Love eating and preparing cake but hate or doesn’t know how to bake? Here’s a simple no-bake Fruit Cocktail Cake using Graham biscuits.
- Graham biscuits
- 1 can condensed milk
- 1 pack or can all-purpose cream
- 1 can fruit cocktail (drained)
- In a deep plastic container, arranged every piece of Graham biscuit in the bottom of your container, filling all the space this will serve as the first layer
- Mixed condensed milk and all-purpose cream in a bowl until well blended.
- Spread cream mixture on top of the first layer, enough to cover the whole area.
- Put another set of Graham biscuits, repeat the same procedure as in #3 and so on.
5. You can create 3 to 4 layers, on the top layer spread the fruit cocktails evenly as toppings and place the finished cake in the ref/freezer for an hour, then slice into serving size and serve. Enjoy!
Preparing this dessert is so easy and fun, actually this cake is done by my son who loves to make desserts, he did it while I was looking for noriko wigs online for our themed reunion party.
I love native snacks or “kakanin” in local dialect, usually made from glutinous rice like suman, biko, sapin-sapin, puto-bumbong and many more. Today I have this Suman sa ibos which I bought from a kakanin vendor, I usually dip this in brown sugar or if there’s no brown, to white sugar.
Anyways, I feel like a little adventurous today (naks!) I have a bottle of peanut butter here, why not try it since peanut butter naman is sweet di ba and it adds another flavor pa to the usual taste of suman.
Suman sa Ibus/ibos – A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos, and fixed with the leaf’s central shaft. This is then steamed using water mixed with “luyang dilaw” (turmeric) — giving it that distinctly yellow colour — and served either with a mixture of shredded coconut and sugar, or latik — (reduce coconut milk until white lumps form and simmer until golden brown). source: http://en.wikipedia.org/wiki/Suman_%28food%29
So there… believe me it’s really good, I can’t wait for “Manang Magsusuman” (the vendor) to come back and buy another bunch of suman…lol. I’m sure even kids will love it. Nice to have it for meryenda (afternoon snack) with hot cup of coffee or salabat (ginger tea) on the side or even for breakfast.
You should try it too.. Chow!!!