br>Add 100 ml almond milk. Cook 2 minutes/90 degrees
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Pour boiling water over ingredients and stir.
Cool.
Use in place of sweetened condensed milk in any recipe at a fraction of the cost.
Combine all ingredients in container of electric blender. Process until smooth. Use immediately or refrigerate.
Equivalent to 1 can Eagle Brand sweetened condensed milk.
This recipe is a real money saver!
Pass it to your friends.
Combine fruit cocktail syrup with 6 cups water and sugar. Divide into 4. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into individual square pan (7\" X 7\"). Chill until set. Cut into squares.
Heat coconut milk and 3 tbsp equal with continuous stirring over low flame for 3 minutes. Cool then chill. Arrange alternate layers of gulaman, pinipig and Fruit Cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.
Combine the water, evaporated milk and milk and heat in the microwave
DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
Make into 1\" to 1 1/2\" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.
ith 1/3 sweetened condensed milk. Set aside.
In a
Mix the flour, sugar and baking powder in large bowl.
In another bowl beat eggs with milk and vanilla.
Add egg mixture to flour and mix till smooth.
Let stand for 5 minutes and mix again.
Pour mix in hot skillet to make 6 inch pancake. Flip when bubbles on edge break.
Enjoy!
nd stir in the coconut milk. For an extra creamy curry
In small pan combine milk, sugar, salt and shortening.
ith one (1) can evaporated milk.
Boil 7 to 8
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
br>This is the original recipe.
2 5 lbs bags
Preheat oven to 350 degrees F (175 degrees C).
Combine cassava, coconut milk, 1/2 the sweetened condensed milk, macapuno, and sugar in a large saucepan over medium heat. Bring to a boil, stirring constantly. Transfer to a 9x13-inch glass baking dish.
Bake in the preheated oven until almost set, about 40 minutes. Remove from the oven; spread remaining sweetened condensed milk on top. Continue baking until top is browned, about 20 minutes.
Cool to room temperature or refrigerate before serving, about 1 hour.
nd add the flour and milk, alternating between the two. Start
he flour mixture, then the milk and finally the remaining flour
br>In a saucepan, combine milk, butter and vanilla extract; cook
arge mixing bowl, beat coconut milk, condensed milk, and melted butter until
sweetened shredded coconut, and coconut milk. Mix well until a dough