Archive for category Desserts

JELL-O Egg Jigglers

Here’s What You Need: 

Jell-O Egg Jigglers Egg Mold  OR  Jell-O Beans Mold
1-1/2 cups  boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

Here’s How: 

SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)

REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Recipe adapted from Kraft Foods

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Chocolate Hazelnut – Banana Crepes

Here’s What You Need: 

Crepe Batter: 

1 cup all-purpose flour
1/4 teaspoon salt
1 egg
1 egg yolk
2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla

Fillings: 

1 jar chocolate hazelnut spread
bananas, sliced
whipped cream
maraschino cherries for garnishing

Here’s How: 

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.

Heat a well greased skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Top with whipped cream and maraschino cherries.

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Maja Blanca (Coconut-Corn Pudding)

Here’s What You Need: 

1 can (14 oz.) coconut milk
3/4 cup water
3/4 cup cornstarch
3/4 cup sugar
1 can (14-3/4 oz) cream style corn
1 tablespoon butter
1 cup grated coconut  OR desiccated coconut

Here’s How: 

Boil coconut milk in a saucepan. In a bowl combine water, sugar, and cornstarch and stir. When the coconut milk start to simmer, using a wire whisk slowly stir in cornstarch mixture followed by the corn, stirring constantly to prevent lumps. Cook until mixture starts to boil again. Continue stirring for 3-5 minutes or until it becomes thick. Turn off the heat and add the butter, continue stirring until butter is completely melted.

Pour mixture into greased casserole. Let it cool and allow to set . Slice into square or diamond shapes.

Toast grated coconut or desiccated coconut in a skillet  until golden brown. Sprinkle coconut on top of the pudding and serve. Set extra toasted coconut on the side.

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Ginataang Munggo (Mung Beans in Coconut Milk)

Here’s What You Need: 

1/3 cup mung beans (munggo)
2 cups sweet glutinous rice, (malagkit)
1-3/4 cups sugar
1 can (14 oz.) coconut milk
8 cups water
pinch of salt
1/2 cup preserved jackfruit (langka) cut into strips (optional)

Here’s How: 

In a dry skillet  over high heat toast mung beans (munggo). Stirring continuously  to evenly brown the mung beans. Let it cool completely.  Place them in a resealable plastic bag and pass a rolling pin over them a few times to remove skins from the beans. Set aside.

In a large heavy pot combine rice, coconut milk, water, salt and toasted mung beans. Bring to a boil. Lower the heat and stirring every 5 minutes to avoid rice and mung beans from sticking at the bottom of the pan. Simmer until rice and mung beans becomes very soft for about 40-50 minutes.  Add more water if it becomes too sticky. Add the sugar and jackfruit (langka) and simmer for another 5 minutes. Stirring occasionally.  Cover, remove from heat and let it rest for 5 minutes before serving.

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Banana Crumble

Here’s What You Need: 

8 pieces ripe plantain (Saba)
1 cup light brown sugar
1 cup water
1/2 teaspoon cinnamon
1/2 cup butter, very cold
1/2 cup all-purpose flour
1/2 cup sugar
Banana slices  for garnishing
Vanilla ice cream to serve

Here’s How: 

Cook the bananas in simple syrup: In a large pot, combine bananas, sugar, and water. Bring to a boil then lower heat to simmer. Let simmer until liquid is thick and syrupy and bananas are tender, about 20 to 25 minutes. Set aside.

In a bowl, combine cinnamon, sugar, and flour. Cut in the butter and mix with your hands or by using 2 knives scissors-style until mixture is mealy. The consistency should be like wet sand; if it’s too wet, add flour a tablespoon at a time.

Divide the cooked bananas and the syrup into 6 small ramekins. Top each ramekin with the prepared crumbs. Bake in preheated oven for about 20 minutes or until tops are golden brown. If desired, set aside a few banana pieces for garnish. Lay banana slices on top and brulée. Serve with vanilla ice cream, if desired.

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Isang Dosenang Halo (Halo Halo)

Here’s What You Need: 

1 bottle (12 0z.)  sugar palm (kaong)
1 bottle (12 0z.) coconut gel (nata de coco)
1 bottle (12 0z.) red tapioca (Sago)
2 cups green gulaman, cut into small cubes
1 bottle (12 0z.) sweetened mung beans
1 bottle (12 0z.) sweetened white kidney beans
1 bottle (12 0z.) sweetened banana
1 bottle (12 0z.) sweetened jackfruit (langka)
1 bottle (12 0z.) purple jam (halayang ube)
Leche flan
Toasted pinipig
Ube ice cream
1 can evaporated milk
White sugar to taste
Shaved ice

Here’s How: 

Place shaved ice in a bowl or tall glass. Arrange the first 9 ingredients or  your favorite halo over the shaved ice. Then topped with ube ice cream, leche flan and toasted pinipig.

Serve with evaporated milk and sugar on the side.

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Leche Flan

Here’s What You Need: 

Flan
12 egg yolks
1 can condensed milk
1 can evaporated milk
1/2 teaspoon grated lime zest or pure vanilla extract

Caramel Syrup
1 cup white sugar
1/2 cup water

Here’s How: 

Caramel: 

In a small sauce pan combine water and sugar. Let it boil over medium high heat. Do not stir. When sugar starts to brown, about 5 minutes transfer the syrup into two 8″ baking pan, with tongs, tip pan back and forth to distribute caramelized sugar evenly in the pan. Set aside. Do the same to another 8″ baking pan. Set pans aside.

Flan: 

In a medium size mixing bowl, mix egg yolks, condensed milk, evaporated milk and grated lime zest. Mix well. Strain mixture equally into two caramel-lined pans.

Methods of cooking Leche Flan 

Steamer:  Cover the flan with aluminum foil and  steam for 40 – 50 minutes on medium heat.

Oven:  Preheat oven to 350F. Place pan in a larger, shallow baking pan and set it in the middle shelf of the oven. Cover the flan with aluminum foil.  Pour enough hot water in the bigger pan to come halfway up the sides of the custard pans. Bake for 1 hour or until toothpick inserted in the middle comes out clean. Let cool then chill before serving.

To unmold, run a knife around the sides, place serving plate on top of the flan and quickly turn the pan over onto the plate.Pour the caramel sauce over the flan.

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