Graham Cake With Mango (Ref Cake)

Graham cakes are good for those rush thrown parties or at children party because of its simple ingredients and pretty basic preparation procedure.

Ingredients:

2 packs of graham crackers.(reserve 3 crackers and crush it in a bowl with a glass)
4 large mangoes, seeds removed. (remove the skins and then slice)
1 can condensed milk
2 packs all purpose cream.


Cooking Procedures:

1. Place a layer of graham crackers at the bottom of your container(preferably plastic tupperware with cover).
2. Mix the condensed milk and cream together and add a layer on top of the graham crackers.
3. Place your sliced mangoes on top. be generous.make sure thatthe cream covers all of the graham.
4. Repeat procedure until the container is full. top with crushed grahams.
5. Serve cold.

Halayang Ube

Halayang ube is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk, evaporated milk, and sugar. In the olden days, a fine consistency was achieved by passing the mixture through a piece of sinamay. With its bright color, it is a favorite at fiestas. Also, it is typically served during Christmas season.

Ingredients:

1 kilo ube yam root
1 can or 14 ounces evaporated milk
2 cans or 12 ounces condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Cooking Procedures:

1. In a pot, boil the unpeeled ube yam in water. Let it simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam. You can also cut the ube yam into cubes then use a blender to grind it.
3. Heat a big wok in medium heat. Melt butter or margarine before adding the condensed milk and vanilla flavoring. Mix well.
4. Add the 1 kilo grated ube yam then adjust the heat to low.
5. Keep on mixing the ingredients for about 30 minutes until sticky and a bit dry yet moist.
6. Add the evaporated milk and continue to mix for another 15 minutes.
7. Let cool and place on a large platter.
8. Refrigerate before serving the halayang ube.

Maja Blanca

Maja Blanca Recipe is a Filipino authentic dessert or delicacy. Maja Blanca is made from coconut milk and corn starch. The most popular form of this is the Maja Blanca Mais.

 Ingredients:

1/2 c. thick coconut milk
1 c. rice flour
1 c. sugar
1/2 c. cornstarch
3 tbsp sweet corn kernel
4 c. fresh coconut milk or water
1/2 c. grated frozen buko (optional)

Cooking Procedures:
1). Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
2). Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used).
3). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
4). Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
5). When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Leche Flan

Leche flan is a favorite and popular dessert in the Philippines. It is similar to a cream caramel. It is sweet and rich.

Ingredients:

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Cooking Procedures: 

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

 Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Ginataan Halo Halo Recipe

This ginataan halo halo recipe is one of a kind Filipino recipe that is best served as dessert and merienda as well. Also, it can also be served either hot/warm or cold.

Ingredients:

6 saba bananas
4 yellow kamote (sweet potatoes)
5-6 gabi (taro)
1 c. of small dried sago (tapioca balls)
4 c. of coconut milk
3/4 to 1 c. of white sugar
1/2 tsp. of salt
a pinch of anise seeds (optional)

Cooking Procedures:

1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).

2). Boil about 3 cups of water in a saucepan. Add the gabi.

3). Cover and simmer for 10 minutes, stirring occasionally.

4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.

5). Cover and simmer for 10 minutes, stirring every few minutes.

6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.

7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.

8). Cool for a few minutes before serving.

Enjoy your yummy guinataan halo halo!

Buko Salad

Buko Salad is a Filipino dessert usually served after lunch or dinner. Buko salad dessert recipe is usually served out of a young green coconut shell. Buko salad can go along with other fruits such as mango, banana, kiwi fruit and dragon fruit.

The mixture of condensed milk and cream makes this recipe taste even better.

Ingredients: 

3 young whole coconuts, water removed, flesh scraped
1 big can fruit cocktail, drained
1 can pineapple cubes, drained
1 cup nata de coco, drained
1 cup mabong (palm/attap seeds)
3 apples, peeled and cubed
1/2 cup jackfruit, diced
1 cup condensed milk
1 cup whipping cream

Cooking Procedures:

1). Cut the young coconut flesh into strips.

2). In a mixing bowl, combine all the fruit salad ingredients, including the coconut.

3). Stir together the condensed milk and whipped cream, and add this to the fruit salad. Mix well.

4). Chill in the refrigerator for several hours.

Best consumed at its cold state or after pulling out of the refrigerator.