compilation of recipes.docx

7/25/2019 compilation of recipes.docx

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CREMA DE FRUITA REFRIGERATED CAKE

1 pack (250ml) all purpose cream

1 cup condensed milk1 pack (250g) graham crackers

1 can (234 g) tropical fruit cocktail, drained (reserve syrup)

2 ripe mango or 1 can peaches in syrup, sliced into wedges

For the gelatin:

2 packs unflavored gelatin

Fruit cocktail syrup

Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with

graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices.

Then cover with graham crackers. Spread with another 1/3 of cream mixture. Spread mango or

peaches slices then cover with another layer of graham crackers and spread the remaining cream

mixture. Arrange tropical fruits on top. Cover and chill.

Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill

again until gelatin is set.


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1

STEAMED CASSAVA CAKE with Shredded coconut

1/2 cup shredded fresh coconut

1/8 tsp salt

1 3/4 cups grated Cassava (Tapioca)

1/2 cup sugar

1/2 cup coconut milk

1/4 cup water

2 tablespoons potato or cornstarch

Pinch of salt

3-4 pandan leaves, cut into 4-5" lengths

1 banana leaf (optional)

Water, for boiling

Cooking Process:

Heat up the water in a wok/pot big enough for a 6.5" square pan.

Combine the shredded coconut with 1/8 teaspoon salt in a stainless steel dish and steam for 3-4

minutes. Set aside to cool.

Use a food processor to mix the grated cassava, sugar, coconut milk, water, potato starch and pinch

of salt until well mixed, about 30-45 seconds.

Pour the mixture into a 6.5" square pan. Level the top of the mixture with the base of a spoon. Layer

the pandan leaves flat on top of the mixture. Steam the cassava mixture for 35-40 minutes on

medium heat.


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Remove the pan from the streaming tray when it is done. Let it cool completely before cutting. Cut

into small squares and toss with the shredded coconut before serving.

2

STEAMED BANANA CAKE/MUFFINS

2 Eggs

1/2 cup sugar2 ripe bananas, mashed (200g)

1 cup Self-raising Flour

1/8 tsp Baking Soda

1/3 cup oil (any flavorless oil)

Steps:

Sift together self-raising flour and baking soda, set aside.

In a mixing bowl, whisk together Eggs and sugar till ribbon stage.

Mix in mashed bananas, beat till well combined.

Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.

Pour Batter into muffin pan, lined with muffin cups.

Steam over high heat for 15mins or till an inserted skewer comes out clean.

Verdict?

it is sooooooo good! u MUST try it! + it is easy to make healthier and they store very well. As u can

just throw them into the fridge, before consumption, heat them in the steamer for a couple of mins,

and u get hot, soft and fluffy cake!


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Make 6 big banana muffins

Note: Self-rising flour is all-purpose flour with baking powder and salt added. To make your own,

combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

3

GRAHAM REFRIGERATED CAKE

1 pack 200 grams Graham Crackers

1 cup condensed milk

1 pack all purpose cream

1 cup grapes, halved

1 to 2 cups kiwi, sliced thinly

1 to 2 cups crushed Graham crackers

In a bowl, mix the all-purpose cream and condensed milk then set aside.

In a rectangular deep tray, lay some Graham crackers down. Fill in the gaps with crushed Graham

crackers. Add milk/cream mixture on top of the laid Graham crackers and spread evenly until all

crackers are covered completely.

Top with some kiwi fruits.

Add another layer of Graham crackers and crushed Graham crackers and repeat the procedure.

Now, do the third layer of graham crackers and repeat the procedure this time adding kiwi and

grapes at the topmost layer. You can also top the cream parts up with crushed Grahams or opt to

completely fill the top layer with fruits.


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Cover tray with clingy plastic or cellophane and put Graham refrigerated cake in the freezer for about

an hour or two and let thaw before serving.

4

CATHEDRAL LOG CAKE

1 cup (6 ounces) semisweet chocolate chips

2 tablespoons butter

1 egg, lightly beaten

3 cups pastel miniature marshmallows

1/2 cup chopped pecans or walnuts (optional)

1 cup flaked coconut

In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small

amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a

bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts.

Chill for 30 minutes.

On a sheet of waxed paper, shape dough into a 1-1/2" diameter log.

Place coconut on another sheet of waxed paper. Gently roll log over

coconut to coat sides. Wrap up tightly, twisting ends to seal.Freeze for 4 hours or overnight.


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Remove waxed paper. Cut into 1/4" slices. Store in an airtight container in the refrigerator.

Yield: about 5 dozen.

Note: You can also roll the log in chopped nuts to coat the sides as well in lieu of coconut flakes!

5

CHOCOLATE TRUFFLES

You'll need:

3 cups of semi sweet chocolate chips

1 can sweetened condensed milk

1 tsp vanilla extract

For the decoration:

1 1/2 cups coconut flakes

1 1/2 chopped peanuts

1 1/2 chocolate sprinkles

60 mini cake liners (optional)

Put chocolate chips in a bowl and place on a double boiler to melt slowly on medium heat. Stir until

chocolate is liquidy.

