Mocha Crumble

Here's a favorite dessert using MY San Grahams. What's best is it doesn't need to bake, just chill overnight!

INGREDIENTS
Crumble:
12 pieces MY San Grahams Chocolate
4 pieces MY San Grahams Chocolate, chopped
3/4 cup white sugar
2 tablespoons light corn syrup/hotcake syrup
2 tablespoons water
1 1/2 teaspoons baking soda
Filling:
1 tablespoon hot water
1 teaspoon instant coffee powder (if desired, add another teaspoon for stronger flavor)
1 cup all-purpose cream, chilled (1 cup = 250 ml brick)
6 tablespoons confectioner`s sugar


PROCEDURE
1. DO CRUMBLE. In a small saucepan, combine sugar, light corn syrup and water. Bring to a boil. Upon boiling, put to medium heat and continue boiling. DO NOT STIR. You know it is ready when mixture falls with a thread-like consistency when it is lifted with a spoon; this is about 15 minutes. Turn off heat. Add baking soda and chopped MY San Grahams Chocolate. Mix well. Immediately pour into a loaf pan or "liyanera" lined with greaseproof paper. Cool until hard. Cut into chunks.

2. DO COFFEE CREAM FILLING. In a bowl, whip chilled all-purpose cream until thick. Add confectioner`s sugar. Dissolve coffee powder in hot water. Add coffee to cream mixture. Mix well.

3. LAYER. In a 8 x 8 square pan, lay 6 pieces of MY San Grahams Chocolate . Pour half of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Top with prepared crumble. Serve.

Makes around 8 servings

Buko Pandan

Ingredients:
1 small bottle macapuno ( if using fresh buko use 6 pcs, scrape meat )
3 boxes unflavored green gulaman
4 and 1/2 cups water
4-5 pcs pandan leaves (or 1 bottle pandan extract)
2 cups pandan flavor nata de coco (or plain)
2 cans Nestle Cream
1/2 - 3/4 can condensed milk
1 cup small sago
2 eggyolks
1-2 scoops vanilla or pandan ice cream

How to do it:
1. Dissolve gulaman in water. Add pandan leaves or pandan extract. Simmer until gulaman dissolves. Put in a pan. Let cool. Cut into cubes. Set aside.
2. Blend Nestle cream and condensed milk in a saucepan. Heat using a double boiler. Stir continously to prevent bottom from burning. Place the eggyolk in a small bowl, add some hot cream mixture. Mix well then add to the cream mixture on the pan. Stir well until cream mixture has thicken a bit ( not too thick.) Cool completely and set aside.
3.In a large bowl combine the macapuno (remove the syrup), green gulaman, nata de coco(drain the liquid), sago and the cooled cream mixture. Blend well. Chill overnight.
4.Serve in a dessert cup and top with ice cream.