Easy made Mango Float

Ingredients :

• 1 box of Graham crackers
• 1 box of Graham crumbs
• 2 small cans Nestle cream
• 1 can of Condensed milk
• 1 can of evaporated milk
• 6 ripe mangoes sliced

Instructions :

1. Prepare a rectangular glass dish with or without lid.
2. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined.
3. Using a ladle, place a small amount of the milk mixture into thebottom of the dish, then place a layer of Graham crackers and top with the sliced mangoes.
4. Ladle a mixture again, slowly pour over the crackers and the mangoes, making sure it covers all of the Graham crackers.
5. Repeat by placing layers of crackers, mangoes and milk mixture. Top off with Graham crumbs (or just crushed some Graham crackers).
6. Cover and freeze overnight.
7. Serve and enjoy!

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Dessert fruit cocktail float

Dessert that made of Fruit Cocktail Float is a quick and easy dessert dish that you can whip-up anytime. It does not involve baking and it is so easy to make. I recommend this dish for beginners because of its simplicity. You should be able to make this dish without any issues as long as you follow our step by step recipe.

Ingredients

• 16 oz. (473 ml) cold heavy whipping cream
• 7.6 oz. (225 ml) table cream or all purpose cream
• 2 (15.25 oz.) cans of fruit cocktail
• 9 tablespoons condensed milk
• 12 pieces Graham crackers
• 8 to 10 pieces Maraschino cherries
• 3 tablespoons crushed Graham

Instructions

1. Drain the fruit cocktail by pouring each can in a strainer. Set aside.
2. Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes and continue to whisk until soft peaks form (around 5 more minutes).
3. Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to 2 minutes.
4. Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.
5. Pour-in half of the whipping cream mixture. Spread.
6. Create another layer by adding half of the fruit cocktail. Spread.
7. Make another layer of Graham crackers. Top with the remaining heavy cream mixture.
8. Arrange the remaining fruit cocktail on top and add some cherries.
9. Sprinkle the crushed Graham on top.
10. Refrigerate for 3 to 5 hours. Serve.
11. Share and enjoy!

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Ube Biko

Ube Biko is a tasty Filipino kakanin that is by all accounts a hybrid between the customary Filipino biko and ube halaya. I sensed that I needed to eat ube halaya and biko in the meantime, however since I was excessively lethargic, making it impossible to make 2 dishes independently – I chose to do a hybrid dish, in this way ube biko is here.

This is my first time making ube biko. A week prior to, my wife and myself walked the Asian isle of our nearby market (as we generally do) to search for fascinating fixings. We have the propensity to get fixings from the racks regardless of the possibility that we don't have any arrangement on it yet. There will dependably be that "Aha!" minute that will lead us to make something fascinating. The powdered ube was one of those fixings – and there were more dishes that I had the capacity make with powdered ube, which I will share soon.

As every one of you know, ube without anyone else's input won't give you the "ube like" flavor. I generally utilize a fixing called ube flavor (or enhancing) from mccormick; this gives all the ube flavor that I require. It likewise helps upgrade the shading turning it more purple.

Ube Biko

Ingredients :

1 1/2 cups glutinous rice or sweet rice (malagkit)
1 1/4 cups granulated white sugar
1 3/4 cups water
1/2 cup ube powder (powdered dehydrated purple yam) or freshly grated purple yam
1/4 teaspoon salt.
1/2 teaspoon ube flavoring
4 cups coconut milk

Instructions :

1. Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
2. Adjust the heat to a simmer once the water starts to boil. continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
3. Meanwhile, pour the coconut milk in another cooking pot . Let boil.
4. Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
5. Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
6. Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
7. Transfer to a serving tray lined with banana leaves.
8. Top with toasted grated coconut.
9. Serve. Share and enjoy!

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Buttered Puto

Buttered Puto

Buttered Puto is a variety of the well known steamed rice cake, Puto. This steamed little cakes are generally eaten as sweet yet most want to make them dur breakfast (with hot espresso or chocolate) or mid-evening nibble (normally eaten with dinuguan or blood stew). In the event that you are searching for a simple puto formula that you can take after, this is the one for you.





Ingredients :
4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/8 teaspoon Pandan essence
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)
Instructions :
1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
Serve either hot or cold.Share and Enjoy!

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Fruit Salad Recipe

Fruit Salad Recipe

Ingredients

Fixings  

2 pc Lacatan Bananas (sliced (marinated in 1/3 container natural product mixed drink syrup for 5 minutes then depleted)  

1/4 cup Desiccated Coconut 

1 Coconut Cream 

1 pc Buco (shredded) 

1 jars (836 g each) Del Monte 

Party Fruit Cocktail (drained (store 1 container syrup)) 

1 can (227 grams) Del Monte 

Smashed Pineapple 

Cooking Procedure: 

1. Blend the DEL MONTE Pineapple Crushed and coconut cream. 

2. Hurl in the natural product mixed drink and destroyed buco. 

3. Top with dessicated coconut. Chill and serve. 

4. Makes 8 servings.

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Buko Pandan

Buko Pandan

BUKO PANDAN: it is a most loved Filipino serving of mixed greens served in every sort of gathering and extraordinary events in the Philippines. It is made utilizing youthful coconut and buko pandan flavor and fragrance.

At first look, this extravagant treat can be confused for Buko Salad due to the closeness in composition and dairy fixings utilized. Be that as it may, the green gelatin and green nata de coco which contains the smell and kind of the Pandan gives the refinement.