Add sweetened condensed milk to melted chocolate chips then add the vanilla extract. Mix well and

make sure everything is well combined.


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Place mixture inside the refrigerator for 2 hours.

After 2 hours, grab a spoonful of the mixture and using your hand, shape it into a ball then just roll it

into any or each of the decorative ingredients. Place on a mini cake liner (optional).There you so...enjoy this yummy treat

6

STEAMED MOIST CHOCOLATE CAKE

For Cake :

3/4 cup butter

1 cup caster sugar

1 cup full cream evaporated milk

2 eggs, slightly beaten

3/4 cup plain flour

1/2 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla extract or 1 tsp vanilla essence2 tbsp of rum (optional)

Methods :

1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan.Stir

over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.

2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.

3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour

the eggs mixture over the flour and stir till well mix (cake batter should be runny - mine is like the


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batter for brownie)

4. Heat up the steamer.

5. Lined and greased a 8 or 9 inch round baking pan.

6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan

loosely with a piece of aluminium foil.7. Cover the steamer and steam over medium heat for 55 mins or until skewer came out clean.

8. Cool the cake in pan before turning out for further decoration.

For Frosting :

1 cup chocolate chips

1/2 cup milk

Method :

1. Double boil the chocolate and milk until chocolate is melted.

2. Pour slowly and evenly onto the cake and chill the cake.

7

NO-BAKE BLUEBERRY CHEESECAKE

Crust:

1 1/2 cups crushed graham cracker

1/4 cup walnuts or mixed nuts

1 tablespoon sugar


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1/2 cup butter, melted

1/2 teaspoon cinnamon powder

1 teaspoon lemon juice(optional)

Cheesecake Filling:1 cup cream cheese

1 cup whipping cream or all-purpose cream

1/2 cup sugar

1 teaspoon vanilla extract

Toppings:

1 can Blueberry pie filling(optional)

Procedures:

Part 1

1. Put mixed nuts in a blender or food processor and blend until finely crushed.

2. In a mixing bowl, combine crushed graham, crushed nuts cinnamon powder, lemon juice, sugar

and butter then mix until well combined.

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2. Mixture should be moist, add more butter if too dry.

3. In a 9-inch pan, spread and press down the crust mixture up to 1-inch bottom thick and 2-inch up

the side.

4. Refrigerate for at least 10 minutes.

Part 2

1. In a bowl, mix cream cheese until smooth then slowly add sugar and vanilla. Mix until well

blended.

2. In a separate bowl, combine whipping cream and sugar until smooth. Mix until well blended.

3. Combine cream cheese mixture and whipping cream mixture. Mix well.

Part 3

1. Pour and spread evenly the filling into the crust. Smooth the top using rubber spatula and tap the

pan to release some air bubbles.

2. Cover and refrigerate for at least 3 hours or until firm.


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3. Top with blueberry pie filling or just plain. Serve Chilled.

Note:

1. You may also use other pie fillings like cherry or strawberry.

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PEACH CREAM PIE

2 tablespoons butter, melted

1 small pack graham crackers, crushed

or 1 1/2 cups crushed graham crackers

1 can peaches in heavy syrup, sliced

1 cup all-purpose cream

2 tablespoons sugar

1 teaspoon unflavored gelatin,

dissolved in 2 teaspoons water

1 Melt the butter and mix with crushed graham crackers. Press onto the bottom of a pie plate and

cool. Set aside.

2 Pure half of the peaches in a blender. In another bowl, whip the cream together with sugar,

dissolved gelatin, and blended peaches until stiff .

3 Pour the mixture onto the formed pie crust; keep in the fridge until cool and set. Top with more

sliced peaches before serving.


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10

MANGO FLOAT

Graham crackers

1 cup crushed graham crackers

1 pack all-purpose cream

1 can condensed milk

3 pieces of ripe mangoes(over ripe is best), thinly sliced

a square or rectangular dish or container

Procedure:

1. In a separate bowl, mix condensed milk and all purpose cream until well blended.

2..Place and fill the bottom of the dish with graham crackers. You can break the crackers or you can

lay it whole..

3. When the bottom of the dish, is already filled, spread around 1/3 of the milk mixture on top of the

crackers. Use a spoon to spread evenly.4. Place some mango slices on top after milk mixture has been spread evenly. .

5..Repeat the steps 2,3 and 4. until you have 3 levels..

6.. The top layer should be the slices of mangoes covered with crushed graham crackers..

7. Cover container with tin foil and put in the freezer for an hour or so.

8. Slice and serve.

This is a very yummy, sweet and good dessert that your family, friends and visitors will love.


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11

PILIPIT (Filipino Pretzels)

2 cups flour

1/4 teaspoon baking powder

2 eggs (yolks)

1/2 cup milk

1/2 teaspoon salt

maple syrup or confectioner's sugar

oil

Mix flour, salt, and baking powder in a mixing bowl.

Sift the flour mixture and set aside.

Separate the egg yolk from the whites, beat the yolks in a bowl.

