1. Whisk white egg and sugar until stiff peaks are formed, about 5 minutes.
2. Fold in nuts and bake for 30 minutes in a 250 degrees F oven.
3. Cut meringue into three layers.
4. Mix together butter, sugar, vanilla.
5. Spread butter cream on each layer.
6. Sprinkle nuts on top.

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1. Cut peeled camote into thin strips.
2. Mix brown sugar and flour with water and stir thoroughly..
3. Coat camote with sugar and flour mixture.
4. Prepare 3 tbsp of flattened camote mixture.
5. Deep fry in corn oil until golden brown.

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1. Soak gelatinous rice in water until soft.
2. Grind softened rice.
3. Mix water with ground gelatinous rice until sticky.
4. Mold into round shaped pieces.
5. Caramelize sugar in pan.
6. Add molded gelatinous rice and coconut milk from second washing.
7. Stir.
8. When almost done, add coconut cream

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1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain coconut milk and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charchoal 15 to 20 minutes or until done.

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1. Combine sweet rice flour and water then mix thoroughly to make dough.
2. Form into small balls and flatten.
3. Place flattened dough into boiling water.
4. When dough floats, palitaw is cooked.
5. Drain and let cool.
6. Roll in coconut flakes then sprinkle with toasted linga and sugar.

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1. Soak malagkit rice in water overnight.
2. Grind soaked malagkit finely.
3. Mix grated young coconut with ground malagkit.
4. Mold into tongue-size patties.
5. Fry and mix with melted sugar.

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1. Wash and clean fresh spinach.
2. Blanch and dip in cold water.
3. Starin.
4. Saute chopped garlic and onion in butter.
5. Add salt and pepper.
6. Mix eggs, fresh milk and sauteed fresh spinach.
7. Cook in desired aluminum mold shape.
8. Steam or bake in oven for 8-12 minutes or until done.

1. Clean and drain togonton.
2. Mix well with salt, pepper and cornstarch.
3. Form into patties then deep fry in hot oil until crisp and borwn.
4. Drain on paper towels.
5. Serve with vinegar and crushed garlic dip.

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1. Cook tapioca in water until no white spots are left.
2. Strain then rinse in cold water.
3. Set aside.
4. Dissolve 1 pack of coconut cream powder in 1 1/2 cups warm water.
5. Add sugar and milk.
6. Stir until dissolved.
7. Pour in cooked tapioca.
8. Add some crushed ice and banana extract.

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Cream Cheese Filling:
1 225-gram pack cream cheese
1/2 cup sugar
1 1/4 cups thick cream
1 tablespoon unflavored gelatin dissolved in
1/4 cup hot water
3 medium-sized mangoes, chopped
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1. Line a 9-inch springform pan with aluminum foil.

Prepare Crumb Crust:
1. Combine all the ingredients in a bowl.
2. Mix well.
3. Press evenly over the base of the prepared pan.
4. Refrigerate for 30 minutes.

Prepare Cream Cheese Filling:
1. Process cream cheese and sugar in a blender.
2. Add cream and process until smooth and well-combined.
3. Add cooled gelatin mixture.
4. Stir in chopped mangoes.
5. Pour into chilled crust.
6. Refrigerate for several hours until set.

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