Biko Pinipig

Ingredients:
250 grams malagkit rice
60 grams fresh pinipig
100 grams sugar
120 grams coconut milk
240 grams evaporated milk


Directions:
1. Mix malagkit with coconut milk and cook for 30 minutes.
2. When rice is done, add the remaining ingredients. Mix thorough until well blended.
3. Pour the mixture into a rectangular pan lined with banana leaves.
4. Spread the mixture evenly with a spatula.


Source: Alaska

Mocha Choco Polvoron

Ingredients:
180 grams powdered milk
100 grams bread flour
1 tbsp butter
1 tbsp instant coffee
150 grams pili nuts

Chocolate Coating:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream


Directions:
1. In a carajay, toast the bread flour, add sugar and the milk powder. Set aside.
2. Melt the butter and add to the bread flour mixture. Mold.
3. Dip into the chocolate coating. Top with pili nuts.


Source: Alaska

Heavenly Chocolate Mousse Pie

Ingredients:
4 squares unsweetened chocolate, melted
1 300 ml condensed milk
1 1/2 tsp vanilla extract
1 cup whipping cream, whipped
1 9-inch chocolate pie crust (ready prepared)


Directions:
1. With electric mixer, beat chocolate, condensed milk and vanilla until well blended. Chill for 15 minutes.
2. Remove from refrigerator, stir and fold in whipped cream.
3. Pour chocolate mixture into the pie crust and refrigerate.
4. Top with tiny marshmallows when ready to serve.


Source: Alaska

Refrigerated Mango Pie

Ingredients:
Pie Crust:
1/2 cup butter, melted
1 1/2 cup graham crackers crumbs

Pie Filling:
1 cup evaporated milk
1 can condensed milk
1/8 tsp salt
1 tbsp unflavored gelatin (yellow)
1 cup cold water
3 egg yolks
3 egg whites
1 tsp vanilla
1 tetra pack all purpose cream
2 cups ripe mango balls- save some for garnish


Directions:
Pie Crust:
1. Mix butter and graham cracker crumbs. Press around sides and bottom of a 9-inch pie plate. Chill.


1. On top of a double boiler, heat the evaporated and condensed milk, add salt and stir in gelatin dissolved in cold water.
2. Beat the egg yolks slightly with 1 tbsp of the milk mixture; stir into the milk mixture until slightly thicken. Chill for a few minutes.
3. Beat the egg whites until light and fluffy. Fold in the vanilla and mangoes.
4. Pour the mixture into the prepared crust. Chill until firm.
5. When serving, top with whipped cream and mango balls for each slice.


Source: Alaska

Graham-Coffee Chiffon Pie

Ingredients:
Pastry
3 cups graham cracker crumbs
1 1/2 cup brown sugar
1 cup melted butter

Filling
2 tsp instant coffee
1/2 cup wter
1 1/2 to 1 3/4 tsp unflavored gelatin
1/4 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 tsp vanilla
1/3 cup evaporated milk
3 egg whites
1/4 tsp salt
2 tsp sugar


Directions:
Pastry:
1. Combine all the ingredients and blend well.
2. Spread and press mixture firmly on a plate.
3. Chill for 20 minutes. Set aside.


1. Dissolve coffee in water.
2. Sprinkle gelatin over the 1/4 cup evaporated milk. Stir to soften.
3. In a double boiler, mix egg yolks, sugar, milk and salt. Cook and stir gently until smooth and thick. Remove from heat.
4. Stir in softened gelatin until thoroughly dissolved. Set aside.
5. Beat egg whites adding sugar gradually until stiff.
6. Fold beaten egg whites into coffee mixture.
7. Pour into prepared shell. Chill until ready for serving. Top with whipped cream.


Source: Alaska

Creamy Strawberry Lemon Harvest

Ingredients:
20 pcs lady fingers
2 cups halved strawberries
2 cups melon balls
1/2 can condensed milk, chilled
1/2 can evaporated milk, chilled
1/2 cup heavy cream, chilled
whipping cream


Directions:
1. First layer (bottom), arrange 10 pcs of lady fingers in a deep pie plate.
2. Second layer (middle), mix the remaining ingredients except whipped cream. Spread on top of the lady fingers.
3. Third layer, arrange the other 10 lady fingers on the fruit mixture. Top with whipped cream. Cover and chill for 4 hours.


Source: Alaska

Fruity Flans

Ingredients:
Flans:
2 whole eggs
4 egg yolks
1 can condensed milk
1 1/2 can water
1 tsp vanilla extract
6 tbsp sugar

Fruit topping:
1 can sliced peaches
1 tsp cornstarch
1/4 cup whipped cream


Directions:
Flan:
1. Beat whole eggs and yolks in a bowl.
2. Mix condensed milk, water and vanilla extract. Set aside.
3. Caramelize the sugar (melt the sugar in a saucepan and pour immediately into the mold).
4. Pour the milk mixture into the mold.
5. Steam for 30 minutes.

