, transportations, churches and whatever interest him about the Philippines. Visual artist. Photographer. Traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints. 

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