...  Needed: 1 bundle pandan leaves tied into knot 5 tbsp white sugar 1 glass water 1 cup of cooked tapioca pearl 2 cups shredded young coconut 2 cups green gulaman or jelly sliced in small cubes 1 medium can condensed milk Directions: Boil water and sugar with the pandan leaves for 5 to 8 minutes over a low heat to make arnival. Let it cool and take out the pandan leaves. In a container, combine all the ingredients. Add cool arnival. Mix all the ingredients to blend the taste, chill for 5 hours or more. Share and enjoy your ...

...  Needed: 1 pack 200g graham cracker 1 pack graham crushed 1 small can all purpose cream refrigerated 1 small can condensed milk 1 small can fruit cocktail drained Directions: In a flat container, arrange two layers of graham to cover the bottom. Mix all purpose cream and milk. Pour the mix cream and milk on top of bottom layer, spread. Add some of fruit cocktail. Put in the crushed graham and add the fruit cocktail on top. Pour mix cream and milk. Place the last layer of graham crackers on top. Add the cream and milk. Put in the fruit cocktail on top for toppings. Cover and chill for overnight. Serve in ...

...  Needed: 2 kilos ube or purple yam (cooked in boiling water) ½ cup margarine/butter (if you want your jam to be creamy, use butter instead) 1 can evaporated milk (big) 1 can condensed milk (big) 3 cups white sugar Desiccated coconut Directions: In a pot, boil the ube or purple yam until tender. Remove from heat and let it cool. Peel it. In a big bowl, mash the ube using a fork or for a smoother texture you can use a blender or a food processor. Set aside. In a separate bowl, mix butter /margarine and sugar. Add the mashed ube, condensed milk and evaporated milk together. Heat the pan, put in all the mixed ingredients. Cook over a low fire. Stir constantly until the texture becomes thick. Remove from heat. Let it cool. Shape the ube jam into balls. Roll the ube balls in a plate with desiccated coconut. And it’s ready. Share them and ...

...  Needed: 1 ½ cups of sticky rice or glutinous rice ½ cup of regular rice 5 cups of water ½ kilo of brown sugar ¾ cup of cocoa powder dissolved in 1 cup of warm water Evaporated milk or condensed milk Direction: Mix the glutinous rice and regular rice in a casserole bowl. Wash the rice until the water is nearly clear. Drain. Pour in 5 cups of water. Boil the rice for 10 to 15 minutes until the rice is tender. Add the dissolved cocoa powder and sugar, stir continuously for 5 to 10 in low heat until the texture becomes thick. Remove from heat. Serve in a serving bowl with evaporated or condensed milk on top. This dish is perfectly matched with tuyo or dried fish. Enjoy your ...

...  Needed: 1 can condensed milk (142 g) 5 tbsp ground peanut ½ kilo white sugar 8 pcs egg yolks 2 tsp vanilla essence Colored cellophane for wrapping Directions: In a large pot, put the condensed milk, egg yolks, vanilla essence, sugar, ground peanut and mix until it until it is well blended. Cook over low heat and stir for about 15 to 30 minutes constantly until the texture looks thickened. Remove from the heat and let cool for 10 to 15 minutes. Scoop the yema using the tablespoon. Form into any shaped you want. Wrap with colored cellophane. Serve and enjoy your yema ...