So today, let's make desserts that should
always be presented on every occasions and during special occasions especially
now that the holiday season is coming. So the desserts is better, right?
It's very consistent. So this is Buko Pandan
Salad and Coffee Jelly. Made extra special because we are
gonna use now Alaska Crema-Asada. This is fantastic, the cream
and condensed milk is just one so less stress and more
happiness in the kitchen. So let's start first with
the Gulaman (Jelly), right? So very very basic. You just follow the proper ratio depending on the
brand of Gulaman (Jelly Powder) you are using. So I'm just using an ordinary
Gulaman, this is unsweetened because you want to show the flavor of the coffee,
buko pandan, and of course, your Crema-Asada, right? So this is 10 grams of Jelly powder,
I'm just going to put it in my casserole. Water, let's have first
our Coffee Jelly. Brown sugar. I'm using brown sugar so that the color
of the coffee jelly is really dark brown and this is instant coffee
powder and fresh milk. So you just put it there
and mix it with a wire whisk. Okay. And then in here, right? Let's make- This will be fantastic because
I know that you will say: "Oh! Coffee Jelly?
That is just so plain." We can also call it
as Cappuccino Jelly. It's very grandeur, right? "How did that turned to
Cappuccino Jelly though?" Normally, you just put
the coffee jelly, right? But this time, let's put it
another type of jelly. This is Creamy Cinnamon Gulaman. "What is that though?"
So here, you'll see. So I'm putting 1 tall can
of Alaska Crema-Asada. So there, you just
pour it over there. Look how nice
and thick it is. And this is just cinnamon powder. Because when we're making
Cappuccino, you want milk, sometimes you put cream and
you put cinnamon on top. So you can add some twist
into your coffee jelly now, right? Added flavor
through the cinnamon. Water. This is unsweetened
Gulaman (Jelly) and sugar. This time, we're using white sugar
so that it will really be creamy white. Okay. If you want to put more
cinnamon powder, no problem and then, I still haven't
turn off the flame, okay? Let's have it here
on the other one. This is now the
Buko Pandan Jelly. Right? So this is just water,
you just put it there. This is fresh milk. White sugar. This is the Buko Pandan
flavor and color. If you want it greener,
you may add that. No problem. And this is your Gulaman or
Jelly Powder, unsweetened. You can also use Buko Pandan
flavored Jelly Powder, no problem. If you want to add other components,
you may add this more colors but I like it classic. There it is, right? We already put
some twist in here. The Buko Pandan, let's keep it classic,
and simple, and extra creamy. So once you mix
it all, my Gosh! I am multi-tasking in here,
I am doing three at one time. Then fine,
we can do it. Let's open all of the flame and
let's have a dance party here. So colorful dance party, right? So there... Three at a time, it seems
like a following dance step. 1 2 Oh my! What am
I even doing? But to be honest, this is hard
because once it starts to boil, you just put it
even this container, on where did you put the ingredients and you
just let it set at room temperature for few minutes. It seems like I want to
add a bit cinnamon here. There it is, right? When you're doing
cappuccino, it's like this. That I add it with
cinnamon powder. But if you also don't want it to really
taste like cinnamon, it's just on you. You sprinkle there how many amount of
cinnamon powder is going to make you happy. There it is, right? So these desserts, we Filipinos
are already used on it. Right? Because it's very easy to do,
you don't need to have an oven. The colors, the flavors, very festive
and it has really been our tradition that every Christmas or every
time that there's an occasion, there is a special occasion,
we really make this one and the beauty of this is you make this for
Christmas Eve and it will just reach up to New Year. You just put it
in the freezer. Okay, so you
just mix it like that. Because it needs to be boiled
for the jelly to fully activate. This one might be
nearly done already. You don't need to do
it together though. You don't need to imitate me but
I'm sure that you will intimate me. So there it is, right? It's more fun in the kitchen if
there's an excitement like this. That feeling that when you
finished with that, you're very proud. So that's three,
I boil it together. Okay. So when it's really boiled,
so there, just like this. You just turn off the flame
and you just pour it in your pan. Okay, just like that,
it is going to set. If you want it to set it faster,
you may put it on refrigerator. Right? But the jelly even if room temperature,
it is really going to set quickly. You can notice that I put it cooling
rack beneath it to let the air circulate, it is going to set more quickly,
it is going to cool down more quickly. There it is, right? So we have learned
something new. That your Coffee Jelly,
you call it Cappuccino Jelly. It's more fantastic, right? Or Cafe Latte Jelly. For example, you're doing
catering business, food tray. So just to make it
a bit different. Because you know the desserts, okay?
