Pine Almond Cooler

Ingredients:
1/8 cup dry red monggo beans*
1 bar white gulaman, shredded
1 1/2 cups water
1/4 cup evaporated milk
1/2 cup sugar1 can (234 g) crushed pineapple
1 tsp almond extract

Syrup:
1/2 cup white sugar
1/4 cup water
1/4 tsp almond extract


Directions:
1. Soak monggo beans in 1 cup water for 1-2 hours. Boil until tender.
2. Add 1/4 cup sugar. Cook for 5-10 minutes. Drain and spread monggobeans evenly in a square pan. Set aside.
3. Boil gulaman in water with sugar until dissolved. Strain. Add remainingingredients (including syrup of crushed pineapple). Stir. Pour onto pan withmonggo and allow to set. Cut into diamond shape. Serve with syrup and crushed ice.
4. Syrup: Combine all ingredients. Heat until sugar dissolves. Cool.

*Can be bought cooked in the market. If using cooked monggo, just boil in 1/4cup sugar and 1/4 cup water.
Makes 10 servings.


Source: Del Monte Kitchenomics