Cooking Pinoy atbp.

Recipe Ingredients:  2 cans of Evaporated Milk  10 Tbsp of  powdered erythritol Lakanto  1 cup of Lakanto Golden 2 cups water 9 egg yolks 1 egg 1 tsp vanilla  2 tbsp butter  Directions:  1. First make your keto condensed milk by mixing 1 can evaporated milk in saucepan & add your 10 tbsp Powdered Lakanto. Simmer in medium heat stirring until mixture becomes thick consistency ( about 30 min) . Remove from heat & add 2 Tbsp butter. Set aside. 2. In a large bowl, add 9 egg yolks , 1 egg & beat. Add your 1 can evaporated milk, keto condensed milk & vanilla. Gently mix.  3. Pour your mixture in a Ramekin that fits your pressure cooker.  Cover with foil.  4. Pour 1 1/2c water inside pot. Put your trivet & baking container.  5. Set & close lid. Set to 15 min on high pressure, release after it’s done. Remove from pot & set to cool 60 min. Using a knife, loosen edges & invert it to a serving plate.  Cara...

Hmmm.  I went to Jollibee in Jersey city, NJ to get one of the peach mango pies.  Unfortunately they were out, so I got the banana langka instead. Then I had one of those light bulb moments to make my own Peach mango pie.  Crazy huh?  The important thing was the filling.  The filling would be a little bit hard if the yellow ripe mangoes were out of season.  Luckily Del Monte now sells them in the little plastic cups.  Filling: 1 C of yellow sliced and cubed mangoes, ripe and peaches  or Del Monte cubed mangoes and peaches with syrup 2 T peach jam preserves 1T white sugar In a little saucepan, cook the mangoes in sugar for 1 minute in medium heat until mangoes soften.  Add the peach jam and mix. Simmer for another 1 minutes.   Transfer to a bowl and cool in refrigerator. Crust: Buy the PUFF pastry crust from the supermarket.  Lay out and cut in squares.   Add the mango peach filling.  Top with ...

Ingredients: 2 cups Glutinous Rice (grains) 1 3/4 cup Water 4 cups Coconut Milk (So Delicious, unsweetened) or dilute 1 can of coconut cream in 3 cups water 1 2/3 cup White or light brown sugar Directions: Cook Rice and water in Rice cooker. While rice is cooking, Mix the rest of the ingredients in a big wok or POT and boil. Reduce heat and wait till liquid thickens, while stirring occasionaly to about 3 cups. When rice is cooked, stir into the coconut milk mixtures and stir with a big wooden spoon, every 5-10 minutes to prevent from scorching. Mixture will be done after 20-30 minutes or when most of the milk has evaporated and you can see more of the rice and not of a soupy consistency. Prepare a 9x9 greased Pyrex pan and pour and flatten the rice mixture into it. Preheat oven to 400 F while you prepare the topping. LATIK: In a double boiler Mix 1 can condensed milk 1 can coconut cream 2 T dark brown sugar 2 T flour Let boil then simmer in medium he...

Ingredients: 4 cups of Thin Coconut Milk (or So Delicious unsweetened coconut milk beverage) 2 plantain bananas ripe and sliced 1 can of jackfruit, drained and cut in pieces 2 sweet potatoes, peeled and cubed 1 ube cubed if available 2 cups of Gluntinous Rice balls (glutinous flour mixed with water and shaped into balls) 1 cup cooked Tapioca pearls (regular size) soaked in different food coloring 1 cup small uncooked Tapioca minis 2 cup white sugar 1 T dark brown sugar for coloring 1 tsp Vanilla essence To Cook: Boil Sweet potatoes and bananas in coconut milk about 5 min, then add jackfruit and mini tapioca pearls.  Also add rice balls and simmer covered in medium heat until rice balls float or done. Add white and brown sugar to taste. Simmer until slightly thickened, then add the cooked tapioca pearls (regular sized). You may add vanilla for flavoring. The coconut milk will thicken when it gets room temperature, so do not let it thicken too much or the sweet p...

I first tasted this home made brownie bars from my niece who made it. I've tried making it a couple times and the most succesful recipe I got from the Eagle brand website (Magic Cookie bar). I brought some samples to the office one day and my two officemates have been hooked on it ever since. For our Christmas party, I had to bake this again as a special request. This is my shortcut version: 1 Graham Cracker pie crust pre made from the supermarket Cover the crust with your favorite brand of milk chocolate chips (I used Ghirardelhi or Hershey's) Drizzle 1/2 can of Eagle brand condensed milk Bake in a preheated 375 F oven I baked it for 20 minutes or until the milk turns light brown and bubbly.

This was a picture from Thanksgiving 11. I posted the recipe in one of my earlier blog posts... For this recipe, I used semi sweet chocolate chips instead of grating unsweetened chocolate , and I lessened the sugar content to maybe 1/2 c or to taste. Also instead of 1 egg I used 3 beaten egg yolks for this recipe.

For mother's day, a friend of mine gave me 2 yellow mangoes. Mangoes has to be my favorite fruit. My brother shared with me a mango cream pie recipe along with my friend's mother who made it out of mango puree. This recipe is sort of a combination of both. The best mango cream pie has yet to be from Red Ribbon bakery...sweet crust, mangoes and whipped cream. For good results get sweet ripe mangoes for this recipe or add some white sugar to it. If you can't find any good mangoes, you can also try mango puree and just mix it with the cream mixture. Ingredients: 2-3 cups of fresh yellow mangoes, ripe and sweet..cut thinly 1c organic heavy whipping cream 1 small can condensed milk 1/2 c hot water or hot mangoe puree (heated up) 2 sachets of Knox white gelating powder, (2) Pilsbury ready made pie crustor or graham cracker crust, baked according to directions on package 1 tsp vanilla flavoring 1 Tbsp crushed graham cracker crumbs ...