Buko Pandan Salad

This recipe  is  very easy to make and  good for your throat to feel refresh from hot summer! Not only that you can make different kind of desserts in this recipe!

Buko Panda Salad is often serve in every occasions in the Philippines: fiesta, birthday party and etc. This recipe is very simple to make and quick to prepare. You can just put all the ingredients and eat it. But I prepare to put it in the refrigerator to make it cold and beat the summer heat! I do not like summer that's why this recipe is one of my favorite dessert.

In a small saucepan, bring your water to boil and pour in your uncooked mini Sago, simmer for 10 minutes.  If Sago are already cooked, pour the contents of the saucepan through a sieve to strain out the hot water.  Place your sieve and  put the Sago in cold water then completely drain and let it cool off.

 Cook your Pandan Gulaman or Jelly green as instructed in the packet directions, let it cool before cutting the jelly into bite size of cubes. Once Sago and Pandan Gulaman already been, use  a big bowl and mix all the ingredients! Finally refrigerate it! I like cold Buko Panda Salad

Tada!!! 

Our Buko Panda Salad

My grandmother is now currently in the Philippines and I asked her to buy me a pack of ice candy plastic before she comes here in Canada. Back home, ice candy was very popular in our school and I got an idea of why not put Buko Pandan Salad to Ice candy plastic so that I do not need to hold a bowl wherever I go! I cannot make Buko Pandan Ice candy for now because I have to wait for my grandmother! :( But I will try to find ice candy plastic in every Pilipino store in our area if they have it!

Ice candy plastic

If you have this kind of plastic, aren't your lucky?

Ingredients:

Note: You can buy Pandan flavoured jelly in asian stores.

• 1 can (12.8 oz) of table cream
• 1 can condensed milk 
• 1 1/2 cups coconut gel (nata de coco)
• 2 cans green gulaman jelly, or use 1 box green gulaman jelly
• 1 tsp pandan essence or not if you have already Pandan Flavoured jelly.
• 1/2 cup small sago (optional) 

Procedures:

1. In a strainer, drain the fruits or jar ingredients 
2. In a bowl, combine the buko and the rest of ingredients and mix well.
3. Refrigerate before serving!

Let me know the comment below of what kind of dessert that became popular in your old school?

Cassava Cake

I saw this recipe on my auntie's book recipe and asked her to help me how to make Cassava. The reason why I wanted to make this cake so badly was because I often see this in Filipino Channel and it really made me curious about what was so good about this cake that they often shows it. When I was looking at the recipe I thought it was hard to make but then as my auntie's help and generosity she told me that it was easy. The recipe itself made you think it was hard to make but as you follow the procedure you will realize that it wasn't bad after all. So, I went to No Frill with my aunt to buy some of the ingredients for these recipe. I was so excited to make this Cassava cake and it's my first time to make this kind of dessert! 

To make the cake base, preheat the oven to 350 F (180 C) and prepare your bowl.

 

 Combine grated cassave, melted butter, condensed milk, evaporated milk, cheese, sugar, coconut and egg in a large bowl. Mix well.

Broil or 500F on top rack until the top turns golden or slightly burned. Approx 10-15 min. Make sure to watch the cake as it can turn brown quickly.

 

Finally, make sure to watch the cake as it can turn brown quickly. So happy of the result! I didn't burn my cassava cake and I bake it so perfectly! I love the taste of this when it's still hot. 

But cool before cutting or serving because it's super hot. Good luck and Enjoy!

What was your first cake you made? Let me know in comment below. 

Red Velvet Cheese Cake

Last February, the month of love, our class made Valentines treats for the school.We made different kinds of dessert.  The mini red velvet and rise cripes. The next day we made cheese cake! (I love cheese cake). Cheese cake and red velvet were my favorite cakes because of their tastes and colors. Suddenly it popped out to my head that why not combine my favorite red velvet and cheese cake together? It was very challenging for me to make red velvet cheese cake because I have no idea how to make it, I have no recipe to follow. Finally, I saw this recipe on the web while I was looking on the pictures of red velvet cheese cake. And because I'm so desperate to make this recipe I forced my mom to buy me  at least 2 mini cheesecake pan. I know it was kind of expensive but what can I say I adore red velvet cheese cake. Then I went to buy all the ingredients that I need. I was so excited. 

