Basic Cucumber Salad Recipe Leche Flan

Ingredients: Ingredients

1 cucumber, peeled and cut into thin round slices 12 pcs. Eggyolks
For dressing: 1 ½ cans condensed milk
1 ½ cans evaporated milk
1 clove garlic, finely chopped 1 ½ cups sugar
½ tbsp. fine black pepper 2 tsps. Dayap rind
½ cup white vinegar ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup water )
garlic
Instructions
Cooking Instructions:
1. Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.
1. Mix garlic, black pepper, and vinegar in a bowl. 2. Strain the resulting mixture to make it fine; set aside.
2. Put cucumber slices in mixture. Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
3. Chili for several hours. 3. Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.

Cheese Sticks Recipe

Easy Cucumber Lemonade Recipe
Ingredients:
Ingredients:
10-15 lumpia wrappers
100 grams (3.5 oz.) cheddar cheese 1 Cucumber (6-8in), sliced
oil for deep frying 6 Lemons, juiced
water for sealing lumpia wrappers 1 cup Water
1/2 cup White Sugar
Cooking Instructions:
Preparation Instruction:
1. Seal the lumpia wrappers for about 2 minutes. Set aside.
2. Slice the cheese into 10-15 sticks, each about 3 inches long and 1/2 inch wide. Put each stick in a 1. Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat.
lumpia wrapper. Seal each. Heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until
3. Deep fry each cheese stick until golden brown and crisp.  cool.
4. Remove from pan and drain on paper towels. 2. Place the cucumber slices in a blender or food processor; blend until mashed into a pulp.
5. Serve hot with your sauce. 3. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to
sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
4. In a pitcher, stir the simple syrup, cucumber liquid, and lemon juice together. Add more water
depending on your taste preference. You may also add the cucumber pulps.
5. Serve cold.
 Puto Cheese Graham Balls Recipe

Ingredients (serves 10 people) Ingredients:

1-1/2 cups flour 3 cups crushed graham (+ 2 tbsp for dusting)

