Dessert Recipes

Buko Pandan

 CourseDessert
 CuisineFilipino
 Prep Time10 minutes
 Cook Time10 minutes
 Total Time20 minutes
 Servings4 people
 Calories613kcal
 AuthorVanjo Merano

Ingredients

 1 1/2 cup young coconut cut into strips

 5 ounces condensed milk
 8 ounces Table cream or all-purpose cream
 3 ounces powdered gelatin
 1 1/4 cups water
 6 drops Buko Pandan flavoring
 2 scoops vanilla ice cream optional
 1/2 cup sago pearls cooked (optional)

Instructions

1. Combine water and powdered gelatin then stir using a spoon.

2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the
mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow
the temperature to go down before putting-in the refrigerator).
5. Combine condensed milk, table cream, sago pearls, and young coconut then mix well. Allow the texture to
thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-sago
mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
8. Serve for dessert. Share and enjoy!
Macaroni Fruit Salad

Sweet Macaroni Salad with Fruit Cocktail and Cheese.

 CourseDessert
 CuisineFiipino
 Prep Time5 minutes
 Cook Time10 minutes
 Servings4 people
 Calories1516kcal
 AuthorVanjo Merano

Ingredients

 2 cups elbow macaroni
 15 ounces fruit cocktail
 1/2 cup red kaong
 1/2 cup green kaong
 6 ounces cheese cubed

Dressing ingredients:

 1 1/4 cups Lady’s Choice Mayonnaise

 10 ounces condensed milk
 7 ounces table cream
 a pich of salt

Instructions

1. Cook macaroni according to package instructions. Discard water and arranged cooked macaroni in a mixing
bowl. Set aside.
2. Prepare the salad dressing by combining all the dressing ingredients in a bowl, including Lady’s Choice
Mayonnaise. Mix until the texture smoothens. Set aside.
3. Combine macaroni, fruit cocktail, kaong, and cheese. Gently toss.
4. Pour the dressing mixture into the bowl. Toss until all ingredients are well bleneded.
5. Cover the bowl. Refrigerate for at least 1 hour.
6. Transfer to a serving plate. Serve for dessert. Share and enjoy!
Filipino Sweet Macaroni Salad

This is a recipe for Sweet Macaroni Salad. It is a This version is quite similar to fruit salad. It is popular in the
Philippines, mostly in provinces.
 CourseDessert
 CuisineFiipino
 Prep Time10 minutes
 Cook Time10 minutes
 Total Time20 minutes
 Servings6 people
 Calories738kcal
 AuthorVanjo Merano

Ingredients

 3/4 lb. elbow macaroni
 1 pack Lady's Choice Mayonnaise 220 ml
 1 can fruit cocktail 15 oz.
 12 oz. pineapple chunks
 1 can condensed milk 14 oz.
 3/4 cup raisins
 3/4 cup kaong
 3/4 cup nata de coco
 6 oz. cheddar cheese cubed
 2 quarts water

Instructions

1. Cook the macaroni by boiling water in a pot. Add the macaroni. Stir and cook for 7 minutes. Drain the water
and arrange macaroni in a large bowl.
2. Add fruit cocktail, pineapple, kaong, nata de coco, cheese, and raisins. Gently mix all the ingredients.
3. Pour condensed milk and then add Lady's Choice Mayonnaisse. Fold until all ingredients are well
blended.Cover the bowl and refrigerate for at least 2 hours.
4. Remove from the fridge and serve. Share and enjoy!
Leche Flan ( Egg yolks only)

This is a simple and easy version of a famous Filipino dessert known as Leche Flan.
 CourseDessert
 CuisineFilipino
 Prep Time10 minutes
 Cook Time45 minutes
 Total Time55 minutes
 Servings6 people
 Calories369kcal
 AuthorVanjo Merano

Ingredients

 10 pieces eggs
 1 can condensed milk (14 oz)
 1 cup fresh milk or evaporated milk
 1 cup granulated sugar
 1 teaspoon vanilla extract

Instructions

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and Vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel)
having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on
your location. I find it more convenient to use individual Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!
Whole Egg Leche Flan Recipe

INGREDIENTS:

1 ½ cups sugar
1/3 cup water
6 large eggs
1 can big condensed milk (300ml)
1 can large evaporated milk (370ml)
¼ cup sugar
½ teaspoon lime rind, (or ½ teaspoon grated lemon rind, or 1 tsp vanilla extract)

INSTRUCTIONS:

Prepare steamer if using a steamer or, preheat oven to 300°F, if using an oven.

Boil sugar and water in a small pot to caramelized sugar or just until it turns amber in color. Pour the caramelized sugar into
prepared molds (llanera). Set aside.

In blender pitcher, pour sweetened condensed milk, evaporated milk, eggs, sugar and rind into the blender. Place cover and
“blend” for 10 seconds until a uniform mixture is achieved. Or if you have an electric hand mixer that’s also good to use.

Strain the mixture at least 3 times until you got rid of some impurities from the eggs and the bubbles have diminished (If
you want a flawless flan).

