Top 3 Desserts

I started to love cooking about 5 years ago after I got married. Being a lover of desserts, that’s where I first focused my cooking. I learned how to prepare different kinds of desserts, which I mostly got the recipe from the internet.

I felt happy every time my husband and my friends acknowledged my cooking and it drives me more to make it better. The desserts that I made which I received a lot of complements are buko pandan salad, mango float and black sambo. That’s my top 3 desserts so far. 

Black Sambo

First Layer

Ingredients:

1 can of Nestle Cream (big)

1 can of condensed milk (big)

2 packs of Knox unflavored Gelatin melt in 1/2 cup of cold water

Procedure:

1. Melt 2 packs of of Knox in 1/2 cup cold water.

2. Mix Nestle cream and condensed milk in a pan under low fire.

3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.

4. Placehalf of the mixture in 13×9 pan (if u want to make 4 layers)and let cool. Refrigerate for at least 2 hours before adding next layer.Or freeze for 15 minutes for fast results

Second layer

Ingredients:

1 can evaporated milk (big)

1 cup white sugar

1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water

2 packs of Knox unflavored Gelatin, melt in 1/2 cup cold water

Procedure:

1. Melt 2 packs of Knox in 1/2 cup cold water

2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.

3. Add the melted Knox to the milk, sugar and choco mixture and continue stirring for 10 minutes under low fire.

4. Set aside mixture and let cool.

Place mixture on top of the first layer and refrigerate.  

Buko Pandan Salad

Ingredients:

• 8 leaves of Pandan – (must be cleaned well)

• 5 Buko (Coconut)not too hard, not too soft- Grated to strips

• Water approx. 10 cups

• 3 small cans of Nestle Cream

• 1 medium can of Condensed Milk

• 2 bars of Green Gulaman

• 1 3/4 Cups Sugar (more if you want it sweeter)

• 1 cup Kaong (optional)

Direction:

• Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.

• Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.

• Ensuring gulaman is well-dissolved stir well.

• Add sugar while mixing. Do this for 5 minutes.

• Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.

• Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.

• Add kaong if you prefer.

• Get gulaman from ref and cut into 1 cm cubes.

• Mix with buko mixture.

Mango Float

Ingredients:

200 grams graham crackers (approximately)

1 (10 1/2 ounce) can all purpose cream

3 large ripe mangoes

1 (10 ounce) can condensed milk

Directions:

1. Slice mangoes into thin wedges.

2. Combine condensed milk, all purpose cream, and sliced mangoes.

3. Layer the graham crackers in a square glass pan or other container.

4. Put on the crackers a layer of the filling of mangoes, all purpose cream, and condensed milk.

5. Repeat by putting layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.

6. Put it in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this desert in the freezer.