COCO PARTY JELLO
INGREDIENTS:
3 cups Coco Milk (1st Extraction)
2 sachet “Mr. Gulaman White 25g, dissolved in 4 cups water.
1 can evaporada 365ml
1 condensed milk 390ml
1 All Purpose cream
¼ cup sugar 135ml
Coco Jam (for another recipe)
Candy Sprinkles
PROCEDURES:
1. In a casserole, except the Coco Jam and candy sprinkles, mix all ingredients well.
2. If all ingredients dissolved, put it on a low fire.
3. Bring it to a boil in a medium heat for 3 minutes while stirring constantly.
4. Remove from fire and pour more than a half in a clear tubs.
5. Let it cool.
PREPARE TO COOK COCO JAM
1. Put 2 tbsp. of coco jam in every cups of coco jelly.
2. Sprinkle the candy on the top and refrigerate.
COCO JAM
INGREDIENTS:
3 cups coco milk
2 cups brown sugar
PROCEDURES:
1. In a pan with medium fire, caramelized sugar.
2. Add the coco milk.
3. Continue stirring until you reach it’s stickiness like jam.
BANANA CHEEZY DELIGHT
INGREDIENTS:
6 pcs ripe Saba Banana (medium size)
10 pcs eggs (medium size)
1 can condensed milk 390ml
2 can evaporated milk 265ml
Nestle cream 250ml
1 tbsp vanilla (optional)
Pinch of salt
1 tsp. calamansi extract (juice)
2 tbsp white sugar according to your taste (optional)
1 cup grated cheese
Sesame seed
For Caramelized:
½ kl. Brown sugar
PROCEDURES:
1. Put each Llaneras 2 tbsp brown sugar.
2. Caramelized in a very low heat. Set aside.
3. Peel the banana and sliced into small cubes, finely mashed or you can use blender. Set aside.
4. In a bowl, mix and stir thoroughly the eggs, condensed milk, evaporated milk, nestle cream,
vanilla, calamansi juice extract, 2 tbsp of sugar if you wish for your taste (optional).
5. Continue stirring until the mixture becomes fine. Set aside.
6. In a steamer out of water, bring it to boil. While waiting to a boiling point.
7. Sliced the cheese in equal size depends on how many llaneras, grate the cheese evenly into it.
8. Pour mixture more than a half into llaneras.
9. Cover it with aluminum foil.
Note: Plastic and rubber band will do.
10. Arrange in a steamer.
11. Turn on the fire in a medium or low fire.
12. Steam for 40-45 minutes. When it’s already cooked.
13. Let it cool, transfer in a tub.
14. Top with toasted sesame seed.
15. Refrigerate, and no it’s ready to serve.
CALAMANSI DE YEMA
INGREDIENTS:
1/3 cup calamansi peel (finely sliced)
1-1/4 cup Marie Biscuits (finely crushed, and dissolved in 1 cup water)
2 sachet 33g milk powder (any brand/ dissolved in 1 cup water)
2 can 390ml condensed milk, 1 tsp calamansi extract (juice)
PROCEDURES:
1. In a pan, mix all the ingredients well without fire until it dissolved.
2. Turn on the fire in a moderate heat, never stop stirring until the mixture becomes bit sticky.
3. Turn on the fire into a low heat never stop stirring until becomes very hard to stir, and becomes
dry, it means cooking time is already done.
4. Put off the fire, and transfer the theme into a shallow platter.
5. Prepare the cellophane that are cuts in small square.
6. Wrap it quickly in a cellophane as fast as you can, in a desired size.
7. Let it cool before keeping in a tight jar or container.
8. Makes 250 pcs. More or less (depends upon the sizes).
