Saturday, October 29, 2011

M.Y. San Grahams Pineapple Box Cake and Crema de Fruta

pineapple upside-down cakeImage by normanack via FlickrPineapple Upside Down CakeImage by Made In PHL via FlickrClose up of Crema de FrutaImage by Zeetz Jones via FlickrCrema de Fruta CakeImage by Zeetz Jones via FlickrI have lifted these 2 simple recipes from M.Y. San's Grahams wrapper. Hope it is useful to many.
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M.Y. San Grahams
Pineapple Box Cake

Ingredients

  • 12 pcs M.Y. San Grahams Honey
  • 1/4 cup M.Y. San Grahams Honey, crushed
  • 1 439g can crushed pineapple, drained
  • 1 1/2 cup (1 1/2 of 250mL brick) all-purpose cream, chilled and whipped
  • 1/2 168mL can condensed milk


Procedure

  1. DO THE FILLING - In a bowl, combine crushed pineapple, whipped all-purpose cream and condensed milk. Divide into 4 equal parts. Set aside.
  2. LAYER and ASSEMBLE - Spread a fourth of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture.
  3. FINISH and GARNISH - Spread the crushed M.Y. San Grahams on top. CHILL before serving.


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M.Y. San Grahams
Crema de Fruta

Ingredients

Crust:



Filling:

  • 1 1/2 tbsp sugar
  • 5 tbsp cornstarch
  • 1 1/4 cup condensed milk
  • 1 1/4 cup water
  • 2 pcs egg yolk, beaten slightly
  • 2 cups fruit cocktail, drained (reserve some juice)


Gulaman:

  • 1/2 bar clear gulaman
  • 1/2  tbsp sugar
  • 1 cup water


Procedure

  1. DO FILLING - Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed milk and water. Gradually add milk mixture to the cornstarch mixture. Cook on low heat until thickened, about 8-10 minutes. Turn off heat.
  2. ADD - egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to avoid  cooking the eggs. Return pan to low heat and cook for 2 minutes more. Cool.
  3. ASSEMBLE - Arrange 6 M.Y. San Grahams (dipped in the fruit cocktail syrup) on the bottom on an 8-inch square pan. Spread half of the custard evenly on top of the crackers. Top with a fourth of the fruit cocktail. Repeat procedure.
  4. BREAK - gulaman bar in half of the cold water to soften. Boil the remaining water; add the softened gulaman mixture and the sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail. Chill and serve.


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