Gel Jose

Snack time at de Original Jamaican Pattie Shop and Juice Bar

Feeling peckish with hours to go before the next meal?

Why don’t you stave off your hunger with something tasty?

A Jamaican pattie (or two or more!), for instance.

de Original Jamaican Pattie Shop and Juice Bar

This flaky pastry traditionally tinted a golden yellow and filled with seasoned ground beef is claimed to be Jamaica’s No. 1 snack.

It came about when Cornish pastry was introduced in the Caribbean and was then combined with meat fillings flavored by seasonings from India, Africa and Jamaica. The Jamaican pattie then made its way to the US, Canada and UK in the 1960s and 1970s, brought by Jamaicans who migrated to these countries.

In 1990, it arrived in Southeast Asia by way of the Philippines when Fruitas Holdings, Inc. opened the first of many de Original Jamaican Pattie Shop and Juice Bar in Manila, where these yummy patties are baked – not fried! – fresh everyday.

Hubby was the first of us to develop a taste for the Jamaican pattie. His favorite from long before is the Cheezy Beef Pinatubo Pattie, which, as the name implies, was inspired by the volcanic eruption of Mount Pinatubo as evidenced by its spicy beefy flavor.

The rest of us in the fam were introduced to this delicacy during the quarantine when one of my former officemates opened a de Original Jamaican Pattie Shop and Juice Bar at the Zeta Tower in Bridgetowne Business Center some short distance from our home.

The kids and I developed a liking for the Cheezy Beef Pattie. We love its savory goodness, made even better by the cheese that accompanied the ground beef filling.

Each pattie is priced at Php59. Other variants available include Beef Pinatubo (without cheese), Cheeze Tomato, Cheezy Tuna and Chicken Stew.

Order a pattie bundled with a ready-to-drink Fruitas bottled juice (Mango, Four Seasons, Dalandan and Calamansi flavors available) for just Php88.

This branch of de Original Jamaican Pattie Shop and Juice Bar is located at Ground Floor, Zeta Tower, Bridgetowne Business Center, Libis, Quezon City, open for takeout or pickup.

However, it also offers free delivery within Barangay Santa Lucia in Pasig which is where I live. The patties can be delivered baked, for immediate consumption, or par-baked, so you can just reheat during snacktime. Well, isn’t that just awesome!

So when the fam is in the mood for some munchies, we know what to do.

If you’re near the area and want to order, send a message via Facebook, or call +63 917 5695300.

Inang Charing’s Cakes and Pastries now offers Strawberry Shortcake

Is it strawberry season in the Philippines already?

Way, waaaay back into my youth, I only got to taste this luscious red fruit when a family member brought home a precious basket as a pasalubong from a Baguio trip.

Due to its scarcity, eating the fruit fresh was considered sosyal… or shala, as the kids say it nowadays.

Thanks to developments in agriculture and transportation, strawberries are more widely available, making it easier for bakers and dessert makers to incorporate this delectable fruit in their creations.

Such is the case with Inang Charing Cakes and Pastries (read my previous post on this enterprising homebaker here), recently launching its newest offering: the Strawberry Shortcake.

Mhai Capili, the baker behind Inang Charing’s Cakes and Pastries, decided to add this dessert to the menu, taking advantage of the fresh Baguio strawberries being sold in the metro. She decided to test out the recipe forming in her head to see if it will work.

The result is a delightful eight-inch diameter confection made with a light spongy cake layered with thick whipped cream and fresh strawberries.

It is a delight to the senses: The spots of bright red made by the fruit against the light-colored cream and sponge cake draw the eyes. The smell of the fresh strawberries whet the appetite. The contrasts in textures in these elements make for an exciting mouthfeel. And, of course, the bursts of fruity sweetness against the sugary cream filling and cake sates any sweet tooth’s craving.

The best part is that this absolute showstopper of a dessert can be yours for just Php985!

Just order via Facebook or Instagram with a three-day lead time and pay via GCash or BPI bank deposit a day before your preferred pickup date.

Thank goodness there’s no need for me to break the bank, nor travel far, for that shala (or sosyal) feeling you get from eating a decadent slice of Strawberry Shortcake.

Disclosure: I got my cake for just Php785 as I chanced upon Inang Charing’s post regarding the sale price for one of its first-ever batch of Strawberry Shortcakes while I was browsing for dessert ideas for my daughter #ExhibitA’s birthday. You could probably say that I just couldn’t resist. Oh, #ExhibitA (and the whole fam) loved it too. 😋

Check out my blog posts on other small enterprises and startups in the food business:

The Jelly List: Chocolate dessert picks for World Chocolate Day

Did you know that World Chocolate Day falls on July 7?