Add the milk in the egg mixture.

Pour in the sifted flour into the egg mixture and fold them together.

Knead and mix until everything blends well.


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Get a portion of the dough and shape it into a long log (pretzel thickness) and cut into 6-inches each.

Heat a deep fry-pot with oil.

Twist each piece and drop onto the hot oil to deep fry.

It will take a few minutes till it becomes golden brown.

Cool each piece on a paper towel to remove excess oil.Sprinkle with confectioner's sugar if desired or dip in the maple syrup and serve hot.

12

NO BAKE OREO CHEESECAKE

24 oreo cookies divided into 3 sets of 8

2 tbsp melted butter

5 inch springform pan or any round container

1 pack (250ml) whipping cream, chilled

1 pack (100 grams) cream cheese, at room temperature

3 tbsp confectioner's sugar

1/4 tspn vanilla extract

1. Put 8 pcs of oreo cookies in a mixing bowl and crush them using something like a meat

tenderizer...until very fine and crumbly.

2. Add in melted butter and mix thoroughly.

3. Place mixture in a round container (preferably a 5 inch spring form) and flatten using a spatula.

4. In a separate mixing bowl, place whipping cream and beat, using an electric mixer, for 3 to 5 minutes or

until it doubles in volume.

5. In another mixing bowl, put together cream cheese, confectioner's sugar and vanilla extract in that

order. Beat until a nice cream forms. Add the whipping cream mixture and then beat together for 3 to 5

minutes.


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6. Using your hands, break the 2nd set of oreo cookies (8 pcs.) into tiny bits and add them to the whip

cream and cheese cream mixture. Using a spatula, fold and mix everything together until nicely

combined.

7. Add the cream mixture on top of the crushed oreas in the round container and build it up until you reach

the top. Flatten using your spatula.

8. Top it off with some oreo cookie chunks or decorate it the way you want it.

9. Put in the fridge to chill or in the freezer until set to give you a kind of an ice cream texture.

13

ROCKY ROAD - a no bake, no cook chocolate dessert

250 g. of dark chocolate

1/3 c. of heavy cream

3/4 c. of mini marshmallows

3/4 c. of toasted nuts, roughly chopped

Line a 8x8 pan with non-stick paper.

Cut the chocolate into small pieces. Put in a mixing (microwaveable) bowl. Pour in the cream. Heat

on HIGH for 2 to 3 minutes (wattage of microwave ovens differs) or just until the chocolate softens

and the cream starts to come to a simmer.


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Mix the chocolate and cream until the chocolate completely melts.

Make sure there are no solid chocolate bits.

Add the mini marshmallows and nuts to the chocolate.

Fold to coat all the marshmallows and nuts with chocolate.

Pour into the prepared pan.

Chill for several hours (overnight is best) until the fudge is firm enough to cut.

Cut into 16 squares or 12 bars.

Quick notes

You can use walnuts and pecans; or you can substitute whatever nuts you prefer.

Preparation time: 10 minute(s)

14

CARAMELIZED BANANA

2 tablespoons unsalted butter


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3/4 cup brown sugar

3 bananas(fruit or saba), thinly sliced

1/2 cup half-and-half

1/2 teaspoon vanilla extract

1.

In a large skillet melt the butter and the sugar. Add the banana slices, saute for two to four minutes or

until golden brown. Using a slotted spoon place the bananas in four serving dishes, reserving the

remaining butter mixture in the pan.

2.

Add the half-and-half to the butter mixture and simmer for 4-6 minutes until thickened. Remove from

the heat and stir in the vanilla.

3.

Pour the sauce over the bananas and serve immediately. Serve these caramelized bananas on their

own or on top of a bowl of vanilla ice cream.

15

NO BAKE FRUITY CHEESECAKE

Crust:

1 cups graham cracker crumbs

cup melted butter/margarine


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1 tbsp brown sugar

tsp ground cinnamon

Topping:

2 tbsp sugar1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup

1 can (836 g)DEL MONTE Fiesta Fruit Cocktail, well drained (reserve syrup)

Filling:

1 tbsp unflavored gelatin

cup fruit cocktail syrup

cup sugar

1 tsp vanilla extract

1 pack (225 g) cream cheese, softened

cup all-purpose cream, chilled

PROCEDURE:

1. Crust: Combine ingredients for the crust. Mix well. Press into 9 pie plate (or removable bottom

pan). Cover and freeze for 30 minutes.

2. Topping: Heat cornstarch mixture with constant stirring until it becomes thick. Add sugar and DEL

MONTE Fiesta Fruit Cocktail. Remove from flame and set aside.

3. Filling: Combine gelatin and fruit cocktail syrup. Stir. Heat over low flame until it dissolves. Add

sugar and vanilla then set aside. Beat cream cheese until smooth and set this aside. Beat all-

purpose cream until it becomes very fluffy (soft peak) then add this to the cream cheese. Mix until

well blended.

4. Slowly pour gelatin mixture into the cream mixture. Mix well. Fold in of DEL MONTE Fiesta Fruit

Cocktail mixture. Pour over prepared crust. Cover and chill until set. Top with remaining DEL MONTE

Fiesta Fruit Cocktail.