Fruit topping:
1. Drain peaches and save syrup.
2. Blend cornstarch and fruit syrup in a low heat until mixture boils and thickens. Set aside to cool.
3. When serving, top with whipped cream and peaches.


Source: Alaska

White Rainbow jewel Fudge

Ingredients:
3 (6 oz) packs premium white chocolate
1 (14 oz) condensed milk
1 1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup green candied fruits, chopped
1/2 cup red candied fruits, chopped


Directions:
1. Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt. Remove from heat; stir in candied fruits; spread into 9 inch square pan.
2. Chill 2 hours or until firm.
3. Cut into squares. Cover and refrigerate.

Varieties:
1. Rum Raisin White Fudge
Follow White Rainbow Jewel Fudge recipe, add 1 1/2 tsp white vinegar, 1 tsp rum flavoring and 3/4 cup raisins. Omit vanilla extract and candied fruits.

2. Toasted Nutty White Fudge
Omit candied fruits, add 1 cup chopped toasted nuts.


Source: Alaska

Chocolate and Sweetened coffee Dessert

Ingredients:
Coffee Mixture:
2 tbsp instant coffee
1 cup hot water
2 tbsp sugar

1 tbsp creme de cacao (optional)
2/3 cups evaporated milk
1 cup heavy cream
1 pack unflavored gelatin
4 egg yolks, slightly beaten
whipped cream
chocolate shavings


Directions:
1. In a bowl, mix coffee mixture, creme de cacao, evaporated milk and heavy cream.
2. Stir in the egg yolks and gelatin until the mixture thickens. Refrigerate until set.
3. Before serving, top with whipped cream and sprinkle with chocolate shavings.


Source: Alaska

Chocolate Snowswirls Fudge

Ingredients:
4 tbsp butter or margarine
3 cups semi-sweet chocolate chips
1 (14 oz) can condensed milk
1 1/2 tbsp vanilla extract
dash of salt
1 cup chopped nuts
2 cups miniature mashmallows


Directions:
1. In a saucepan, melt the chocolate chips.
2. Add condensed milk, 2 tbsp butter, vanilla and salt.
3. Remove from heat; stir int he nuts, spread evenly into 8 or 9 inch square pan.
4. Melt marshmallows with remaining 2 tbsp butter and spread on top of fudge. With table knife or spatula, swirl through top of fudge.
5. Refrigerate for 2 hours until firm. Cut into squares.


Source: Alaska

Gelatin Wonderland

Ingredients:
2 packs orange gelatin
2 packs pineapple gelatin
2 packs lime gelatin
2 packs strawberry gelatin
4 cups hot water
16 tbsp sugar
4 tbsp unflavored gelatin
1 cup hot water
2 cups evaporated milk
1 cup whipped cream
3/4 cup sugar


Directions:
1. In a bowl, dissolve the orange gelatin in 1 cup hot water, add 4 tbsp sugar and allow to set. Repeat the procedure with the other 3 flavors of gelatin.
2. Dissolve the unflavored gelatin in 1 cup water. Set aside.
3. In another bowl, pour evaporated milk.
4. Add the whipped cream and the unflavored gelatin mixture.
5. Beat for 2 minutes at medium speed. Set aside.
6. Cut flavored gelatin into diagonal shape. Spread on a pyrex baking dish by alternating the colors to give a mosaic design.
7. Pour in the unflavored gelatin and refrigerate until ready to serve.


Source: Alaska

Mango Tarts

Ingredients:
Pastry:
2 tbsp sugar
1 1/4 cup all purpose flour, sifted
1/4 tsp salt
1/4 cup margarine
3 tbsp cooking oil
1 egg, beaten
1 1/2 - 2 tbsp iced water

Cream Filling:
1/2 cup sugar
6 tbsp all purpose flour
2 1/2 cup evaporated milk
1/4 cup water
6 egg yolks
1/2 tsp vanilla extract
2 tbsp butter
1 cup heavy cream
3 cups mango, diced


Directions:
1. Sift together sugar, flour and salt in a bowl.
2. Make a well in the center, add margarine, oil and egg, mix until well blended.
3. Add water to moisten mixture.
4. Work mixture with hands until well blended.
5. Divide the pastry dough in six; roll each pastry and fit into tart molds.
6. Prick pastry with fork to prevent bubbles in the crust.
7. Bake the tarts in a pre-heated oven for 12-15 minutes at 400F.
8. Cool and remove the tarts from the mold carefully.

Cream Filling:
1. Combine sugar and flour in a double boiler.
2. Add evaporated milk and water gradually. Cook until thick.
3. Remove from heat. Add egg yolks one at a time while stirring the mixture.
4. Return to heat and continue cooking until desired consistency.
5. Add vanilla and butter. Cover and allow to cool.
6. Beat heavy cream and fold into cooled cream filling.
7. Add diced mango. Pour into baked tart shells. Refrigerate.


