Скачать или смотреть Special (4) Mix Gulaman Recipes with Ingredients and Instructions

Try these 4 different types of specials cold desserts that you may love this time of the season of celebration!

No. 1 - Buko Salad Drink
Ingredients
:
2 bars (.70 ounce) red agar-agar
3 cups water
1 cup sugar
1 bottle (12 ounces) kaong, drained
1 bottle (12 ounces) nata de coco, drained
1 bottle (12 ounces) cooked sago
2 cups young coconut, shredded
2 cups coconut milk or 12 ounces evaporated milk
4 cups coconut juice
1 can (14 ounces) sweetened condensed milk
2 drops red food coloring (optional)
Instructions:
1. In a pot, soak agar agar in water for about 30 to 40 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.
2. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted.
3. Remove from heat. Pour into a flat dish and allow to cool until set and hardened. Cut gelatin into 1/2-inch cubes.
4. In a large pitcher, combine gelatin cubes, kaong, nata de coco, sago, shredded young coconut, coconut juice, coconut milk, and sweetened condensed milk. Stir until well-distributed.
5. Add food coloring, if desired, and stir until color is dispersed. Serve in
glasses over ice.

No.2 - Mango Jelly
Ingredients:
1/2 pack (48 grams) clear, unflavored Jelly Mix
1/2 cup sugar
3 cups water
6 large ripe Manila mangoes
1 cup all-purpose or table cream
1/2 cup condensed milk
1 cup cooked sago
Instructions
1. In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.
2. Once it starts to boil, remove from heat and pour the jelly liquid into a baking dish. Allow to cool at room temperature and refrigerate for about 1 hour to completely set. Cut into 1-inch cubes.
3. Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.
4. In a food processor or blender, process the remaining mango into puree consistency.
5. In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.
6. Add mango cubes, gelatin, and sago. Gently stir to distribute.
5. Refrigerate for about 1 to 2 hours to chill. Serve cold.

No.3 - Coffee Jelly
Ingredients:
1 box (1 ounce) unflavored gelatin (I used Knox)
4 cups water
2 tablespoons instant coffee
1/2 cup sugar
1 can (14 ounces) condensed milk
1 can (12.8 ounces) table cream
Instructions:
1. In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar. Stir until dissolved.
2. In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. 3. Let stand for about 1 minute or until gelatin powder begins to bloom.
4. Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.
5. Transfer mixture into a baking dish and allow to completely cool.
6. Refrigerate for about 2 to 3 hours or until completely set.
7. In a bowl, combine condensed milk and table cream. Stir until blended.
8. Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened cream. Garnish with whipped cream, if desired. Serve cold.

No. 4 - Buko Pandan Salad
Ingredients:
2 bars (.70 ounce) green agar-agar, shredded to very small pieces
3 cups coconut juice
1 cup sugar
4 drops pandan extract
2 cups shredded young coconut
1 bottle (12 ounces) Nata de coco, drained
1 bottle (12 ounces) Kaong, drained
1 can (14 ounces) table cream
1 can (14 ounces) sweetened condensed milk
Instructions:
1. In a pot, combine agar agar and coconut juice and soak for about 30 minutes.
2. Bring to a boil over medium heat and cook, stirring regularly, until agar agar is melted.
3. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely dissolved.
4. Add 2 drops of pandan extract and stir to combine.
5. Remove from heat and carefully pour into a flat dish. Allow to cool until gulaman is set and hardened. Cut into 1/2-inch cubes.
6. In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk.
7. Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.

Another recipe from Kawaling Pinoy Recipes Blog, thank you.👍