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Leader: Rebucas, Krishna
Sec: Cuarteros, Ashley
Mem: Miranda, Klient Anthony
Silabay, Nathaniel
Dubduban, Ray Angelo
Donguines, Sam Gabriel

Procedure:
-Pour the coconut milk in a cooking pot and bring to a boil.

-Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.

-Simmer for 8 minutes

-Combine the milk and cornstarch then whisk until the cornstarch is diluted

-Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

-Allow to cook while stirring until the mixture reaches your desired thickness

-Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula

-Allow to cool down then refrigerate for at least 1 hour

-Garnish with toasted grated coconut

Ingredients
-Coconut milk
-cornstarch
-condensed milk
-fresh milk
-granulated sugar
-sweet kernel corn
-toasted grated coconut

# data[].attributes.body
INGREDIENTS

1. 4 cups coconut milk.

2. 3/4 cup cornstarch.

3. 14 ounces condensed milk.

4. 3/4 cup fresh milk.

5. 3/4 cup granulated sugar.

6. 15 ounces whole sweet kernel corn.

7. 5 tbsp toasted grated coconut.

TOOLS/EQUIPMENT:
Measuring Cups
Whisk
Bowls
Spatula
Serving Tray

PROCEDURE:
-Pour the coconut milk in a cooking pot and bring to a boil.
-Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed and simmer for 8 minutes.
-Allow to cook while stirring until the mixture reaches your desired thickness
-Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.
-Let it cool for one hour inside the fridge, after that put garnished coconut on top and put in on the serving tray.
-Serve it cold and Enjoy!

GROUP 4
Leader: Villegas, Gwyneth Olliw
Secretary: Forro, Michelle Vann H.
Members:
Bairoy, John Carlo
Icoy, Jeremiah
Java, Adelyn Joyce
Loleng, Francine
Serenio, Francine
Tatel, Marianeth

# data[].attributes.body
Leader: Pascua,Neslee Daffny

Secretary:Alcazarin, Daphnie Ashley

Members:

Cuarentas, Bea

Paloso, Shawn Martine

Pacete, Ashley N.

Sales, Ryza Mae

Tribaco, Zapphniere

Maja Blangko

Ingredients:

2 cans (13.5 ounces each) coconut milk

1 can (14 ounces) cut corn, drained

1/2 cup sugar

1/4 cup cold water

1/2 cup cornstarch

1/4 cup desiccated coconut flakes

2 can of condensed milk

1 Toasted Grated Coconut

Equipment/ Tools:

Wire Whisk

Cooking Pan

Baking dish

Spoon ( for stirring)

Procedure:

In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.

In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add to coconut milk, whisking vigorously to prevent lumps.

Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.

In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a spatula, smooth surface.

Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours or until completely set.

In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown. Remove from heat immedietly.

To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.

# data[].attributes.body
Group 2
Leaders: Bolongon, Rialeigh
Secretary: Aparente, Lorraine
Members:
Bulaclac, Andrea
Almeron, Jemuel
Brillantes, Joshua
Batonginog, Xian
Taghap, Zyrone

Ingredients:
1 Buko
Fresh milk
Granulated Sugar
Condensed milk
shaved ice
Ice cream( e.g. ube flavor )
Sweet Kernel Corn

Equipments:
Icecrusher
Whisk

Procedure:

1. First wash the tools.
2. Prepare the Ingredients
3. Put the ice into the cup
4. Using the wisk mix the fresh milk, Sugar and condensed milk.
5. Mix the Ice and the liquid ingredients.
6. Put your ice cream, grated coconut, and sweet kernel corn as your garnish for the BUKO martin
7. The BUKO Martin is ready. Enjoy.

# data[].attributes.body
INGREDIENTS

2 cupsevaporated milk

1 pack of Nestlé Cream

1 cupcornstarch

1 cupsugar

1 ⅓whole corn kernel

PROCEDURE

STEP 1
Combine evaporated milk  cornstarch and sugar in a pan. Whisk over low heat until cornstarch is fully dissolved.

STEP 2

When mixture is smooth, thick and free of lumps, add corn kernel. Transfer into a mold. Cool, then refrigerate for 2 hours or until set.

Tips:
•To keep the coconut milk from   curdling and separating, do not allow to      come to a rapid boil.

For a richer, creamier texture, use kakang gata or first coconut extraction.

To add more corn flavor, use the packing liquid from the can in place of water in equal amounts to dissolve the cornstarch.

Remove the toasted coconut flakes from the heat a shade lighter as they’d continue to cook and brown in the residual heat.

Used a tin 9 x 6-inch baking dish but an 8 x 8 should work as well.

TOOLS AND EQUIPMENTS

Aluminum,Laddle,Pan,Spatula,Can opener,Whisk,Refrigerator,Mold pan

Presented by Group 3

-Galindo(Leader)
-Custodio(secretary)
-Longcob
-Cirera
-Panaligan
-Besinga
-Bermudez

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