After a long day at school, nothing beats coming home to mom’s homemade merienda. Surprise your kids—and yourself!—with these three cozy and creamy-sarap snack recipes, all made with just one(!) pack of Nestlé All-Purpose Cream:
Yes! Each pack of Nestlé All-Purpose Cream equals 1 cup. Use measuring cups to get the exact amount needed in these recipes. This will also help you keep track of how much cream you have left in your pack, which you can store in the fridge until ready to use.
Give your instant ramen a richer, creamier soup with this quick upgrade. Whisk your instant ramen seasoning together with Nestlé All-Purpose Cream, grated garlic, and an egg. Add enough hot noodle water to make a thick soup; add less if you prefer a saucier consistency.
Cook noodles: Bring a pot of water to a boil. Cook noodles to package instructions. Save 1 cup hot noodle water, then drain noodles. Set aside.
Make creamy soup: Add ramen seasoning packet to a bowl. Add egg, grated garlic, and Nestlé All-Purpose Cream. Whisk to combine. Slowly add hot noodle water to the bowl, whisking constantly to get a creamy soup.
Finish and serve: Add noodles to the soup. Top with minced green onions and luncheon meat cubes (if using), then serve immediately.
You’ll be surprised by how easy it is to make cheese pimiento spread from scratch. This recipe provides a base that you can tweak to your preference. How cheesy do you like it? Add less or more cheese than called for. Want more brightness? Use a tangy mayo or add a splash of vinegar. A quarter-cup of Nestlé All-Purpose Cream makes this spread irresistible.
Make spread: Combine diced red pimiento, grated cheese, mayonnaise, Nestlé All-Purpose Cream, salt, and pepper in a mixing bowl. Use a rubber spatula to mix everything together. Taste and adjust seasoning with more salt and pepper as desired.
Store and serve: Transfer cheese pimiento spread to a bowl or container, cover, and store in the fridge for up to 1 week. This allows the flavors to meld together better. Use cheese pimiento spread for toast, sandwiches, or crackers.
Bilo-bilo is a Filipino dessert soup of glutinous rice balls cooked in coconut milk. The name comes from Hokkien bi lu, meaning sticky rice. While making the bilo-bilo from scratch takes time, it pays off in a cheery, colorful snack full of chewy textures. We make the coconut soup extra creamy with Nestlé All-Purpose Cream Now imagine having a hot bowl on a rainy afternoon!
Prepare bilo-bilo: Combine glutinous rice flour and water in a large mixing bowl. Mix and knead until it forms a smooth dough. Divide dough into two, then place one half into a separate bowl with ube extract. Knead again until color is evenly distributed. You should now have purple and plain-colored dough.
Pinch a tablespoon-sized portion of dough and roll between your hands into a small ball. Repeat until all of the dough has been rolled into purple and plain-colored balls. Set aside.
Make ginataan: Combine water, coconut milk, and white sugar in a heavy-bottomed pot over medium heat. Once simmering, add saba bananas and kamote. Cover and cook until kamote is cooked through, about 10 minutes.
Cook bilo-bilo: Add bilo-bilo to the ginataan. Cover and simmer until bilo-bilo is fully cooked, about 3–5 minutes.
Finish and serve: Add cooked sago and finish with Nestlé All-Purpose Cream. Stir to combine. Divide ginataan between small bowls and serve hot.
