Tag Archives: DESSERT

Choco Mint Mallows in a Jar

Choco Mint Mallows in a Jar Recipe

INGREDIENTS:
 
2 cups unsweetened cocoa powder divided into 4
1 cup powdered milk divIded into 4
1 cup white sugar divided into 4
1 cup bittersweet mini chocolates divided into 4
1/2 cup mini marshmallows divided into 4
1 cup peppermint candy divided into 4
4 pcs mason jar (16 ounce)
Ribbon of choice
PROCEDURE:
  1. Layer in milk, cocoa powder, sugar, chocolates, mallows and peppermint candies in a mason jar. Tie it with ribbon for presentation.

 

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Ice Drop and Ice Cream Cookie Sandwich

Ice Drop and Ice Cream Cookie Sandwich Recipe

Ingredients for Strawberries Ice Drop1 cup strawberry, coarsely chopped

250 ml fresh milk
1/2 cup water
1/4 cup sugar
Plastic cups
Popsicle sticks
PROCEDURE:
  1. Combine all ingredients in a bowl and stir until sugar dissolves.
    Place it in an ice drop mold.
  2. Cover with plastic and popsicle sticks and freeze them overnight.
Ingredients for Chocolate Ice Drop
1/2 cup small marshmallows
1/4 cup coated candies
500 ml chocolate milk
Plastic cups
Popsicle sticks
PROCEDURE:
  1. Place chocolate milk in a plastic glass, put in marshmallows and coated candies.
  2. Cover with plastic and popsicle sticks and freeze them overnight.
Ingredients for Buco-Macapuno with Monggo Ice Drop
250 ml buco juice
250 ml fresh milk
1/4 cup sugar
1 cup soft buco meat
1 cup macapuno
1 cup red monggo beans
PROCEDURE:
  1. Combine all ingredients in a bowl and stir until sugar dissolves.
    Place it in an ice drop mold.
  2. Cover with plastic and popsicle sticks and freeze them overnight.
Ingredients for Ice Cream Cookie Sandwich
20 pcs chocolate chips cookies
Vanilla ice cream
1 1/2 cups mini chocolate chips
1 1/2 cups candy sprinkles
 
PROCEDURE: 
  1. Place one scoop of ice cream in between two cookies.
    Gently press together.
  2. Roll ice cream edges in chocolate chips or candy sprinkles.
    Wrap each ice cream sandwich with plastic wrap and freeze it.

 

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Yema Balls

Yema Balls Recipe

INGREDIENTS:
For custard
1 can 300 ml condensed milk
8 egg yolks
Zest of 2-3 limes, grated
PROCEDURE:

  1. In a mixing bowl, beat the egg yolks, put lime zest. Add condensed milk and mix.
  2. Pour into a heavy pot and stir constantly.
  3. Stir until thick and dry.
  4. Transfer to a plate and let it cool.
  5. Form the cooled mixture into balls.
  6. Dip the formed balls into the caramel and let it cool before serving.
For the caramel
INGREDIENTS:
1 cup sugar
3 tbsps butter
PROCEDURE
  1. When smoke comes out, it’s time to stir until the sugar melts.
  2. Stir continuously and adjust the heat to low to prevent burning.
  3. When the sugar dissolves completely, and reach a golden caramel color,
  4. add the butter and stir until shiny in appearance.

 

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Panghimagas Sampler

Panghimagas Sampler Recipe

INGREDIENTS
1/2 kilo sweet potatoes, peeled and sliced, 1/2 inch sticks
1 cup brown sugar
1 cup vegetable oil
Toasted sesame seeds
PROCEDURE:
  1. Heat oil in a pot until boiling.
  2. Add brown sugar until the sugar melts.
  3. Add the sliced sweet potatoes and fry until tender.
  4. Drain and sprinkle with toasted sesame seeds. Serve.
Ginataang Kamoteng Kahoy
INGREDIENTS:
1/2 kilo kamoteng kahoy, peeled, washed and cut into 2 inches
2 cups coconut milk
1 teaspoon salt
1 tablespoon sugar
2 cups water for boiling
PROCEDURE:
  1. Boil the kamoteng kahoy in two cups water. Cook kamote until slightly tender.
  2. On a pan, heat coconut milk, salt and sugar stirring continuously
  3. until sugar and salt dissolves. 
  4. Bring to a boil.
  5. Add the boiled kamote. Cook for 10-20 minutes until cooked. Serve.
Nilagang Gabi
INGREDIENTS:
1 pc medium-sized gabi fruit
1/2 cup white sugar
1/4 cup freshly grated coconut
PROCEDURE:
  1. Boil water in pot and add gabi fruit, cook until tender.
  2. Drain and serve with sugar and freshly grated coconut.

 

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Duck Egg Leche Flan

Duck Egg Leche Flan Recipe

INGREDIENTSFor the caramel: 

1/8 cup white sugar on each llaneras
Procedure for the caramel:
  1. In medium-low heat, slowly melt the sugar in each llanera until the sugar turns into a light pale gold color. 
For the custard:
12 duck egg yolks
1 can condensed milk (395 g)
2 1/2 cups fresh milk
2 tsp vanilla extract
3-4 small llaneras
Aluminium foil
Procedure for the custard:
  1. Combine all the ingredients and fold slowly until well combined. 
  2. Pour the custard mixture over llaneras with the cooked caramel.
  3. Steam for 15-20 minutes.

 

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