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BLACK SAMBO

FIRST LAYER

2 envelopes knox gelatin

1 cup cold water

1 cup condensed milk or more according to your taste

1 can all purpose cream (300 ml)

LEVEL 2

2 envelopes knox gelatin

1 cup cold water

1/2 cup cocoa powder

1/2 cup white sugar

1 can evaporated milk (330 ml)

Cooking instructions:

LEVEL 1

1. Sprinkle gelatin on water and dissolve. Cook over low heat with continuous stirring until near-boil.

2. Gradually add condensed milk and stir for 5 mins.

3. Remove from heat and add cream. Stir until cool.

4. Transfer to mold and refrigerate for at least 2 hours or until set.

LEVEL 2

1. Dissolve cocoa powder and sugar in evaporated milk.

2. Sprinkle gelatin on cold water and dissolve. Cook over low heat with continuous stirring until near-

boil.

3. Add chocolate mixture and stir for 5 mins.

4. Pour over 1st layer and refrigerate for at least 2 hours or until set.

The biggest no-no in making black sambo is short cutting it. You have to wait for the first layer to set

or else you'll get a marble-y mess. Also, unless you're a vegan, never (ever!) replace gelatin with


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agar-agar, it just ruins it. I tried it once and it was horrible. It was all crumbly and chewy and layers

just slipped of each other.

17

PEANUT BUTTER CHEESECAKE

Ingredients:

For the crust:

cup sugar

1 pack graham crackers crushed cup melted butter

For the filling:

1 pack of softened cream cheese

1 cup of whipped cream

1 cup of peanut butter

1 can of condensed milk

Fruits/Nuts (optional)

Procedures:

1. For the crust, mix the crushed graham crackers, sugar, and melted butter in a bowl.

2. After mixing, spread and press the mixture onto the bottom and one inch up the sides of the glass

pan and refrigerate.

3. For the filling, combine the cream cheese, whipped cream, and condensed milk. Beat well until

you get the smooth consistency.

4. Add the peanut butter and mix again.


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5. Get the crust out of the refrigerator and fill it with the cheesecake mixture.

6. Top it off with your desired fruits or nuts.

7. Chill for about 5-7 hours.

18

NO-BAKE MANGO CHEESCAKE

500g/18oz mango pulp, diced

500g/18oz cream cheese

cup/125g/4oz sugar

7 tablespoons warm water

1 tablespoon gelatine

300ml/10fl oz fresh cream

1 cup biscuits (any unsalted variety, digestive biscuits go well)

75g/3oz plain unsalted butter

Method

Blend biscuits in a food processor and mix in melted butter.

Press into the bottom of the cheesecake tin.

Place in the freezer compartment while you work with the rest of the ingredients, so that the base is

firm.

Process cream cheese and sugar in the food processor until smooth,.


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Mix the gelatine with warm water and allow to cool.

Add cream to mango cheese mixture and blend for less than a minute. To avoid curdling, make sure

the cream is chilled.

Add cooled gelatine mix and blend for about 40 seconds.

Fold in remaining mango dices into mixture.Pour over biscuit base and refrigerate covered in the fridge. Generally, it is ready to serve in 5 6

hours.

Decorate with mango pieces and serve.

19

PUTO FLAN

Puto Flan is a steamed rice cake topped with leche

flan...here's the recipe>>>

For the flan:

4 egg yolks1 cup condensed milk

1 tsp lemon or calamansi extract

For the puto:

2 cups rice flour

4 egg whites

1 1/2 cup water


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1/4 cup evaporated milk

2 tsp baking powder

1 cup white sugar

dash of salt

small plastic puto molds

1. In a small bowl, mix thoroughly together the egg yolks condensed milk and lemon extract.

2. Pour egg mixture into plastic molds..

3. Cover steamer and steam on low heat for about 5 - 8 minutes. Remove from steamer and let cool.

For puto:

1. In a bowl, combine egg white, evaporated milk and sugar. Blend until mixture is smooth.

2. In a separate bowl combine rice flour, baking powder and salt. Keep stirring until completely

combined.

3. Add the egg mixture and water.

Mix all the ingredients until smooth, ensure there are no lumps in the batter.

4. Scoop mixture, and pour over flan filling 3/4 to the top.

5. Cover steamer with cheesecloth and steam on low heat for another 10 minutes.

Remove from steamer, let cool and serve.

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MANGO FLOAT

Graham crackers

1 cup crushed graham crackers


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1 pack all-purpose cream

1 can condensed milk

3 pieces of ripe mangoes(over ripe is best), thinly sliced

a square or rectangular dish or container

Procedure:

1. In a separate bowl, mix condensed milk and all purpose cream until well blended.

2..Place and fill the bottom of the dish with graham crackers. You can break the crackers or you can

lay it whole..

3. When the bottom of the dish, is already filled, spread around 1/3 of the milk mixture on top of the

crackers. Use a spoon to spread evenly.

