Corn Ice Buko

Corn Ice Buko

INGREDIENTS:

PROCEDURE:

  1. Mix 1 can UFC Coconut cream and condensed milk.
  2. In each paper cup, add 1 Tbsp UFC Whole Corn Kernels.
  3. Pour in Coconut Cream mixture.
  4. Center the Popsicle sticks. Freeze for at least 6 – 12 hours

Other Recipes

Katsu Tofu

INGREDIENTS: 1 block (350 g) tofu, sliced thinly into 16 pieces 1 Tbsp Datu Puti Vinegar 1 pack (4 g) Wow Sarap All-in-One Seasoning 2

Read More »

Picadillo

INGREDIENTS: 4 cloves garlic, crushed 1 small onion, sliced ¼ cup ground pork ½ cup diced potatoes ½ cup diced carrots 1 pc red/green bell

Read More »

Cheesy Nachos

INGREDIENTS: 1 pack 280-300 g nachos / tortilla chips 1 pack (250 g) UFC Cheesy Overload Sauce        Toppings: 1 pc small onion,

Read More »