Name: Cheryl Ann H.

Tiso Course Code: 1604 Course Title: FSM 7

PHILIPPINE BUTTERY COCONUT BARS (HOT DESSERT)

INGREDIENTS PROCEDURE
Crust STEP 1: Preheat oven to 350°. Line a 13x9-in. baking pan
 1 cup all-purpose flour with parchment, letting ends extend up sides.
 ½ cup packed brown
sugar STEP 2: In a large bowl, mix flour, brown sugar and salt;
 ¼ teaspoon salt stir in 1 cup melted butter. Press onto bottom of prepared
 ½ cup butter, melted pan. Bake until light brown, 12-15 minutes. Cool 10 minutes
on a wire rack. Reduce oven setting to 325°.
Filling
 2 medium eggs STEP 3: In a large bowl, whisk the first 7 filling ingredients
 ½ can (7 ounces) until blended; stir in 3 cups coconut. Pour over crust;
condensed milk sprinkle with remaining coconut. Bake until light golden
 ¼ cup all-purpose flour brown, 25-30 minutes. Cool in pan on a wire rack. Lifting
 1/8 cup butter, melted with parchment, remove from pan. Cut into bars.
 1 ½ tsp. vanilla extract
 ¼ tsp. salt
 2 cups sweetened
shredded coconut
(divided)
 Name: Cheryl Ann H. Tiso Course Code: 1604 Course Title: FSM 7

CHE BA MAU – VIETNAMESE THREE COLOR DESSERT (COLD DESSERT)

INGREDIENTS PROCEDURE
Red Beans Pandan Jelly
 ⅓ cup red beans 1. Bring water to a boil. Once boiling, pour water into a
 3 cups water bowl with agar agar powder.
 3 tbsp sugar 2. Add pandan flavor and sugar. Stir until mixed well.
3. Pour into a container and let it cool to room
Pandan Jelly temperature.
 1 tbsp agar agar powder 4. Cover and put in the fridge. Let it set overnight.
 2 cups water 5. Slice into thin strips and store in the fridge until
 ¼ tsp pandan flavor ready to use.
 3 tbsp sugar Red Beans
1. Soak the adzuki beans in water overnight.
Mung Bean Paste 2. Drain the beans. Combine the beans and water in a
 ⅓ cup mung beans small sauce pan. Bring the water to a boil. Cover and
 3 tbsp sugar let it simmer for 45 minutes – 1 hour until the beans
 1 cup water are soft.
3. Add the sugar. Remove from heat and pour into a
Coconut Sauce storage container. Let it cool to room temperature
 1 can coconut milk 13.5 and put in the fridge until ready to use.
oz Mung Beans
 3 tbsp sugar 1. Combine mung beans and water in a small sauce pan.
 2 tsp tapioca starch Bring to a boil and simmer for 10 minutes until mung
beans are soft.
2. Add sugar and use a blender to puree mung beans
until a thick paste forms.
Coconut Sauce
1. Heat coconut milk until it starts to boil.
2. Add sugar and tapioca starch. Simmer for 2-3
minutes.
3. Remove from heat. Let it cool to room temperature
and put in the fridge until ready to use.
Making your Che Ba Mau
1. Now you can finally make your Che Ba Mau. Add a
layer each of mung beans, red beans, and pandan
jelly to a cup. Top with crushed ice.
2. Drizzle coconut sauce over the top and serve!