Halo-Halo

Ingredients:

• 1 piece sweetened banana cut in 1 inch cubes
• 1 cup young, fresh, and shredded coconut meat
• 1 cup leche flan cut in 1 inch cubes
• 1 cup gelatin cut in 1 ½ cubes
• 1 cup canned or sweetened jackfruit
• ½ cup sweet corn
• 1 cup cooked and glutinous sweet purple yams
• 2 cups shaved or crushed ice
• 2 cups evaporated milk
• 4 scoops of ice cream (usually vanilla or ube flavored)
• ½ cup corn flakes

Procedures:

• Get  four tall glasses.
• Divide the ingredients in four equal parts. Add ¼ cup of shaved ice in each of the glasses.
• Layer by layer, add ¼ of each ingredient from sweetened banana to sweet purple yams basing from the list above.
• Pour ¼ cup of evaporated milk in each of the glasses.
• Top each halo-halo wth one scoop of ice cream then sprinkle with corn flakes.
• You’re halo-halo recipe is now prepared. Properly halo or mix your halo-halo before eating eat. Enjoy your sweet and delicious dessert!

Turon

Ingredients: 

• 15 pieces cardaba bananas (peeled and cut into two lengthwise)
• ½ cup shredded jackfruit
• 15 pieces lumpia wrapper
• ½ kilo brown sugar
• ½ liter cooking oil

Procedures:

1. Separate each lumpia wrapper. Lay down each of the wrappers and put two bananas in the middle of each wrapper
2. Put 1 tbsp of jackfruit and a tbsp of brown sugar in the middle of the two pieces of cut bananas.
3. Gently wrap your lumpia wrapper into shape of egg rolls.
4. Heat the cooking oil in a large frying pan.
5. Fry the wrapped bananas then add the brown sugar to have them caramelized on the oil the surface of the turon. Gently flip your bananas to have the caramel evenly spread on your turon. Fry your turon until golden brown.

Buko Pandan

Ingredients

• 8 leaves of Pandan – cleaned well
• 5 Buko (Coconut) not too hard, not too soft- Grated to strips
• Water from 5 Buko (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)

Preparation

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut 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.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.
7. Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.