Preheat oven to 350. Combine Oreo crumbs and butter in a large bowl.

I place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan. Press down with your fingers to pack tightly.

 Bake for 10 minutes, then I removed and let cool slightly.

I reduce oven to 325. Combine cream cheese and sugar in an electric mixer on medium speed. Add sour cream, cocoa, eggs, heavy cream, vanilla, and vinegar to combine. Carefully pour in red food coloring. Pour batter on top of Oreo crust and fill about 2/3 to the top. Bake for 20 minutes.

 Let them cool on your counter for at least 30 minutes. While these are cooling, you can get started on the delicious cream cheese frosting. You can't have red velvet without cream cheese! For frosting, use electric mixer, beat together the softened cream cheese and butter. Add vanilla and powdered sugar, and mix until smooth.

Never thought I can bake it perfectly! I love the combinations of red velvet and cheese cake together! I hope you'll try this at home!

Hope you like this recipe! 

Good luck and Enjoy.

Here's the recipe

Mini Red Velvet Cheesecakes

Ingredients

For the crust:

• 12 pieces Oreo, crushed
• 3 tablespoons butter, melted

For the filling:

Yields: 24 mini cheesecakes
Total time: 25 minutes (plus 30 minutes to cool)

• 16 oz reduced-fat cream cheese
• 1 ¼ cup sugar
• 1 cup reduced fat sour cream
• 3 tablespoons Cocoa (NOT sweetened)
• 4 whole eggs
• ¼ cup heavy cream or half-and-half
• 2 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 1 oz red food coloring

For the frosting:

Yields: 1 1/2 cups frosting
Total time: <5 minutes

• 4 oz reduced-fat cream cheese
• 2 tablespoons butter, at room temperature
• ½ teaspoon vanilla extract
• ¾ cups powdered sugar

Instructions

1. For the crust: Preheat oven to 350 F. Combine Oreo crumbs and butter in a large bowl.
2. Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan. (If you don’t have one, you can use a muffin tray lined with muffin wrappers). Press down with your fingers to pack tightly. Bake for 10 minutes, then remove and let cool slightly.
3. For the filling: Reduce oven to 325 F. Combine cream cheese and sugar in an electric mixer on medium speed. Add sour cream, cocoa, eggs, heavy cream, vanilla, and vinegar to combine. Carefully pour in red food coloring. Pour batter on top of Oreo crust and fill about 2/3 to the top. Bake for 20 minutes.
4. The cheesecakes should be relatively firm. Let them cool on your counter for at least 30 minutes. While these are cooling, get started on the cream cheese frosting.
5. For the frosting: Using an electric mixer, beat together the softened cream cheese and butter. Add vanilla and powdered sugar, and mix until smooth.
6. Once your cheesecakes have cooled, you should be able to lift them from the tray without damaging them. If you’re using a mini-cheesecake pan, simply use your finger to pop the cheesecakes up from the bottom of the pan. Top each cheesecake with a tablespoon of cream cheese frosting.

Do you like Red velvet cake or Cheese cake? Let me know in comment below :)

Comments about Mrs. Harvey's blog lists

As I look through Mrs. Harvey's blog, I found it interesting and enjoyable to look at. Looking in another blog gives me an idea and inspiration to make and improve my skills from baking. All the lists that Mrs. Harvey's made was indeed beautiful and attractive and the work that she have done and her students.

As her current students, I can say that her foods were delightful and tasty. I kept remember the things we have done last semester in her class. By looking at her blog brought the memories were enjoyed and fun baking sweet cakes, cookies and more!