Buko Pandan

Buko Panda

Buko Panda

Ingredients
  • 1½ cup young coconut strips (Buko)
  • 5 ounces condensed milk
  • 8 ounces Table cream or all-purpose cream
  • 3 ounces powdered gelatin
  • 1¼ cups water
  • 6 drops Buko Pandan flavoring
  • 2 scoops vanilla ice cream (optional)
  • ½ cup small tapioca pearls, cooked (optional)
Instructions
  1. Combine water and powdered gelatin then stir using a spoon.
  2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
  3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
  4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
  5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
  6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
  7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional).
  8. Serve for dessert. Share and enjoy!

Fudge Brownies Recipe

Fudge Brownies

Fudge Brownies

 

Ingredients

  • 3/4 cup unsweetened baking cocoa powder
  • 1 1/4 cup all-purpose flour
  • 2 cups granulated white sugar
  • 4 pieces raw eggs
  • 10 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chopped walnuts
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

Cooking Procedure

  1. Combine the flour, cocoa powder, sugar, and salt. Mix well and then set aside.
  2. Using a different bowl, combine the eggs, vegetable oil, and vanilla extract. Whisk until all the ingredients are incorporated.
  3. Fold-in the dry ingredients and mix until everything is well distributed.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. Arrange the mixture in a baking pan.
  6. Bake for 18 to 22 minutes, or until it passes the toothpick test
  7. Melt the chocolate chips in a saucepan and then pour-in the condensed milk and vanilla extract. Mix well.
  8. Remove the brownies from the oven and then spread the chocolate mixture over. Sprinkle the top with chopped walnuts. Let cool in room temperature and then refrigerate for a couple of hours.

Buko Salad

Fruit Salad

Fruit Salad

 

 

Ingredients
  • 4 cups young coconut (buko), shredded
  • 6 ounces sugar palm fruit (kaong), drained
  • 12 ounces coconut gel (nata de coco), drained
  • 2 cans (15 ounces each) fruit cocktail, drained
  • 8 ounces pineapple chunks, drained
  • 1 (14 ounce) can sweetened condensed milk
  • 7 ounces table cream
Instructions
  1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
  2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
  3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
  4. Transfer to a serving bowl.

How to cook Turon

Turon or deep-fried banana rolls is a typical Filipino meryenda and dessert. This can usually be seen on the streets being peddled along with banana-que. In Makati, several jolly jeeps (stalls along the road; formerly jeepneys that serve lunch) sell Turon along with other meryenda during the afternoon. This delicious and healthy dessert is an all time Filipino favorite. Have I mentioned that Turon is so affordable and also easy-to-prepare?

Turon

Turon

Ingredients

  • 6 pcs saba bananas (or plantains), cut in half (lenghtwise)
  • 1 cup ripe Jackfruit
  • 1 1/2 cup brown sugar
  • 12 pcs spring roll wrapper
  • 2 cups cooking oil

Cooking Procedure

  1. Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar
  2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
  3. Fold and lock the spring roll wrapper, use water to seal the edge
  4. In a pan, heat the oil and put-in some brown sugar.Wait until the brown sugar floats
  5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper
  6. Serve hot during dessert or meryenda. Share and Enjoy!

How to make Maja Blanca

Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well.

Preparing maja blanca is easy. All you need to do is follow each step indicated in this maja blanca recipe. It is important that you give the coconut milk sometime to cook; it is also recommended that you try your best to mix all the ingredients until the texture becomes as smooth at it can be. For better results, cook the corn a little longer to release its flavor.

Maja Blaca

Maja Blaca

I made this maja blanca while my wife is shopping online for bags at Nordstrom. I can’t believe that I was done with this and another dessert when she finally finished her online shopping. she was happy though, and that is all that matters.

Ingredients
  • 4 cups coconut milk
  • ¾ cup cornstarch
  • 14 ounces condensed milk
  • ¾ cup fresh milk
  • ¾ cup granulated sugar
  • 15 ounces whole sweet kernel corn
  • 5 tbsp toasted grated coconut
Instructions
  1. Pour the coconut milk in a cooking pot and bring to a boil.
  2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
  3. Simmer for 8 minutes
  4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
  5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
  6. Allow to cook while stirring until the mixture reaches your desired thickness
  7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
  8. Allow to cool down then refrigerate for at least 1 hour
  9. Garnish with toasted grated coconut (or latik if available)
  10. Serve cold. Share and enjoy!