4 oz. powdered ube. Can be found in filipino food stores.

2 cups milk

1 (15 oz.) can condensed milk

2 egg yolks beaten slightly

2 tbsp. butter

•Stir ube powder into milk in a saucepan. Mix until smooth. Add condensed milk and cook stirring over low heat until mixture thickens. Gradually stir in 1/4 cup of hot ube mixture into beaten yolks, then gradually return simmering pot with the rest of mixture. Add butter and continue stirring constantly for about 10 minutes. Place on well oiled or buttered 3-cup mold. Chill until ready to serve. Unmold on a platter just before serving.

12 egg whites

2 cups sugar

1 tsp. cream of tartar

2 cups cashew nuts, chopped

•Beat egg whites until stiff but not dry. Sprinkle cream of tartar. Add sugar little by little until smooth and glossy. Fold in chopped nuts gradually. Spread mixture on several (4 or more) baking sheets lined with wax paper and greased with oil or butter. Bake in a moderate oven (300 degrees F) for 30 minutes or until brown.

(Filling)

12 egg yolks

1 lb. butter

2 c sugar

2 cups cashew nuts, chopped

1 cup water

•Combine the sugar and water and boil until thickened. Beat eggyolks until thick and lemon-colored. Add syrup and continue beating. Set aside and cool, preferably in a frig. or freezer. Cream butter until smooth. Add cooled eggyolk-sugar mixture gradually. Spread butter mixture in between layers and sprinkle nuts on top. Put in freezer at once.

1 cup condensed milk

5 egg yolks

1/3 cup mashed potato

1 Tbsp. vanilla

1 Tbsp. butter

Syrup

1 cup sugar

1/2 cup water

1/4 tsp. cream of tartar

•Combine all yema ingredients and cook until mixture is thick. Set aside to cool. When cool, roll into balls about 1 inch in diameter.

Prepare Syrup:

In a saucepan, blend sugar, water and cream of tartar. Bring to a boil until syrup is caramel-colored. Stick a toothpick into each yema ball, then dip in the syrup. Let cool on the greased baking pans, then wrap in colored cellophane.

Ingredients

1 cup sugar
2 cups water
1 bar white gulaman (or 1 pack Jell-O)
soaked in water and drained
2 cups cooked sago (tapioca pearls)

amelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman (or Jell-O) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes.

For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.

1 14 oz. canned condensed milk
2 eggs
1/2 cups sugar

In a large bowl combine milk and eggs, mix well.

Heat a large non - stick sauce pan and pour the mixture stirring occasionally until its becomes sticky

Remove from heat and cool a little, then shape into small balls and roll into the sugar so it wont stick to your hands. Makes 16-20 candies.