Mango Float

Ingredients:

1 box of Graham crackers

1 box of Graham crumbs

(optional)

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 the bottom of the dish, then place a
layer of Graham crackers and top with the sliced mangoes.
4. Ladle a mixture again, slowly pours 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!

Buko Pandan Salad

Ingredients
3 boxes unflavored green gulaman
5 cups water
4-5 pcs. pandan leaves
2 cans thick cream
1/2-3/4 can condensed milk (adjust to your taste preference)
2 egg yolks
1 small bottle macapuno (drained) or 3-5 cups grated fresh buko (young coconut
meat)
2 cups nata de coco (drained)

Cooking Procedures:

1. Boil water together with the pandan leaves (twisted to expose the juice). Simmer for a few minutes. Dissolve
gulaman in water. Simmer until gulaman dissolves. Remove pandan leaves. Transfer into pan trays and let it
cool and hardens. Chill in refrigerator.
2. In a saucepan, put thick cream, condensed milk and eggyolks. Stir until mixture is smooth. Cook in a double
boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the
upper pan by the action of water boiling in the lower pan). Stir occasionally until thickened a bit (not too thick).
Remove from heat and let it cool completely.
3. Take out chill gulaman and cut into 1 cm. cubes.
4. In a large bowl, combine the macapuno, cubes green gulaman, nata de coco, and the cooled cream mixture.
Blend well.
5. Chill before serving or preferably overnight. Make this dessert a day ahead to let the cream mixture absorbed
the pandan flavor. Yummy! Enjoy!

Maruya (Banana
Fritters)
Ingredients :
6 ripe saba (banana plantain)
1 egg
1/2 cup evaporated milk
2/3 cup sifted flour
4 tbsp. sugar
oil, enough for frying

Cooking Procedures :

1. Make a stiff dough by blending egg, milk, flour and sugar.

2. Make a well in the center of flour in a deep bowl. Break the egg into it, add milk and
sugar. Beat vigorously to even up dough texture.
3. Cut the saba (banana plantains) into two lengthwise. Coat each piece with the stiff
dough.
4. Fry in deep medium-high oil until golden brown. Place in a plate lined with paper towel.
 5. Transfer to serving platter. Serve hot with syrup or coat with sugar or powdered sugar.
Enjoy!

Guinataang Halo-Halo (Coconut Milk

Medley)
Ingredients:
5 cups fresh coconut milk
1 pandan leaf
1/2 cup sugar
2 gabi (taro root or yam), cut into cubes
2 ripe saba (plantain bananas), cut into cubes
1 medium sweet potato, cut into cubes
1/2 cup preserved langka, drained and cut into strips
2 tbsp. quick-cooking tapioca

Cooking Procedures :

1. Simmer coconut milk and pandan leaf over moderate heat. Stir in sugar until dissolved.
2. Add sweet potato, gabi and saba(plantain bananas) into simmering coconut milk and cook for 20 minutes or
until soft.
3. Add langka and tapioca. (If using regular tapioca, add it with the sweet potatoes because it takes longer to
cook.)
4. Tapioca is cooked when it turns clear. If a white spot is still visible in the center, cook until it disappears for
about 5 minutes more. Taste and add more sugar if necessary.
5. Serves 6 to 8.

VARIATION:

1. Add bilo-bilo after tapioca is fully cooked. Guinataang Bilo-bilo (Glutinous Rice Flour Balls in Coconut Syrup)
2. To make bilo-bilo, combine 1 cup glutinous rice flour with 1/2 cup water, mix until
well blended, knead a few times until smooth. (Follow Bilo-bilo procedure, see
recipe.) Add sticky rice balls to simmering coconut
milk. Remove from heat when all balls float to the top.
Ube Halaya
Ingredients:
3/4 cup purple yam powder
1-1/2 cups milk
1/2 cup sugar
1 egg, beaten
1 tsp. unsalted butter
Cooking Procedures :

1. Place yam powder and milk in a saucepan; mix thoroughly. Add sugar, egg and butter;
simmer over low heat for about 1 hour. Stir constantly using a wooden spoon until the
mixture thickens and becomes elastic.
2. Transfer the mixture into lightly greased containers with lid; let cool to room
temperature. Do not cover while still hot.
3. When cooled, cover and chill in the refrigerator for about 3 hours; serve chilled in
individual bowls.
4. Serves 4 to 6.

Polvoron
Ingredients :
1-1/2 cups all-purpose flour
1/2 cup sugar
1 cup powdered milk
1 cup unsalted butter, melted
polvoron molds, to form
cellophane, for wrapping
(Conversion Chart For Cooking)

Cooking Procedures :
 1. In a heavy skillet over medium-low heat, toast the flour; stirring constantly in a circular
motion with a wooden spoon for about 5 minutes or until the flour turns slightly brown.
Do not burn the flour.
2. Combine toasted flour, sugar, powdered milk and melted butter in a bowl; mix well. If
the mixture is too dry (or loose), add more butter.
3. Transfer the mixture into a plate; press the mold onto the mixture. If not using a mold,
scoop 2 tsp. of the mixture; press together into a compact form.
4. Wrap each cookie in cellophane (use variety of colors); twist the ends as you would in a
candy.
5. Makes 20 cookies

Fruit Salad
Ingredients:

Fruit Mixture
1 can fruit cocktail, drained
2 cups shredded young coconut, drained
(optional)
1 cup apple, diced (optional)
1 cup red sweet kaong, drained
1 cup sweet nata de coco, drained
1 can pineapple tidbits, drained
1 cup grated cheese
Dressing
1 can condensed milk
1 can Nestle thick cream
3 egg yolks, at room temperature
2 tbsp. unsalted butter

Cooking Procedures :

1. Prepare fruit mixture. Be sure all are well drained to avoid watery salad.
2. Place in a large bowl. Set aside.
3. In a saucepan, put condensed milk, thick cream and egg yolks. Stir until mixture is smooth.
4. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow
slow, even cooking of food in the upper pan by the action of water boiling in the lower pan).
Add the butter about halfway of cooking.
5. Stir occasionally until thickened. Remove from heat and let it cool completely.
6. Transfer the dressing to the bowl of fruit mixture and mix. Do not over mix.
7. Chill before serving.