Makapuno Pound Cake

Makapuno Pound Cake    Serves: 10 - 12
Ingredients:	1 box pound cake mix Cake filling and topping: 1 can evaporated milk 1 egg 1/2 cup sugar 1/2 teaspoon lemon extract 1/2 cup water 2 tablespoons cornstarch 1 cup makapuno, chopped (young coconut used to make halo-halo)
Cooking Method:	Bake pound cake according to directions on box. Set aside to cool. In sauce pan, mix evaporated milk, egg, sugar, lemon extract. Slowly add mixture of water and cornstarch, stirring constantly until thickened. Add chopped makapuno. While cake topping is warm, put filling in-between pound cake and on top. Wait 5-10 minutes for topping and filling sets to harden. Place in refrigerator for faster setting of topping on cake.

Almond Gelatin with Fruit Cocktail and Lychees

Almond Gelatin with Fruit Cocktail and Lychees Serves: 12
Ingredients:	1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor 1 can (17 ounces) fruit cocktail, refrigerate before using 1 can (10 ounces) lychees, refrigerate before using
Preparation:	Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together.

Halo-Halo with Pili

Halo-Halo with Pili     Serves: 1 - 2 Ingredients: 1/2 cup Manila mango, diced 1 tablespoon cantaloupe or honeydew melon, shredded 1 tablespoon cooked ube (purple potato) 1 tablespoon lakatan (native banana) or cooked saba (plantain), sliced 1 tablespoon makapuno (freak coconut) 1 teaspoon cooked yellow corn 1 teaspoon cooked mung beans 1/4 cup toasted pinipig (roasted and pounded immature rice) 1 tablespoon watermelon ice, shaved to fill tall glass 1 teaspoon honey 1/4 cup evaporated or condensed milk 1/4 cup young coconut juice 1 teaspoon pili nuts, chopped   Preparation: Layer fresh as well as cooked fruits and vegetables in a tall glass. (Note: cooked and/or preserved fruits and vegetables are available in Asian-American stores.) Fill with shaved ice. Add honey. Pour evaporated milk and young coconut juice over contents. Top with pili nuts. Serve immediately.

Sweet Potato Pudding

Sweet Potato Pudding Serves: 4
Ingredients:	3 medium size sweet potatoes 4 cups whole milk 1 can condensed milk 1/4 teaspoon cardamon powder 1 tablespoon brown sugar 1 cup cane sugar 1 tablespoon unsalted butter blanched almonds and raisins
Cooking Method:	Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth. In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.   Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.