NUMBER OF SERVINGS: 6-10

BUKO PANDAN INGREDIENTS:

1 sachet of jam powder blend with buko pandan flavor( or without pandan season as long that you have buko pandan separate)

5 mugs water

1/2 measure of chestnut sugar

1/2 teaspoon pandan remove

1 container vanished milk

1 jug of green nata de coco

1 jug of coconut stings, sweetened (or new coconut strings)

2 packs of Nestle Cream

1 jar of Condensed Milk

Systems:

1. Pour water then gradually sprinkle powdered gelatin then blend constanly.( apply warm)

2. Include Buko Pandan fluid then blend until everything is uniformly appropriated. Heat to the point of boiling while constantly blending. At that point include sugar and dissipated milk (reboil)

3. Kill the warmth and exchange the blend to a mold. Permit the temperature to cool. The surface of the blend ought to be firm once cooled. Cut the firm gelatin into little 3D shapes

4. Join, depleted green nata de coco, depleted coconut strings, settle cream, consolidated milk (around 1/2 container of it), then blend well.

5. Permit the composition to thicken by chilling in the fridge or cooler for a couple of hours.

6. Exchange to individual serving bowl or containers then top with a scoop of vanilla dessert( (discretionary).

7. Serve for sweet. Share and appreciate!

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Maja Blanca

Maja Blanca

MAJA BLANCA- is a Filipino treat produced using coconut drain, cornstarch, and sugar which is normally served amid celebrations and the occasions. Adjusted from the conventional Spanish occasion dessert manjar blanco which means white delicacy. It has the consistency of thick gelatine and is normally rich white in shading.






NUMBER OF SERVINGS: 5-6

MAJA BLANCA INGREDIENTS:

200 grams cornstarch

1 can dissipated milk  (375 ml or 1 & 1/2 container)

1 glass coconut milk

1/2 glass dense milk

250 grams white sugar

1 glass entire part corn

1 glass water

2 tablespoons margarine

any sum finely ground cheddar (or cut into little shape) for garnishes

Methods:

1. In a pot, break down cornstarch in water then put-in coconut milk, vanished milk,  sugar, dense drain and spread and combine it.

2. Cook with medium warmth blending for 15 minutes. Keep mixing rapidly to dodge protuberances as it turns out to be thick.

3. Include the entire part corn. Mix for around 5 minutes. Expel container from warmth.

4. Quickly empty blend into molds. You may utilize a huge dish or individual serving molds. Top with cheddar.

5. Permit to totally chill off then chill in the icebox for no less than one hour prior to serving

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Leche Flan

Leche Flan

LECHE FLAN – otherwise called caramel custard is a most loved and prominent pastry in the Philippines. It is a treat made-up of egg yolks and milk with a caramel syrup on top.This pastry is known all through the world (particularly in Europe) and has been in the sweet menu of most eateries as a result of its comfort and simple in arrangement and long timeframe of realistic usability.




NUMBER OF SERVINGS: 3-4

LECHE FLAN INGREDIENTS:

12-15 egg yolks

1 jars consolidated milk (JUST ADD TO YOUR TASTE PREFERENCE)

1/2 container vanished milk

5 tablespoon cocoa sugar

5 pcs calamansi or 1 tablespoon lemon juice (discretionary)

You will likewise require the accompanying:

Llanera (Aluminum Container)

Steamer

Dish

Blending Bowl

Methods:

1. Separate the yolk from the egg white (just egg yolks will be utilized).

2. Place the egg yolks in a major bowl then beat them utilizing a fork or an egg blender.

3. Include the dissipated drain and blend altogether.

4. Include the consolidated drain and blend well.

Caramelized Syrup:  In a container, put-in cocoa sugar, don't mix, caramelize in low warmth in the event that you don't need it blazed. Include the calamansi juice ( include water if sought) simply twirl the dish tenderly. Blend altogether until the strong sugar transforms into fluid (caramel) having a light chestnut shading.

5. Put-in and spread the caramel (fluid sugar) equitably on the level side of the mold.

6. Sit tight for 1 moment then pour the egg yolk and milk blend on the mold (Llanera).

7. Steam the mold with egg and milk blend for 30 to 45 minutes.

8. In the wake of steaming, hold up until temperature chill off then refrigerate.

9. Serve for treat. Share and Enjo

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Mango Float Cake

Mango Float Cake

The graham wafer was developed in 1829, by Sylvester Graham. The first graham wafer was made with graham flour, a blend of finely-ground unbleached-wheat flour with the wheat grain and germ coarsely-ground and included back in giving sustenance and flavor.

While graham wafers began as a gentle nourishment, unsweetened or somewhat sweetened, they are all the more normally known as a sugar and/or nectar sweetened heated great that methodologies a treat (or the British English term scone). At that point individuals began to enhance utilizing graham wafer and there goes mango graham cake formula.

NUMBER OF SERVINGS: 8-10

MANGO GRAHAM CAKE INGREDIENTS:

2 packs of graham wafers.

4 extensive mangoes, seeds uprooted. (uproot the skins and afterward cut)

1 can consolidated milk

2 packs universally handy cream

1 glass vanished milk. (for plunging wafers)

MANGO GRAHAM CAKE PROCEDURES:

1. Blend the dense drain and cream together.

2. Marginally Dip graham saltine one by one  in a dissipated milk.

3. Place a layer of graham wafer at the base of yourcontainer(preferably plastic tupperware with spread).

4. include a layer of blend consolidated drain and cream on top of the graham saltines.

5. Place your cut mangoes on top,  be liberal, verify that the cream covers the greater part of the graham.

6. Rehash system until you came to the sought layers u need, top with mangoes.

7. Put in a fridge, to serve frosty.

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