Pour the flan mixture into individual llanera. Use a spoon to gently pop up any stray bubbles on the surface or just scoop it
away. Cover each llanera with aluminum foil and arrange in the steamer.

Prepare steamer with water and bring it to a boil. Steam it on low heat. Cover steamer and steam for 30-45 minutes for
large size llanera, and 1 hour for XL. Steaming time may vary, so you may check with toothpick test 10 minutes before it
reach 30minutes. Over cooking your flan (prolonged steaming time) may turn it into scrambled egg texture. So make sure to
use low heat and do a toothpick test.

If you prefer to use an oven, you need to cook it in “bain marie” by placing the molds in a deep baking pan and pour hot
water until halfway through the mold. Bake it in the oven for about 35 minutes.

Once the flan is cooked remove from heat. Let it cool at normal temperature and chill the flan in the fridge first for at least 2
hours or overnight before unmolding. The flan will break apart if you don’t let it set in the fridge first.

Once chilled, run a knife along the side of the molds and gently invert the flan into a plate. Serve and enjoy!
How to Make Yema

This is a recipe for Yema.

 CourseDessert
 CuisineFilipino
 Prep Time10 minutes
 Cook Time15 minutes
 Servings6 people
 Calories320kcal
 AuthorVanjo Merano

Ingredients

 7 pieces egg yolks
 1 can condensed milk (14 oz.)
 3 tablespoons butter
 5 tablespoons chopped walnuts or peanuts

Instructions

1. Combine egg yolks and condensed milk. Mix well.

2. Add chopped walnuts. Whisk until well blended.
3. Melt butter in a cooking pot or pan. Pour the egg yolk mistuxe into the pan.
4. Continue to cook until the consistency becomes very thick to the point that it can easily form a shape when
molded.
5. Transfer the mixture to a bowl. Let it cool down.
6. Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the
cellophane. Wrap the yema while molding to form a pyramid shape piece (note: watch the video for details).
Continue to wrap the yema until all the mixture are consumed.
7. Serve . Share and enjoy.
Cathedral Window Gelatin Recipe

This is a recipe for Cathedral Window Gelatin

 CourseDesssert
 CuisineFiipino
 Prep Time4 hours
 Cook Time3 minutes
 Total Time4 hours 3 minutes
 Servings5
 Calories527kcal
 AuthorVanjo Merano

Ingredients

 1 1/2 cup gelatin red, yellow, and green jelly cooked according to package instructions and cubed
 1 1/4 cups whipping cream
 1 1/2 cups pineapple juice
 1 can condensed milk 14 oz.
 4 packets unflavored gelatin colorless

Instructions

1. Het the pineapple juice in the microwave oven for 35 seconds.

2. Pour in a mixing bowl. Add the colorless unflavored gelatin. Stir until the gelatin completely dilutes in the
juice.
3. Pour the whipping cream in the bowl and then add the condensed milk. Stir until well blended.
4. Add the colored jelly cubes. Stir.
5. Pour the mixture in a Jelly mold large enough to hold everything.
6. Refrigerate for 4 hours.
7. Transfer to a plate. Slice and serve.
8. Share and enjoy!
Pinoy Fruit Salad Recipe

 Prep Time30 minutes
 Cook Time10 minutes
 Total Time40 minutes
 Servings10
 AuthorVanjo Merano

Ingredients

 2 cans 30 oz. fruit cocktail

 1 can 7.6 oz. table cream
 7 oz. 1/2 can condensed milk
 12 pieces maraschino cherries
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Instructions

1. Open the fruit cocktail and drain the syrup by pouring it on a colander. Let the liquid drain totally (around 30
minutes).
2. Arrange the drained fruit cocktail in a mixing bowl. Add the table cream, condensed milk, and maraschino
cherries.
3. Gently fold the mixture until all the ingredients are well distributed. Cover the mixing bowl with sling wrap
then refrigerate overnight.
4. Remove from the fridge and transfer to a serving bowl.
5. Serve. Share and enjoy!
Simple Ube Halaya Recipe

 Prep Time12 minutes
 Cook Time30 minutes
 Total Time42 minutes
 Servings4
 AuthorVanjo Merano

Ingredients

 1 lb. grated purple yam

 2 cups coconut milk
 3/4 cup granulated white sugar
 1 teaspoon cooking oil
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Instructions

1. Pour the coconut milk in a cooking pot. Bring to a boil.

2. Once the coconut milk start to boil, add the sugar. Stir until the sugar dilutes completely.
3. Put-in the grated purple yam. Continue to cook while stirring (using low to medium heat) until the texture
gets thick. Note: It will take around 20 to 30 minutes. Please be patient.
4. Grease the llanera with cooking oil. Transfer the ube halaya to the greased llanera to mold it into shape.
5. Let it cool down to room temperature. You can serve it immediately of place it in the refrigerator (covered
with cling sap).
6. Share and enjoy!
Ingredients:
o 1 box of Graham crackers
o 1 box of Graham crumbs (optional)
o 2 small cans Nestle cream
o 1 can of Condensed milk
o 1 can of Evaporated milk
o 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 pour 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!