4 cups cooked mini sago
4 ripe mangoes, cut into cubed
1 can condensed milk
1 pack all purpose cream, chilled
1 small can evaporated milk
1. Put the chilled all purpose cream in blender and blend for 1 minute.
2. Add 1/4 of the ripe mango, condensed milk, and evaporated milk into the blender and blend together until the mangoes are blended thoroughly.
3. Transfer to a mixing bowl then add the cooked sago and the remaining cubed mangoes, and 4 drops of mango extract.
4. Mix and transfer to containers with lid. Put in the freezer for at least an hour before serving.
1 pack clear unflavored gulaman
5 cups water
2 tablespoons instant coffee
3/4 cup sugar
2 pack 370ml all purpose cream
1 tablespoons instant coffee
1 pack 190 grams condensed milk
1. In a pot, combine gulaman, water, coffee and sugar then stir until dissolved. Cook until it boils, stirring constantly.
2. Transfer into flat container and let it chill overnight or until set completely. Cut into cubes, about 1/4 inch and set aside.
1. In a bowl, mix all purpose cream, coffee and condensed milk. Whisk until the coffee is fully dissolved.
2. Add coffee jelly cubes. Chill for at least 30-60 minutes. Serve immediately.
2 cups sticky rice(malagkit)
4 cups coconut milk(gata)
2 cups brown sugar
1 1/2 cups water
1. In a cooking pot, boil sticky rice and water and cook until the rice is done and almost dry. Set aside.
1. In a big wok, boil the coconut milk in low heat, stir occasionally until most of the liquid evaporates and the oil separating from the milk. Continue stirring until brownish residues are formed. Drain the brownish residues and set aside. This will serve as toppings(latik) for biko.
1. Then dilute brown sugar in the remaining oil, keep stirring until the texture becomes thick.
2. Add the cooked sticky rice in the mixture then mix well, continue cooking until all the liquid evaporates but do not overcook. Remove from heat.
3. Transfer the cooked biko in a serving plate then flatten the surface.
4. Spread the toppings over the surface and slice into serving pieces. Enjoy!
6 plantains(saging na saba), peeled and sliced
1 cup brown sugar
2 cups water
1 teaspoon vanilla
1. In a cooking pot, boil water then add brown sugar. Keep stirring until dissolved.
2. Add vanilla extract and salt then stir well.
3. Put-in the plantains and simmer in a low heat for 15 minutes or until soft.
4. Let it cool then transfer into serving bowl. Serve with ice and milk.
1 1/2 cups crushed graham cracker
1 tablespoon brown sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder(optional)
1/2 cup mango puree
1 cup cream cheese
1/2 cup sour cream
2 raw eggs
1/2 teaspoon lemon extract
1/2 cup mango or mango puree
1/4 cup sugar
Whipping cream for garnishing (optional)
1. In a mixing bowl, combine crushed graham, cinnamon powder, sugar and butter then mix until well combined.
2. In a springform pan, spread and press down the crust mixture up to 1/2 inch thick then refrigerate for at least 10 minutes.
3. Bake in a preheated oven over 350 F for 15 minutes. Remove and set aside.
1. In a blender, combine mango puree, cream cheese, sour cream, eggs and lemon extract. Blend until smooth.
2. Pour and spread evenly the filling into the crust up to 1 inch thick then bake at 325 F for 40 minutes or until firm. Test for doneness, if toothpick inserted comes out clean. Remove and let it cool.
1. Boil sugar and remaining mango puree until slightly thicken.
2. Pour the mixture over the cheesecake. Add whipping cream on the side, chill at least 8 hours. Serve cold.
Yield: 30 pieces
3 cups powdered milk, sifted
1.75 cups condensed milk
1/2 cup granulated sugar, sifted
1. In a mixing bowl, pour powdered milk then add condensed milk gradually. Mix well until the texture is similar to dough.
2. Scoop a spoonful of mixture and mold into desired shapes then roll in granulated sugar.
3. Repeat until all the mixture are consumed. Wrap into cellophane or paper.
Yield: 6 waffles
2 cups flour
4 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon salt
2 eggs, separate egg yolk and egg white
1/2 cup vegetable oil
2 cups warm milk
1 teaspoon vanilla
1. In a large bowl, sift together the flour, baking powder, sugar and salt. Set aside.
1. In a bowl, separate egg whites then beat until stiff peaks form.
2. In another bowl, combine egg yolks, milk and vanilla. Whisk together.
3. Add dry ingredients then mix well. Fold in egg whites.
1. Lightly grease waffle iron, then preheat to desired temperature.
2. Ladle the batter then cook for 5-10 minutes or until golden and crisp.
3. Transfer into serving plate then top with chocolate spread and marshmallow.
4. Torch marshmallow then serve together with hot coffee.
Yield: 40 pieces
2 cups all purpose flour
1 cup powdered milk (I used Nido Fortified)
3/4 cup white sugar
1/2 cup butter, melted
* japanese paper or or cellophane
* polvoron moulder
3/4 cup (crushed toasted pinipig, ground cookies and cream(Oreo), chocolate powder, etc…)
1. In a pan over medium heat, toast flour for about 15 minutes or until color turns to light brown. Stir constantly.
2. Transfer to a bowl and let it cool. Set aside.
1. Add powdered milk and sugar then mix until well combined.
2. Pour melted butter then mix well until smooth.
3. Add the flavoring you choose then stir well.
1. In a polvoron mold, scoop and press the mixture until compact.
2. Freeze polvoron for 30 minutes or until firm then wrap with japanese paper then secure by twisting both ends.
3. Repeat until all the mixture are consumed. Done!
For the Crust:
2 cups crushed grahams
6 tablespoon butter, melted
4 tablespoon sugar
For the Filling:
3 packs cream cheese, softened
1 1/4 cups white sugar
1 cup sour cream
3 tablespoon flour
3 teaspoon vanilla extract
Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter
Part 1 (Crust)
1. In a bowl, mix together the crushed grahams, butter and sugar until the mixture is moistened.
2. Press the mixture into round cake pan. Chill in the refrigerator while preparing the filling.
Part 2 (Filling)
1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, sour cream, vanilla and mix until well combined. Add flour and mix until just combined.
2. Pour the cream cheese mixture into the prepared crust.
3. Bake in preheated oven at 350 Fahrenheit for 60 minutes. After baking, let it stay in the oven for at least 60 minutes.
Part 3(dulce de leche):
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch are well blended.
2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.
3. Remove from heat. Stir in vanilla and butter.Let it cool.
4. Top cheesecake with dulce de leche. Chill in the refrigerator until ready to serve.
Yield: 1 8-inch round cake
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
2 teaspoon baking powder
1 1/2 cup mayonnaise
1 1/2 cup warm instant coffee
2 teaspoon vanilla extract
1 cup dark chocolate, chopped
1 cup all purpose cream
1. Preheat oven at 350 degrees Fahrenheit. Lightly grease 8 inch round pan.
2. Mix the flour, sugar, cocoa powder, baking soda, and baking powder. Stir in the mayonnaise. Gradually add the coffee until well blended. Add the vanilla extract and mix. Pour the batter into the cake pan.
3. Bake in preheated oven for 30 minutes. Remove and cool before frosting.
1. In a pan,heat the heavy cream over medium heat. When cream starts to boil, remove from heat and pour over the chopped chocolates and whisk until smooth. Allow the ganache to cool before frosting the cake.