It only uses few recipes. We just base it on the classic,
we have classic and standard recipes but we are playing with that through
it's name and variation for it to be unique. Okay, so this Buko Pandan
is also boiling too. Let's turn off the flame and
then let's pour it here. And then last,
the coffee. So now, the next step is you want to leave this at
room temperature for around 30 minutes to an hour or you put it inside the refrigerator so it will set
more quickly and then you just cut it into cubes and the next, let's do the fun part,
let's toss them all together. So it's cold already,
there it is. That is just room temperature for around 30
minutes or you may also put it in refrigerator. Now, let's just
cut it into cubes. It's on you if you want it
bigger, if you want it smaller. Me, I just want it average. The cinnamon jelly for the cappuccino,
so it do really sounds so grandeur. Cappuccino Jelly. Okay, so you just put... So this one first,
let's have the coffee. The Coffee Jelly. And then you put
your cinnamon. Look at the combination. Right? That it really becomes
more alive, it level up and you just put 2 tall cans
of Alaska Crema-Asada. For a better consistency,
you refrigerate it first. So you refrigerate it. So it has tall can and it's also
available in smaller cans. So you just pour it in there. You see how convenient it is
and it's also very affordable. That is very important, right? It's really reasonably price and
the most important, it's delicious. So you just toss. So look at that. One more times so you
can put 2 tall cans. I'm just using a rubber spatula
for the jelly to be not crushed and then now, you may
eat this one already. There is no one
stopping from you. So just like me,
I won't stop myself. I will taste it already. Delicious. It's so delicious when the
coffee and cinnamon combines. With the creaminess of the
Crema-Asada, it taste so grandeur. Seriously. You try it already now,
it really taste so grandeur. It's like you attended a grandeur
occasion but just look at it. You just made it so quickly
but we are still not finished. The Buko Pandan. The Jelly. I'm sure that you're on jelly
already so make yours already. I am sure that you're jelly
because it's very very delicious. So there,
Buko Pandan. And of course,
I even made it more fantastic. So there, I have them get
me coconut, shredded coconut. That I have them get
from the farm. We do really have coconut tree so
I really have them get for me from there. And then,
nata de coco. You can also use nata de coco with color but I like
using plain so the Buko Pandan would really show and then you put your 2 cans of
your Alaska Crema-Asada. Just in case that.... Because others do really seep
the broth of this Buko salad. You can make it 3 cans,
no problem. Or 2 tall cans and
1 smaller can. You can also do that,
and you just toss. So there it is really already. That when I saw this,
the feels is really holidays. So there. Do not overmix it because you don't
want the gulaman or jelly to be crushed. And of course,
let's taste it. So it's really gold. Oh! So there already,
my drawer won't close. The drawer said that I am even using
golden spoon making it more fantastic. So gold for it to be
really holiday feel. Delicious,
perfect. So creamy and just the
right amount of sweetness. So this one, when you gift it,
you can garnish it with.... You may garnish it
with cherries. So that it would really
be festive, right? It really feels like Christmas,
I have my Christmas tree here already. So what are you still
even waiting for? This one will last in your refrigerator
even up to 5 days, about 1 week. This one, since it has
fresh Buko on it, it's better if you to put
it inside the freezer and then when you're
ready to eat it, you just tong it. Right? So as simple as that. So you see. Dessert making becomes more
affordable, accessible, and extra happy using Alaska Crema-Asada and of
course, using easy recipes like this that will surely make you and
your loved ones extra happy. So let's go on what is
going to make us happy. See you all soon
and stay safe :)