4. Place some mango slices on top after milk mixture has been spread evenly. .

5..Repeat the steps 2,3 and 4. until you have 3 levels..

6.. The top layer should be the slices of mangoes covered with crushed graham crackers..

7. Cover container with tin foil and put in the freezer for an hour or so.

8. Slice and serve.

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CROWN JEWEL GULAMAN

This is a wonderful no-bake dessert recipe to prepare, strawberry and kiwi jelly cubes in a creamy

whipped topping is a delicious classic dessert.

Preparation Time : 40 minutesServings : 12

1 Package strawberry jelly powder

1 Package kiwi jelly powder

3 Cups boiling water

1 Package lady fingers

1 Tub (500 ml) Cool Whipped Topping

Prepare strawberry and lime jelly powder separately in 1 1/2 cup of boiling water each.

Cover and chill until set, about an hour.

Cut jelly into 1/2 inch cube.

Trim length of one end of each lady finger to fit the pan.

Line the sides of 9 inch springform pan with cut lady fingers.

Fold whipped topping into strawberry and kiwi jelly. Mix well. Carefully spoon mixture into pan.

Smoothen top evenly with spatula. Top with fresh strawberry and sliced kiwi.

Chill until firm, about 4 hours or overnight.

Tips :Do not add fresh kiwi to jelly as it will not set.

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STEAMED CASSAVA CAKE

Ingredients....

4 cups grated cassava

2 cups coconut cream or coconut milk1/4 cup sweet macapuno

Banana leaves

For toppings

1/2 cup condensed milk mixed with 3 tbsp macapuno

melted butter

grated cheese

In a bowl, mix thoroughly coconut milk and macapuno. Pour in grated cassava.

Mix all ingredients until a creamy consistency is achieved.

Pre-heat steamer while preparing a round baking tray lined with banana leaves.

Pour cassava mixture into the baking tray, making sure the tray is not filled to the brim.

Cover tray with banana leaves and steam for 35 minutes. To test if cassava is already cooked, insert

a knife or toothpick and when it comes out clean, then cassava is done.

Pat dry if there is water on the surface of the cassava and brush with melted butter...spread

macapuno/condensed milk mix evenly on top and then sprinkle with grated cheese.

Cover cassava tray again and steam for another 3 minutes or until cheese has melted.

Transfer to a serving tray, slice into serving pieces and serve.


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23

NO BAKE MANGO CHEESECAKE

No bake delicious tropical mango cheesecake, three simple ways of making it a great dessert for

parties.

Preparation Time : 45 minutes

Servings : 8

:

1 Big Can evaporated milk

1 Box (250 g) cream cheese

400 Grams ripe mango

1 Can (170 ml) all purpose cream

2 Tablespoon unflavored gelatin

1/2 Cup water

1 1/4 Cups of Honey Graham Crumbs

1/4 Cup of softened margarine or butter

Combine thoroughly 1 1/4 cups of Honey Graham Crumbs with 1/4 cup of melted butter

and press it against the bottom of 9 inch spring pan or a 9 inch pie plate.

Dissolve the gelatin in 1/2 cup of hot water.

Blend together the cream cheese, evaporated milk, dissolved gelatine in a blender or food processor.

Add slices ripe mango and blend for another minute, saving some slices for topping.


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Whip the all purpose cream well and gently fold into the cream cheese mixture.

Pour into a 9 inch spring pan and refrigerate until set.

Top with mango slices and serve.

24

MANGO PUDDING

2 envelopes unflavored gelatin (4 1/2 teaspoons)

1/2 cup water

4-6 ripe mangoes, peeled and diced, or 5 cups diced frozen mango, thawed

1 14-ounce can sweetened condensed milk

4 tablespoons lime juice

PREPARATION

Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on

High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20

seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with

the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture

until smooth.

Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve

into a large measuring cup until you have 2 cups puree. (Reserve any extra fruit or puree for a


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smoothie or yogurt topping.) Whisk the mango puree, sweetened condensed milk and lime juice in a

medium bowl. Slowly whisk in the softened gelatin mixture until well combined.

Lightly coat eight 6- to 10-ounce ramekins (molders) with cooking spray. Divide the pudding among

the ramekins. Refrigerate until set, about 2 hours.

To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of theramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate

tightly together.

25

NO BAKE MANGO CHEESECAKE

For the crust:

250 g finely crushed graham crackers

100 g melted unsalted butter

100 g white sugar

For the filling:


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340 g cream cheese

250 ml heavy cream

1/2 cup mango pulp

1-2 pcs mango, coarsely chopped

1/2 cup powdered sugar1 tbsp gelatin

1/2 cup hot water

For the glaze topping:

1 cup mango pulp

1 tbsp gelatin

1/2 cup hot water

1 pc mango, sliced thinly (half moon shape)

Cooking Instructions:

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For the crust:

Combine the graham crackers, sugar and melted butter.

Press this mixture to a loose bottom tin or the dish you are using.

Refrigerate it while you make the rest of the cheesecake.

For the filling:

Dissolve gelatin in hot water.

