Ingredients:

For filling:
½ cup Clara Ole Mango Jam
as needed slurry (cornstarch and water)

For buchi:
1 ½ cup glutinous rice flour
¼ cup water
½ cup Clara Ole Mango Jam
½ cup sesame seeds
as needed oil for deep frying

Procedure:
1. To make the filling, heat Clara Ole Mango Jam in a saucepan and thicken with slurry. Set aside.
2. Combine rice flour, water, and Clara Ole Mango Jam in a bowl, stirring with a wooden spoon until very well combined. The dough will not come together like bread dough, but will be crumbly.
3. Roll out the dough into a cylinder and cut into 12 portions
4. Take a portion of the dough and form it into a ball. Make an indentation in the middle with the back of a wooden spoon large enough for a teaspoon of filling. Take a teaspoonful of filling and enclose it in the dough, pressing gently to make sure none of the filling peeks through. Make sure there are no cracks in the dough.
5. Moisten the ball with a little bit of water then dip it into the sesame seeds and coat well.
6. Preheat the oil in a deep-fryer or wok to 350°F.
7. Deep-fry the balls, 2-3 at a time. Cook the balls until the dough is cooked through and sesame seeds are golden, about 3 minutes.
8. Drain on paper towels and serve warm.

Ingredients:
2 pcs apples, cored and diced
2 cups honey dew melon, diced
1 pack all-purpose cream
2 tbsp Clara Ole Dalandan Jelly

Procedure:
1. Mix altogether, all-purpose cream and Clara Ole Dalandan Jelly.
2. Add diced fruits in the cream mixture.
3. Chill for 10 minutes then serve.

Ingredients:

1 cup hotcake mix
1 cup water
1 pc egg
1 pc mango, sliced
60 ml mango puree, fresh
25 g butter
15 ml brandy
5 ml Clara ole Mango Jam
50 ml Clara Ole Cinnamon Pancake Syrup
50 ml Clara Ole Choco Syrup
4 scoops vanilla ice-cream

Procedure:
1. Combine hotcake mix, water and egg. Mix until it achieves a smooth consistency.
2. In a Teflon pan, pour the mixture to make crepes. Make at least 4 crepes then, set aside.
3. In a saucepot, combine Clara Ole Choco Syrup and 10g butter. Mix well until integrated. Keep warm.
4. In another saucepan, melt the remaining butter, add Clara Ole Mango Jam and the brandy. Pour in Clara Ole Cinnamon Pancake Syrup and the mango puree.
5. Fill each crepe with mango slices and top with mango jam mixture. Fold crepe over to cover the filling.
6. Top with 1 scoop ice-cream and drizzle with the choco mixture.

Ingredients:
1 ¼ cups graham cracker crumbs
¾ cup margarine, melted
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tsp vanilla extract
1 cup heavy cream

** for the Topping:
1 cup water
1 sachet unflavored gelatin
½ cup Clara Olé Strawberry Jam

** for the Garnish:
Whipped cream
Ripe mango

Procedure:
1. In a small pan, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Chill until set.
2. In large bowl, combine cream cheese, sugar, and vanilla. Mix well.
3. In a medium bowl, whip cream until stiff peaks form. Fold in whipped cream into cream cheese mixture. Spread over cooled crust.
4. Make topping. Boil water in a saucepan. Off the heat, add in the gelatin and stir until smooth. Cool at room temperature. Stir in the jam. Top the cream cheese with prepared topping. Smooth with knife or spatula to cover.
5. Chill in refrigerator until serving.
6. Garnish with whipped cream rosettes and sliced mangoes.
*can also use ramekins for individual servings.

A Taste Of Life
Anything Round Episode
January 01, 2006

Ingredients:
1 cup flour — sifted
1 tsp baking powder
1/8 tsp salt
1/4 tsp cinnamon
5 tbsps butter
1 pc egg
1/3 cup milk
2 tbsps powdered milk
1/2 cup Clara Ole Strawberry Jam 320g.
2 pcs banana, sliced diagonally

Procedure:
1. Mix together 2 tablespoons butter with 1 tablespoon Clara Ole Strawberry Jam to make strawberry butter. Form into quenelles and chill to make it set.
2. Mix together flour, baking powder, salt, cinnamon, and 3 tablespoons butter in a bowl.
3. In another bowl, combine egg, milk, powdered milk and Clara Ole Strawberry jam. Pour this into the flour and butter mixture and mix well until smooth.
4. Grease a well-heated nonstick pan with butter and drop spoonfuls of the pancake mixture, top with banana slices. Flip pancakes when bottom side is cooked.
5. Transfer cooked pancakes to a plate and top with strawberry butter.

Ingredients:

1 cup hot cake mix
1 cup water
1 pc egg
1 pc orange, navel, slices
60 ml orange juice, fresh
15 g butter
5 ml orange concentrate, sunquick
15 ml brandy
50 ml Clara Ole Cinnamon Pancake Syrup
50 ml Clara Ole Chocolate Syrup
10 g butter

Procedure:
1. Combine hot cake mix, water and egg until smooth consistency.
2. In a Teflon pan, pour the mixture to make crepes, make at least 4 crepes. Set aside. 3. In another sauce pot, combine Clara Ole Chocolate Syrup and butter until incorporated, keep warm.
4. In another sauté pan, melt butter and brown the orange slices. Add the orange concentrate and the brandy. Pour in Clara Ole Cinnamon Pancake Syrup and orange juice.
5. Add the crepes to warm through. Plate with the sauce.
6. Pour over the chocolate mixture.

Ingredients:

½ cup Clara Ole Original Pancake Syrup 355ml.
12 pcs egg yolks
1 can condensed milk (14-ounce can)
475 ml milk (1 pint)
½ tsp Clara Ole Dalandan Jelly 320g.
½ tbsp vanilla extract
as needed brown sugar
1 pack lumpia wrapper
as needed cooking oil
as needed Clara Ole Cinnamon Pancake Syrup 355ml.
as needed confectioners’ sugar

Procedure:
1. In a pan, bring to a boil Clara Ole Original Pancake Syrup. Line molds with syrup and set aside.
2. Mix egg yolks, milk, condensed milk, Clara Ole Dalandan Jelly, and vanilla extract.
3. Pour egg mixture into the molds lined with syrup. Cover with foil.
4. Place molds in a larger pan half filled with water. Bake in a 375F pre-heated oven for about an hour or until firm.
5. Invert molds onto a plate to release flan.
6. Cut flan into ¾ x ¾ x 4 – inch pieces and roll in brown sugar.
7. Wrap the flan pieces with lumpia wrapper (into turons) and deep fry until golden brown.
8. Transfer onto a plate and drizzle with Clara Ole Cinnamon Pancake Syrup.
9. Dust with a little bit confectioners’ sugar.

Ingredients:

2 cups flour
½ cup confectioner’s sugar
1 block butter
½ cup sugar
1 tbsp flour
1 tsp baking powder
¼ tsp salt
4 pcs eggs
1 tbsp calamansi rind, grated
2 tbsps calamansi juice
1 cup Clara Ole Calamansi Jelly

Procedure:
1. Sift flour and powdered sugar together. Cut in butter until well blended.
2. Press mixture over bottom of a 9”x 13” x 2” pan. Bake about 25 minutes at 300°F until lightly browned.
3. Whisk together remaining ingredients and spread on top of the baked crust.
4. Bake at 350°F for 25 to 30 minutes. Dust with confectioner’s sugar on top and cut into squares.