Mango Float

Ingredients:

5 pcs slice ripe Mango (cut lengthwise)

1 big can Condense Milk

1 big can All purpose Cream

2 packs Graham Crackers

Procedure:

1. Mix the condense milk and all purpose cream in a bowl and set aside.

2. Arrange the first layer of graham crackers in a 15" x 10 rectangular baking dish.

3. Lace with the cream and milk mixture then layer with mangoes.You can also cover the mangoes with the milk cream mixture.

4. Cover with another layer of Graham crackers then repeat step 2 and 3 until you have no more crackers left to pile. The last layer would be step 3.

5. Refrigerate until ready to eat. Best eaten when cold because it will be on shape.

NOTE: You can also have another variety of Refrigerated cake by using Tropical fruit cocktail instead of slice mangoes. For this you'll need 1 can 450 g fruitcocktail, 1 can big condense milk, 1 big can and 1 small can all purpose cream.

Source: http://hubpages.com/hub/Yummy-Filipino-Recipes

Turon

Ingredients

enough oil for deep frying
8 egg roll wrappers
4 ripe bananas
brown sugar
slivers of jackfruit (langka) (optional)

Preparation

1. Heat enough oil for deep frying.
2. Slice ripe bananas in half lenghthwise. Wrap bananas with the egg roll wrapper with some brown sugar (and slivers of jackfruit) in it. You can seal the egg roll wrapper using water to pasting it together with it.
3. Deep fry until eggroll wrapper turns brown and crunchy and the sugar caramelizes.
4. Place turons on a plate not on paper towels since they will stick to paper towels.Add more sugar on top or drizzle with chocolate syrup, if desired.

Source: http://www.filipinodesserts.net/tag/how-to-make-turon

Binangkal (Fried Bread)

(Fried Bread-Filipino Style)

Ingredients:
2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds

Preparations:
1. Sift together dry ingredients.
2. Mix brown sugar, water and oil then add to flour mixture. Mix until well-blended.
3. Using a teaspoon, take small bits of batter then roll in sesame seeds.
4. Fry in deep hot oil until golden brown.


Source: http://www.filipinodesserts.net/category/quick-desserts

Ube Kalamay (Sweet Ube jam)

Ingredients:
2 packs frozen ube
1 box sweet rice flour or mochiko
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk slowly until all oil is extracted and residue or latik is formed)

Preparation:
1. Thaw frozen ube.
2. Make latik in a separate pot.
3. Wilt each banana leaf then brush with coconut oil.
4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a little coconut oil.
5. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to prevent sticking.
6. Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
7. Flatten batter by hand using a piece of oiled banana leaf.
8. If you don’t feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
9. Cool and score prepared ube in diagonal shapes and put latik on top.

Source: http://www.filipinodesserts.net/category/quick-desserts

Chocolate Coated Polvoron

Ingredients:

2 cups of all purpose flour, sifted
2 cups powdered milk
1 cup refined white sugar
1 cup butter

Chocolate coating:
1 cup dark chocolate
1/4 cup fresh milk
2 tsp butter
1/4 cup confectioner’s sugar

Directions:

1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.

Chocolate coating:
1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.

Tip:
1. Add more milk to thin the chocolate coating mixture.
2. Add more sugar to thicken the chocolate mixture. I prefer to use confectioner’s sugar since it dissolves easily.
3. I also prefer using whole wheat flour. It is healthier compared to white flour.

Source: http://www.filipinodesserts.net/category/quick-desserts

Puto Maya

Ingredients:
2 cups sweet rice (malagkit)
1 1/2 cup grated fresh mature coconut or dessicated coconut
1 1/4 cup white sugar
2 1/4 cups water
2 tbsp butter

Directions:
1. Wash and rinse the sweet rice at least twice.
2. Add water and bring to a boil.
3. When the water has evaporated, lower the heat of the stove. Cook it for another 5 to 10 minutes.
4. Let it cool. Mix 3/4 cup of white sugar and butter to the sweet rice mixture.
5. Shape the sweet rice mixture into small balls of around 1 1/2 inches in diameter.
6. Roll the puto maya balls in the remaining sugar and then on grated or dessicated coconut.

Source: http://www.filipinodesserts.net/2009/09

Frozen Fruit Salad

Ingredients:

• 2 small packages (3 ounces each) cream cheese
• 1 cup mayonnaise
• 1 cup heavy cream, whipped
• 1/2 cup maraschino red cherries, quartered
• 1/2 cup green maraschino cherries, quartered (or use all red)
• 1 can fruit cocktail (16 or 20 ounce size), drained
• 2 1/2 cups diced marshmallows, about 24 marshmallows

Preparation:

Beat together the cream cheese and mayonnaise. Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer container. Garnish with additional maraschino cherries.
Freeze fruit salad until firm.
Frozen fruit salad serves 8.



Source: http://southernfood.about.com/od/fruitsalads/r/bl30627a.htm

Buko Pandan Salad

Ingredients
8 leaves of Pandan – cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
7. Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

Source : http://pinoyfoodblog.com/filipino-delicacies/buko-pandan/#ixzz0Q6cabP2r

Mango SAgo

Here’s another favorite mango dessert that’s easy to cook. You can add ice to make a chilly dessert perfect for this warm weather.

Ingredients:

1/4 cup small sago pearls
3 to 4 tablespoons sugar
2 cups water
2/3 cups evaporated milk
6 tablespoons coconut cream (optional)
1 cup mango puree
2 mangoes (cubed)

Source: http://pinoyfoodblog.com/tag/dessert/#ixzz0Q6c9GccP

Pastillas De Leche

Ingredients:

• 2 cups powdered milk
• 1 can condensed milk (300 ml)
• white sugar for rolling

Procedure:

1. Gradually sift powdered milk in condensed milk.
2. Mix and blend evenly, using spoon, then, knead with hand.
3. Set aside for 5-10 minutes before shaping into small balls.
4. Roll on sugar. Wrap in cellophane.

VARIATIONS:
Pastillas de Nangka:
# Add to basic recipe ½ cup fresh, finely chopped nangka.

Mocca Pastillas:
# Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.

Pinipig Pastillas:
# Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.



Source: http://www.mixph.com/2006/06/pastillas-cassava-cake-leche-flan-yema.html

Yema

Ingredients:

• 1 cup condensed milk
• 5 egg yolks
• 1/2 cup mashed potatoes
• 1 tablespoon vanilla
• 1 tablespoon butter

Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cream of tartar

Directions:

1. Combine all the ingredients for the yema and cook until the mixture is thick.
2. Set aside and cool.
3. Roll into balls of about 1 inch in diameter.
4. Prepare the syrup: blend all the ingredients for the syrup.
5. Bring to a boil until syrup is caramel-colored.
6. Insert a toothpick into the yema ball and dip into the syrup.
7. Cool on greased baking pan.

Source: http://www.mixph.com/2006/06/pastillas-cassava-cake-leche-flan-yema.html

Letche Flan

Preparation time: 30 minutes
Estimated cooking time: 1 hour

Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Cooking Instructions:

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 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.

Source: http://www.mixph.com/2006/06/pastillas-cassava-cake-leche-flan-yema.html