1 cup sugar 1 cup condensed milk (+ a little bit more if needed)
1 tablespoon baking powder chocolate candies or marshmallows for filling
3 eggs mini-marshmallows, sprinkles, or colored sugar for garnish
6 ounces evaporated milk
½ cup water Cooking Instructions:
2 tablespoons butter melted 1. Combine crushed grahams and condensed milk. Blend well. Make sure it’s not too wet nor too
1 teaspoon vanilla extract dry.
1 cup cheddar cheese, shredded 2. Add a bit more crushed grahams if it’s wet and a bit more condensed milk if its too dry.
3. Shape mixture into one inch balls and put a piece of chocolate candy or marshmallow inside.
Equipment: mini puto molds 4. Roll the balls in crushed grahams, sprinkles, mini- marshmallows or colored sugar to finish.
Chill before serving.
Directions
1. Prepare lower part of steamer with water and bring to a boil. Grahams Cake
2. In a large bowl, combine flour, sugar and baking powder. Mix well.
3. Add eggs on at a time and using an electric mixer, beat after each addition. Add milk and beat Ingredients
until smooth.  2 packs Graham crackers
4. Add water and continue to beat until batter is thin and smooth. Add butter and vanilla extract. 5 pieces Ripened Mangoes (sliced)
Stir until well blended.  2 250 ml All-purpose cream
5. Add ¾ of the cheese and stir until combined. 1 can Condensed milk
6. Fill molds with batter up to ¾ full. Arrange molds in a single layer on steamer rack and place 2 teaspoon crushed Graham crackers (for toppings)
over steamer. 
7. Lower heat to medium and steam puto for about 8 to 10 minutes or until toothpick inserted
Instructions
comes out clean. 
8. Turn off heat and top each puto with the remaining ¼ cup of cheese. Cover for about 1 minute
1. In a bowl, whip together the all-purpose cream and condensed milk. To increase the volume of
to allow residual heat to melt cheese. 
the mixture, use an electric mixer. Set aside.
9. Allow puto to slightly cool before removing from molds.
2. Peel the mangoes and slice the flesh into thin wide strips, then set aside.
3. Put a layer of graham crackers at the bottom of a rectangular container or tray, fill the spaces or
gaps with cracked graham.
4. Pour in whipped cream/milk mixture on top of the graham crackers (about ¼ inch thick),
making sure to cover all the surface.
5. Top the layer with slices of mango.
6. Repeat the procedure until you get the desired number of layers.
7. Pour in the remaining cream mixture on top of the final layer.
8. Decorate it with slices of mango and sprinkle with crushed grahams. 7. Before you mix the Macapuno, make sure that you drained the juice. We don’t want our Buko
9. Refrigerate to chill overnight before serving. Pandan look like a soup.
Avocado Graham Float Recipe
Rice Cooker Japanese Cheesecake
Ingredients
3-4 large ripe avocado, puree in blender INGREDIENTS
200g crushed graham crackers (or any biscuit)
1 pack all purpose cream 200 grams of softened cream cheese
1 big can condensed milk 2 eggs
1 cup crushed grahams (or any biscuit) 80 grams of sugar
2 tbsp of lemon juice
Instructions 200 ml of whole milk or heavy cream
1. In a bowl, combine cream, condensed milk, avocado puree and mix well. 40 grams of cake flour
2. Prepare rectangular tubs or any container.
3. Line the bottom of each tubs with crushed graham about 1½ inch thick. STEPS:
4. Pour in about an inch thick avocado mixture. Sprinkle it with crushed graham on top for the
final layer. 1. In a large mixing bowl, combine cream cheese, eggs, sugar and lemon juice until everything is
5. Refrigerate for 3-4 hours or overnight. Serve cold. Enjoy! well incorporated.
2. Add the milk and flour a little bit at a time. Mix well and try to break apart the larger lumps.
Buko Pandan 3. For a smooth texture, sieve the cheesecake batter. Scrape the bottom of the sieve to push any
lumps through.
Ingredients: 4. Pour the batter into the rice cooker bowl. Cook the cheesecake for one white rice cycle.
5 Young Buko/Coconut 5. Test the cheesecake for doneness by sticking a toothpick through the center. If it comes out
2 packs of Green Gelatin clean, it’s done. If it doesn’t come out clean, keep the rice cooker on warm setting until the
1 can (325gms) of Condensed Milk toothpick test comes out clean.
1 can (325gms) of Nestle Whip Cream 6. Remove the rice cooker bowl and set aside to cool to room temperature.
Pandan Leaves or Pandan flavor Syrup 7. Once the cheesecake has set at room temperature, place a piece of parchment paper on top of
1 bottle (250gms) of Macapuno the cheesecake and chill the refrigerator to firm up.
8. To remove from rice cooker bowl, using a small plate or your hand as a guide and carefully flip
Cooking Instructions: the cheesecake over and out.
1. On a caserole, boil 4 cups of water and add the  9. Slice up and serve with your favorite toppings like chocolate sauce or fresh fruit or both.
2. Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
3. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least
half inch thick and set aside to get cold .
4. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko
juice. (Put in fridge and you can drink it later on 🙂 )
5. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your
desired size.
6. Get a salad bowl and mix all ingredients together. 
 Creamy Maja Blanca con Mais Recipe
Biko Recipes
Ingredients:
Ingredients:
4 cups coconut milk
4 cups of malagkit or sticky rice 3/4 cup cornstarch
3 cups of water 3/4 cup condensed milk (traditional Maja Blanca do not have condensed milk but this makes it so
4 cups of brown sugar much creamier)
8 cups of coconut milk 3/4 cup fresh milk
1 tsp of salt 3/4 cup granulated sugar (you can adjust this one according to your taste)
15 oz whole sweet corn kernels
Procedures: toasted grated coconut for toppings

1. Cook sticky rice in a rice cooker or pot with less water so as not to cook it completely.
2. In another pot, pour in coconut milk along with brown sugar and salt. Set it to low-heat and
continuously stir the mixture until it thickens.
3. As soon as the sticky rice is cooked, carefully add it into the thick coconut milk and brown sugar
mixture.  3. Simmer under low heat for 8-10 minutes.
4. Continuously stir over low to medium heat until the liquid evaporates. Be sure not to overcook
it to retain ideal taste and texture.
5. Cooking is completed once the sticky rice turns brown and dry. Serve on a plate or on top of
banana leaf. Put latik on top or coat it with caramel syrup.
Cooking Instructions:
1. Boil coconut milk in a saucepan.
2. Add the condensed milk, sugar and the sweet corn kernels.
4. In a bowl, mix fresh milk and cornstarch thoroughly making sure there are no lumps left.
5. Pour the milk and cornstarch mixture into the saucepan and mix well.
6. Stir consistently until thick.
7. Transfer to a serving dish or ramekins to serve individually
8. Garnish with toasted grated coconut if you want.
9. Let it cool down then chill in the fridge for at least an hour before serving.
10. Serve cold and with a warm smile.