Whip the whipping cream with two to three tbsps icing sugar

till soft-medium peaks form.

Combine the cream cheese and sugar till it becomes smooth.

Combine the mango puree and warm gelatin mixture.

Add this to the cream cheese mixture. Mix well.

Add the whipping cream to this in two batches and combine well.

Add the mango pieces and mix well.

Pour this mixture over the biscuit base and return it to the fridge.

Make sure that this layer is refrigerated for a minimum of two hours

before adding the glaze topping

For the glaze topping:

Dissolve the gelatin in hot water.


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Once it is dissolved, add it to the mango puree and mix well.

Pour this over the cream layer.

Once it is set, put sliced mangoes to garnish the cheesecake.

Refrigerate for another two hours before serving.

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No oven? No problem....try this yummy CHOCOLATE CAKE cooked in a RICE COOKER heart

emoticon

1 and 1/2 cups Sugar

250 Grams Butter, use margarine if you prefer1 teaspoon Vanilla Essence, Use vanilla sugar if vanilla essence is unavailable

3 large Eggs

2 cups All Purpose Flour

1 cup Cocoa Powder

1 teaspoon Baking Powder

a dash of Salt

1 and 1/2 cups Milk

Method

Sift all the dry ingredients into a large bowl and put aside.

Add the sugar into a large mixing bowl.

Soften the Butter, over low heat stirring while constantly

Add the butter to the sugar and whisk until the sugar dissolves

Add eggs and whisk until it is fluffy

Add vanilla essence or vanilla sugar

Add in all the dry ingredients while whisking the whole time.

Add milk and mix until smooth

Grease the sides and bottom of the rice cooker, (here is a little tip, use butter, it enhances the flavor

of the cake).

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Pour the mixture into the rice cooker. Press start and you are good to go.

To check if cake is cook, insert a toothpick and if it comes out clean, then it's done.

To remove the cake from the cooker, just run a thin knife around the edges of the rice cooker to

loosen the cake then place a platter on the top and turn it upside down.

Chocolate Topping

Ingredients:


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500 grams cooking chocolate

1 cup cooking cream or whipping cream

50 grams of unsalted butter

Method.You will need a bowl that fits snugly over the top of your pot.

Break the chocolate into small pieces, toss it into a small bowl.

Put a pot of water to boil and put the bowl with the chocolate over the pot.(Optimally your bowl would

fit halfway inside the pot, the bowl touching the hot water, but not touching the bottom of the pot)

when the chocolate softens add in the butter and cream, stir well.

If there are lumps of chocolate, remove the bowl from the top of the pot and reboil the water. Put the

bowl back on top of the pot and stir until the chocolate topping is smooth,

Pour the topping on top of the cake while the topping is still warm, so it can mold itself to the cake.

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HOMEMADE NO-BAKE TIRAMISU

3 packs store bought Lady Fingers Broas

2 cups strong warm coffee + 2 tbsp. sugar

1 (8oz) cream cheese, at room temp.

3 (250ml) nestle all purpose cream

1/3 cup sweetened condensed milk

pinch of salt, (optional)

2 tbsp. cocoa powder, for dusting

In a mixing bowl combine cream cheese, chilled nestle cream, sweetened condensed milk and a

pinch of salt.

Whisk until smooth and well combined, refrigerate until needed.

Meanwhile, mix a strong coffee powder in warm water and add less sugar than you usually put on

your regular coffee and stir until sugar dissolve, set aside.

Prepare a 711 baking dish or any available glass dish you have.

To assemble:

Dip the lady fingers into the coffee just enough to wet, do not soak them.

Arrange coffee dipped lady fingers in the bottom of your baking dish until fully covered.

Spoon 1/3 part of your cream mixture over the lady fingers and spread evenly.

Repeat process with other remaining 2 layers until done and ended with cream mixture on top.

Dust evenly with cocoa powder on top and top with shaved or chopped chocolate for decoration if

using.

Refrigerate for about 4 hours or overnight to make the cake layer becomes firm and easy to slice.


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30

NO BAKE CHOCOLATE ECLAIR

Cake

1 (1 lb) box graham cracker

2 (3) boxes French vanilla instant pudding

3 cups milk

1 (8 ounce) container frozen whipped topping, thawed

Frosting

3 cups confectioners' sugar

1 cup cocoa

6 tablespoons butter, softened

2/3 cup milk

4 teaspoons light corn syrup

4 teaspoons pure vanilla extract


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Directions:

* Line bottom of a 9x13 pan with whole graham crackers.* Using electric mixer, mix pudding with milk.

*Beat at medium speed for 2 minutes.

*Fold in whipped topping.

*Pour half the pudding mixture over crackers.

*Place another layer of whole graham crackers.

*Pour remaining half of pudding mixture over top.

*Cover with another layer of whole graham crackers.

*Spread frosting on top.

For Frosting:

Blend together sugar and cocoa.

Add butter and milk, mixing well.

Add corn syrup and vanilla and stir until creamy.

Refrigerate cake for 24 hours before serving.