Source: Alaska

Pine-Banana Shake

Ingredients:
1 can (35 cl) pineapple juice
1 cup plain yoghurt or evaporated milk, chilled
5 tbsp white sugar
1 tsp vanilla
3 pcs lacatan banana, each cut into 3
12 ice cubes


Directions:
1. Combine all ingredients in a blender and osterize until smooth or crushed.


Source: Del Monte Kitchenomics

Fiesta Gulaman Crunch

Ingredients:
4 bars gulaman (green, red, yellow, orange), separately shredded
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 cup white sugar
1 1/2 cups fresh coconut milk mixed with
3 tbsp sugar
3/4 cup pinipig (crunchy pound rice)


Directions:
1. Stir fry pinipig in 1/4 cup oil until puffed. Set aside. Combine fiesta fruit cocktail syrup with 6 cups water and sugar. Divide into 4.
2. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into 4 individual square pans (7" x 7"). Chill until set. Cut into squares.
3. Heat coconut milk while continuously stirring over low flame for 3 minutes. Cool, then chill.
4. Arrange alternate layers of gulaman, pinipig and fiesta fruit cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Buko-Pina Popsies

Ingredients:
5 pandan leaves
1 pc coconut, water reserved and meat shredded
1/2 cup sugar
1 can (35 cl) pineapple juice


Directions:
1. Boil pandan leaves in coconut water and 3/4 cup water for 5 minutes. Remove leaves and add sugar.
2. Stir until dissolved. Cool. Combine with coconut meat and pineapple juice.
3. Pour in popsicle molds (1/3 cup each). Cover and partially freeze. Insert a popsicle stick in the middle. Freeze.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Fruity Halo-Halo

Ingredients:
1 can (850 g) Fiesta Fruit Cocktail with Lychee syrup
2 pcs ribe saba banana, sliced
1/3 cup cooked red mongo beans
150 g melon (cantalouope), shredded
1/4 to 1/3 cup ube halaya, softened
1/2 cup cooked sago (tapioca or pearls), white or colored
1 pack (125 ml) Fruit Salad Cream
3 tbsp sweetened condensed milk
1/2 cup leche flan cubes (optional)


Directions:
1. Cook saba banana and mongo beans in 1/2 cup water, fruit cocktail syrup and 1/4 cup brown sugar for 7 minutes or until the banana is cooked. Add sago. Allow to simmer. Drain. Combine with Fiesta Fruit Cocktail and melon.
2. Mix well with Fruit Salad Cream, condensed milk and ube. Combine with fruit cocktail mixture. Chill until ready to serve. Top with leche flan.

Makes 12 servings.
Excellent source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Sky-High Samba

Ingredients:
ice cream
whipped cream
wafer sticks and/or pretzels
candied cherry
candy-coated sprinkles


Directions:
1. Scoop ice cream into a tall glass, one flavor on top of the other. Take care that you keep the sides of the glass as clean as possible.
2. Complete the pile with a dollop of whipped cream.
3. Top everything with a cherry and add color with two pinches of sprinkles.
4. Serve with wafers and pretzels on the side.


Source: Selecta

Cookie Craver's Chill-Out

Ingredients:
ice cream
chocolate chip cookies
strawberry or chocolate syrup


Directions:
1. Arrange cookies on a plate.
2. Scoop one flavor of ice cream over cookies. To make two versions of this dessert, use a different flavor of ice cream.
3. Top with a generous squeeze of your choice of syrup.


Source: Selecta

Banana Three-Way Split

Ingredients:
Any flavored ice cream
whipped cream
2 pcs bananas
candied cherries
glazed fruits
peanuts or pistachio nuts


Directions:
1. Scoop ice cream into a low, elongated bowl, one scoop for each flavor.
2. Slice bananas lengthwise and slip into the ice cream feast.
3. Evenly distribute nuts and glazed fruits all over the bowl, but don't put in too much that the ice cream is covered up.
4. Squeeze three tall swirls of whipped cream on top of the ice cream, and top each portion with a cherry.


Source: Selecta

Tropical Fruit Pavlova

Ingredients:
4 pcs kiwi, sliced
3 pcs banana, sliced
2 pcs ripe mango, sliced
pastry cream

Meringue:
3 pcs egg white
160 g granulated sugar
4 g cream of tartar


Directions:

1. Beat egg whites and cream of tartar until frothy. Add sugar and beat until stiff but not dry.
2. Pipe four-inch rounds onto a parchment-lined baking sheet.
3. Bake at 200F for two hours until dry and crisp. Store in an airtight container.
4. To assemble: Fill meringue disks with pastry cream and arrange fruit slices on top.


Source: Mega Magazine