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How to make graham cake filipino recipe

How to make graham cake filipino recipe
  • 30 ounces sliced peaches
  • 14 ounces condensed milk (1 can)
  • 8 ounces table or all-purpose cream
  • eight to twelve pieces graham crackers
  1. Combine condensed milk and table cream and blend completely. Refrigerate for several hrs to thicken the mix.
  2. Arrange a layer of graham crackers inside a baking pan or any container of your liking.
  3. Pour 1 / 2 of the condensed milk and table cream mixture within the arranged graham crackers and spread before the crackers all well covered.
  4. Arrange some sliced peaches on the top from the mixture (you might slice the peaches in two to really make it thinner).
  5. Place another layer of graham crackers within the peaches.
  6. Pour-within the remaining mixture within the second layer of graham crackers and spread evenly.
  7. Top the mix using the remaining sliced peaches.
  8. Refrigerate overnight.
  9. Serve for dessert. Share and revel in!

like it,attempt ko to sa next off ko

Hello po, first i must appreciate posting the Egg cake recipe, last Sunday i made 2 pies also it arrived on the scene like what my dad usually bought b-4 fifteen years ago, dun s kanto s amin n me loaves of bread hihi,:) sobrang hapi ako kc following a decade i acquired an opportunity to taste it again due to ur site, at ang nka2tuwa i managed to get on my own through u obviously, thank u a lot po. Me request lng sna me bka pede noise po kaung mag publish ng Buko cake, thank u. God Bless and much more power!

I did previously do that in PI using mango. We known as it Mango Float. I visited Costco a few days ago and they've ripe mango from Mexico, i purchased it although it’s not really good as Philippines mango (best mango in the world) however it’s much better than using Hawaiian mango (that one has different taste). I additionally have cans of peaches within my kitchen and that i’m intending to invent something similar to mixing the peaches and mango. Can One refer to this as as &"PM Refrigerator Cake or PMRC? sounds funny. Hmmmm&... can’t imagine so how exactly does it taste like. We’ll see. &...

Panlasang Pinoy states

Aloha Janet. Seems like a pleasant idea. Tell me the way it switched out to ensure that we are able to try doing exactly the same. Relation to its our kababayans there in Hawaii.

First of all, Amazing site you have here. I frequently check it for pinoy-style recipes also it trully rocks !. The peach ref cake recipe is nostalgic in my experience coz my granny used to really make it using mango. She also calls it Mango Float. I really like the flavour (perfect comfort food) but my problem with it is always that it turns to ‘melt’ once outdoors the ref and when slices happen to be taken, the milk mixture oozes in to the empty space and ruins the appearance. So, I devised an alternateOr similar recipe that doesn’t depend much around the ref. I combine coconut milk, shredded kaffir lime leaves, full cream, condensed milk obvious gulaman inside a sauce pan and produce to some boil then strain the leaves. I bare this failry heated as i perform the graham peach layers. Once done, a couple of hrs within the ref is it requires for that gel to create. It’s like getting a pannacotta-ref cake hybrid. It doesn’t melt and also the texture is smooth and soft. ^_^

Panlasang Pinoy states

You should use any brand Catherine.

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