• Fruity Leche-Flan (Custard Cake)
• Coconut Pandan-flavoured Jelly

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Fruity Leche-Flan

YOU WILL NEED:
          FLAN

• 4 pc eggs, lightly beaten
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 2 tbsp sugar
• 1 can (439 g) Fiesta Fruit Cocktail drained

CARAMEL

• 3/4 cup sugar
• 3 tbsp water

1. CARAMEL: cook sugar and water over medium heat with occasional stirring until sugar caramelizes. Pour into 8 individual molds (1/2 cup capacity). Set aside.
2. FLAN: Combine first 4 ingredients. Beat well. Strain. Pour mixture into prepared molds half full. Spread 2 tablespoons of Fiesta Fruit Cocktail on each mold. Cover with wax paper or foil and steam for 40 minutes. Cool, then chill. Unmold and serve.

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Coconut Pandan-flavoured Jelly

YOU WILL NEED:

• 6 coconuts or frozen young coconuts
• 2 bars of green jelly or 1 pack of powdered green jelly
• 2 tsps. of pandan flavoring (available in Filipino Store)
• 2 tsps. of lihia (lye water)
• water
• warm water
• coconut juice or coconut juice in a pack
• 1/2 c. of white sugar
• 2 c. of sweetened condensed milk
• 2 c. of all-purpose cream (thick cream)

1. For Fresh Coconut:Ask the coconut vendor to split the husk and separate the juice. Usually, they would pour the juice into plastic bags. You may bring a pitcher for storing the juice. USing a teaspoon, gently scrape the coconut meat off. Do this for all the six coconuts.
2. For Frozen Coconut:Put the frozen coconut meat in a bowl and filled it with warm water to defrost.
3. PLACE the coconut meat in a large bowl. Pour in the sweetened condensed milk and add the cream. Toss to blend well. Chill.
4. TEAR the Gulaman(jelly) bars into very small pieces. For powdered jelly pour it in a bowl with water and mix. Boil about 2 c. of water. Add the jelly pieces or boil the mixed powdered jelly and cook over medium heat until the jelly are completely dissolved.
5. TURN off the heat and stir in the sugar, pandan flovouring and lye water.
6. ADD 2-3 c. of coconut juice(the amount will depend on how soft or firm you want your cooled jelly) and stir well.
7. POUR into a large shallow tray (I used a cake pan) and cool until set. Cut into cubes.
8. ADD to the chilled coconut, toss to distribute well. Chill until serving time.

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