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NO BAKE CHEESE CAKE

1 graham cracker crust

2 8-ounce packages cream cheese, softened

1/4 cup white sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream


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Directions:

1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well

blended.

2. In a clean chilled bowl, beat the whipping cream until soft peaks form.

3. Slowly beat the whipped cream into the cream cheese mixture.

4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving

33

CATHEDRAL WINDOWS

This dessert is good for any occassions...and it's easy to make >>>

gelatin, in different flavors and colors (at least 4)

8 envelopes clear, unflavored gelatin


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1.5 liters evaporated milk, at room temperature

small can condensed milk

Cook/dissolve flavored gelatin separately according to packet instructions, reducing the amount of

water by about half a cup. When set, cube and leave in the refrigerator.Mix condensed milk into evaporated milk. Dissolve 8 envelopes unflavored gelatin in milk. Bring to a

boil in a thick-bottomed pan.

Let cool until milk thickens a bit. Pour into desired mold, about 2/3 full.

Drop flavored gelatin cubes into milk-gelatin mixture, and mix the colors and flavors by stirring them

around gently.

Refrigerate until set.

Good for 3 molds.

Use Knoxx gelatin, and the instruction is 1 cup liquid to 1 envelope. The 1.5 liters evap in this recipe

is equivalent to 6 cups (1:1 minus 2 cups).

If the gelatin does not set, reboil and reboil.

Reduce the amount of water in dissolving the flavored gelatin cubes by up to 1/4 so they won't melt

readily when mixed.

Never put in the flavored gelatin cubes into the milk mixture while still warm, or they will melt.

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BANANA SPLIT NO BAKE CAKE

9 graham crackers, crushed (about 1-1/2 cups)

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup chopped PLANTERS Pecans

Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.

Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top

with pineapple. Slice 4 bananas; arrange over pineapple.

Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer

in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just before

serving; arrange over dessert. Top with nuts.


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35

FRUIT TOFFEE PIE

1 can (300 ml) Condensed Milk

2 cups (250 grams each) Graham Cracker (crumbs, for crust)

cup Unsalted Butter (softened, for crust) tsp Ground Cinnamon (for crust)

1 pack (250 ml) All-Purpose Cream (chilled, for cream topping)

Chocolate Shavings (optional for garnish, for cream topping)

2 pc (300 grams each) Cavendish Banana (sliced and soak in fruit cocktail syrup, for filling)

2 tbsp Walnuts (or roasted cashew nuts, coarsely chopped, for filling)

1 can (432 grams) Del Monte

Fiesta Fruit Cocktail (drained, reserve syrup, for filling)

Remove label from the condensed milk. Place the unopened tin of milk in deep pot and fill with water

to completely immerse the can. Boil for 2 hours and 15 minutes, adding more water if needed.

Remove from pot and allow to cool before opening.

Combine ingredients for crust. Press into 9 loose bottom tin pan or pie plate. Chill for 1 hour.

Drain banana. Arrange together with DEL MONTE Fiesta Fruit Cocktail and nuts over prepared crust.

Drizzle with cooked condensed milk (toffee). Chill for another 15 minutes.


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Beat cream until fluffy. Spoon over pie. Spread with chocolate shavings if desired. Chill before

serving.

Makes 12 servings

36

Sapin-sapin

Ingredients:

3 cups glutinous-rice flour

1 cup sugar1 1/2 cups coconut milk

1/2 cup grated ube (purple yam)

2 tsp annatto powder

1/2 tsp anise extract

1/2 cup macapuno, finely chopped

1 cup desiccated coconut

Method:


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Prepare three mixing bowls and on each bowl add 1 cup of rice flour, 1/3 cup sugar and 1/2 cup of

coconut milk. In the first bowl add grated ube, mix well until smooth. In the second bowl add annatto

powder and anise extract, mix well until smooth. In the third bowl add macapuno, mix well until

smooth. Place the first mixture (purple) in a greased pan lined with cling wrap then place in a

steamer and steam for 15 minutes. Remove from steamer. Add the second mixture (orange) on top

of the steamed mixture, place back in the steamer and steam for 15 minutes. Remove from steamer.

Add the last mixture (white) on top of the steamed mixture, place back in the steamer and steam for

30 minutes. Remove from steamer; let it cool before slicing and serving. In a pan desiccated

coconut, toast using low heat until golden brown in color. Serve sapin-sapin topped with toasted

coconut flakes.

37

Suman sa Ibus- Sticky Rice in Coconut Leaves

Ingredients:

4 cups sticky rice or malagkit

3 cups thick coconut cream (heres how to prepare Thick Coconut Cream)

1 Tablespoon salt

Tube-like containers made of young coconut leaves shaped into cylinders about 3 centimeters in

diameter and 10 centimeters long. I cant explain how to prepare the ibus for the suman but here is

how to prepare it.

1. Fold the end of the buri leaf by 1 inches.

2. Fold the bottom edge into a triangle.


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3. Start rolling up the buri leaf in an

overlapping manner.

