Mais Queso and Ube Macapuno Ice Candy

Mais Queso and Ube Macapuno Ice Candy from Pinay In Texas Cooking Corner

For Mais Queso

Ingredients:

Yield 20 pcs.

  • 1 *14.75oz. can cream style sweet corn
  • 1 cup finely shredded mild cheddar cheese
  • ¾ cup white sugar
  • 1 *7.6oz. can Nestle table cream
  • 3 cups fresh milk

For Ube Macapuno

Ingredients:

Yield 20 pcs

  • 1 cup Haleyang Ube
  • 1 cup sweetened macapuno
  • ¾ cup white sugar
  • 1 *7.6oz. can Nestle table cream
  • 3 cups fresh milk

Procedure:

1. For the Mais Queso, place sugar, cream and milk in a blender. Blend until sugar is dissolved. Add corn and cheese. Using a big spoon, mix until well combined.

For the Ube Macapuno, place ube, sugar, cream and milk in a blender. Blend until smooth. Add macapuno. Using a  a big spoon, mix until well combined.

2. Pour in a large bowl. Prepare the funnel, ice candy plastic bags, and a plate to hold the ice candy.

3. Place the funnel spout inside the opening of the ice candy plastic bag.

4. Stir the mixture before scooping a little more than ¼ cup of the mixture. Pour into the funnel. Make sure that you are holding the spout and plastic tightly so that the mixture won’t spill.

5. Twist the plastic just on top of the filled part then make a tight knot. A little bubble is normal. The ice candy has to be firm but not too tight so the plastic won’t rip.

* It can be hard for first timers, but practice makes perfect! You can practice by knotting some ice candy plastic with water in it.

6. Once you have done all your ice candy, wash them one by one to remove all the sticky spill. I also trim each plastic and just leave about an inch above the knot.  

7. Place them in a flat surface in your freezer. You can stack them on top of each other in a maximum of 3 layers but don’t put anything else on top of them. Freeze  overnight or until hard enough. Serve and enjoy!
Comments