Halo - Halo

INGREDIENTS:

2 tablespoons kaong

2 tablespoons coconut meat

2 tablespoons sweetened kidney beans

2 tablespoons sweetened garbanzos

2 tablespoons sweetened ripe plantains

2 tablespoons ube or yam

2 tablespoons custard or crème caramel

2/3 cans of evaporated milk

crushed ice  to fill the glass

a scoop of  ice cream

DIRECTIONS:

1. Put all the ingredients in the glass.
2. Make your own creativity of combining the ingredients.
3. To make it looks good put a scope of ice cream above all the ingredients.
4. Ready to Serve.

Buko Pie

INGREDIENTS:

Dough:

2 cups all-purpose flour

1 tsp. salt

2/3 cups shortening

1 pc. Egg yolk

1 tsp. of vinegar

1/4 cups ice water

Filling:

4 cups strips of coconut meat

1 cup of coconut water

2/3 cups of cornstarch

1 can of Sweetened Condensed Milk

DIRECTIONS:

Dough:

1. Mix well the flour and salt in a bowl. Cut in shortening using two knives or with a pastry cutter.
2. Mix well yolk, vinegar and water. Slowly add the liquid to the flour until dough is mixed well and can be handled.
3. Divide the dough into two parts with the other part is slightly bigger than the other one. Roll the bigger dough to about 2 inches larger than a 16-inch pie plate.
4. Fit the dough into a pie plate letting the sides hang.
5. Roll out the remaining dough for the crust.
6. Set aside.

Filling:

1. Combine filling ingredients in a thick saucepan.
2. Cook while stirring constantly until thickened. Cool then pour into prepared crust.
3. Cover with top crust; flute or crimp edges together to seal.
4. Bake for an hour at 425 degrees F.
5. Ready to Serve.

Munchkins

INGREDIENTS:

10 pack of individually wrapped Graham cookies

1 can of condensed milk

1 pack of Marshmallows

1 cup of desiccated coconut

DIRECTIONS:

1. Crush the Graham crackers until it became like a powder.
2. Mix it well with the condensed milk.
3. Get a little portion of the mixture and mold it in your hands to make a round shape.
4. Flatten it out and put 1 pc of marshmallow inside, then mold it again to a round shape.
5. Roll it in the desiccated coconut; be sure to coat it very well.
6. Put it inside the fridge.
7. Ready to Serve.

Buko Pandan

INGREDIENTS:

8 leaves of Pandan
5 Buko (Coconut) not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 cans of Nestle Cream
2 cans of Condensed Milk
2 bars of Green Gulaman
1 Cup Sugar

DIRECTIONS: 

1. Boil buko (coconut) water from the 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko (coconut) with the 3 cans of cream and 2 cans of condensed milk.
5. Get gulaman from ref and cut into 1 cm cubes. Mix with buko (coconut) mixture.

6. Ready to Serve.

Mango Float

INGREDIENTS:

10 pcs. small ripe Mangoes
1 box Graham Crackers
2 can Nestle Cream
2 can Condensed Milk

DIRECTIONS: 

1. Slice mangoes thin.
2.  Combine condensed milk, nestle cream and slice mangoes.
3.  Layer the graham crackers in a square glass pan.
4.  Put layers of graham crackers followed by the mangoes, cream and milk mixture.
5.  Repeat the layers of graham crackers and filling until you’ve used it all.
6.  Top the final layer with graham crackers.
7.  Chill overnight.
8.  Ready to Serve.