4. Roll up the buri to make a tube.

How to prepare the Suman:

1. Mix the malagkit or sticky rice, thick coconut cream and salt all together.

2. Fill the prepared ibus with the mixture from number 1.

3. Close the end of tube with a toothpick which you can take from the midrib of the coconut leaf.

4. Tie with buri strips.

5. Arrange in a large saucepan and cover with water.

6. Boil until cooked for about two to two and a half hours.

7. Untie and Unwrap.

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Halayang Ube

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)

Method:


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In a pot, boil the unpeeled ube yam in water. Let it simmer for 30 minutes. Drain and let cool. Peel

and finely grate the ube yam. You can also cut the ube yam into cubes then use a blender to grind it.

Heat a big wok in medium heat. Melt butter or margarine before adding the condensed milk and

vanilla flavoring. Mix well. Add the 1 kilo grated ube yam then adjust the heat to low. Keep on mixing

the ingredients for about 30 minutes until sticky and a bit dry yet moist. Add the evaporated milk and

continue to mix for another 15 minutes. Let cool and place on a large platter. Refrigerate before

serving the halayang ube.

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Pichi pichi

Ingredients:

2 cups grated cassava


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2 cups sugar

2 cups pandan water (see procedures below)

grated coconut

Method:

Combine all the ingredients except coconut. Pour into greased muffin pans or puto moulds. Steam

for 45 mins. or until set. Roll in grated coconut.

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Egg Pie

Ingredients:

For the pastry:

1/2 cup unsalted butter - at room temperature


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1/3 cup + 1 Tbsp caster sugar (superfine)

1 cup + 2/3 cup plain flour

1 egg - beaten

1-2 Tbsp cold water

For the filling:

2 1/3 cup milk

4 eggs - separated

1/2 cup caster sugar (superfine)

1 1/2 Tbsp cornflour (cornstarch)

Method:

To make the pastry:

Combine flour and sugar in a bowl. Cut in the butter with two butter knives or a pastry cutter. Then

rub in the butter with your fingers until it resembles coarse breadcrumbs. Mix in lightly the egg andknead the dough until it just about comes together. If necessary sprinkle cold water if the dough

seems dry.Knead for a short while and form into a ball. Wrap in plastic or cling film and chill in the

fridge for 30 minutes. Roll out thinly on a floured table top to a circle about 12 inches in diameter.

Line a 23 cm (9 inch) pie pan or fluted flan tin making sure to press the pastry well into the sides. Put

the tin on a baking sheet and bake blind: line the pastry with foil and baking beans. Bake in a

preheated oven to 200C/400F/gas mark 6 for 15 minutes. Remove foil and baking beans then return

to oven to bake for another 5 minutes. Trim the excess pastry from the edge of the flan tin with a

knife.

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To make the filling:

Turn the oven temperature down to 180C/350F/gas mark 4.

In a bowl, mix the flour, sugar, and egg yolks. Stir in the milk into the mixture. Whip the egg white to

soft peaks and fold into the milk/egg yolk mixture. Place the pastry lined flan tin on a baking sheet.

Pour the filling in the tin and bake for 20 minutes until the top is brown. Bring down oven temperature

to 110C/250F and bake for a further 1 hour until the custard is just set. The centre should wobble a

little. Remove from oven and cool completely.


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Cuchinta or Kutsinta

Ingredients:

1-1/2 cup water

3/4 cup brown sugar

1 cup flour

1 tsp. lye water

Grated fresh coconut

Method:

Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water and mix well.

Fill greased muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes

out clean.Cool before removing from pans. Serve with grated fresh coconut.

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Puto Pao

Ingredients:

For the filling:

1/2 kilo ground pork

25 boiled quail egg

1/2 head garlic, chopped

1 cup pineapple juice

1/2 cup red wine

1 pc. star anise

1/2 cup cornstarch

1 tbsp. sugar

cooking oil

salt

For the batter:

4 cups all purpose flour

4 tbsp. powdered milk

2 1/2 tbsp. baking powder

1 1/2 cups white sugar

3 cups water

1/4 cup butter

For the toppings:

1/4 cheddar cheese

2 salted eggs


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Method:

For the filling:

In a sauce pan stir fry garlic until fragrant, add in the ground pork and stir cook for 3 to 3 minutes.

Add in red wine and stir cook for another 2 to 3 minutes. Now add in pineapple juice, sugar, star

anise and 1 cup of water, bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduce

to half. Thicken with cornstarch diluted in 1/4 cup of water. Add in the boiled egg and stir cook for

another 1 to 2 minutes. Season with salt to taste. Remove from pan and set aside.

For the batter and steaming:

In a big bowl, sift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in

water. Now whisk in butter until fully blended. Fill the cupcake moulds to about 1/4 full with the batter.

Put in the middle of the mould half quail egg and 1 tsp. of the filling then fill in more batter to nearlyfull. Top with strips of cheese and salted egg, keep aside. Repeat the process for the rest of the

cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to

avoid water drips. Pour enough water and 1 tbsp. of vinegar on the steamer and steam for 20 to 25

minutes. Remove from tray and mould


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