On this day, you can expect chocolate lovers from all over the world to celebrate what they deem to be the end-all and be-all of foodstuffs: the chocolate.

Chocolate is prepared from the fruit of the tropical tree Theobroma cacao (the name translates to “food of the Gods). This tree is native to the Amazon and Orinoco river basins in South America, thriving in hot and humid areas. As chocolate’s global popularity grew, so did its cultivation, with cacao plantations in regions such as West Africa, South and Southeast Asia.

While chocolate is so versatile that it can even be used as an ingredient in savory dishes, my love for it stems from its sweet applications.

So, fellow foodies, allow me to share a sampling of my favorite chocolate dessert incarnations from various establishments in the metro.

Teddy Keng’s Chocolate Gateau from Chef Jessie’s Place

Chef Jessie’s version of the decadent chocolate cake, this confection is made of alternating layers of light chocolate cake and rich chocolate cream filling all covered with a rich, shiny ganache and decorated with an unfurling flower fashioned from chocolate. Definitely a choco-holic’s delight!

Chef Jessie’s Place is located at 1997 Pililla corner Obrero and Tanay Streets, Valenzuela, Makati City, open daily from 9am to 4pm for pick up and delivery. To order, text or call +63 917 8967880, +63 917 8330797 or +63 977 0976649 or email chefjessiesplace@chefjessie.com.

Read more about Chef Jessie’s Place here.

White Chocolate Creme Brulee from Bistro Manuel

This rich and creamy custard also features the subtle flavor tones of white chocolate, topped with a torched sugar sculpture and a tangy berry tartlet.

Bistro Manuel Bistro Manuel is located at Second Floor, Six Axis Center, 4347 B. Valdez Street, Poblacion, Makati City, now open for dine in as well as takeout. To book your table, fill out this questionnaire.

Chef Jessie’s creations are now available for delivery and pickup!

Fans of Chef Jessie Sincioco will surely be glad that her well-lauded creations will be easily accessible to them as we all enter the New Normal.

From her memorable beginnings as the baking category grand prize winner in The Great Maya Cookfest in 1983, becoming the very first Filipina Pastry Chef in 1990, her hands-on management of upscale restaurants through own company JCS Gastronomie, Inc, to being hand-picked to cook for His Holiness Pope Francis during the Pontiff’s 2015 visit to the Philippines, Chef Jessie has shown time and again that she can adapt to the changing needs of her clientele while maintaining the quality and craftsmanship her food creations have become known for.

With the metro now under a general community quarantine, with some restrictions still being applied to people’s movement, especially when dining out, Chef Jessie has made many of her celebrated culinary ouvres available via pick up and delivery, some of which were sent to me to sample and enjoy with my family.

Ciabatta Bread (Php100/loaf). Italy’s response to the French baguettes, this long, flat and rustic-looking loaf of bread (named after the slippers it resembled, apparently) was only invented in 1989 by Arnaldo Cavallari, but has the look and taste of old-fashioned breads. It’s perfect as an accompaniment to pastas and other savory dishes or as an appetizer when slathered with butter or dipped in to oil and balsamic vinegar.

Chef Jessie’s Special Dip for Bread (Php450 for 220g bottle). Speaking of dips, I also received a bottle of finely chopped red and green bell peppers, pimiento and grated parmesan in herbed olive oil, which went so well with the ciabatta bread. I liked the dip as is but Hubby preferred adding more grated parmesan to the dipped bread. Aside from snacking on the bread and dip while binge-watching on Netflix, we also included this combo to our meal when I cooked up some Creamy Pesto Chicken for the fam’s dinner.

Chocolate Gateau ala Teddy Keng (Php1,000 for 6-in | Php1,500 for 8-in). Chef Jessie’s version of the decadent chocolate cake, this confection is made of alternating layers of light chocolate cake and rich chocolate cream filling all covered with a rich, shiny ganache and decorated with an unfurling flower fashioned from chocolate.

As you can see from the description, this gateau is a chocoholic’s delight! Named after one of Chef Jessie’s friends, The Landmark founder Teddy Keng, the cake is said to be a rich, generous and subtly sweet as he is. Well, high praise indeed!

These culinary delights and more are available at Chef Jessie’s Place, the newly-built building which houses Chef Jessie’s pattiserie, restaurant and corporate offices. You can read more about it here.

Missing the experience of fine dining? Well, here’s some good news: Chef Jessie Rockwell Club is now open everyday from 10am to 5pm for dine-in. Prior reservations are required at +63 2 88906543, +63 2 88907630, +63 2 77290122 or +63 917 8967880. Read about my fine dining experience at Chef Jessie Rockwell Club here.
Disclosure: Product samples were provided to facilitate an honest review.

#QuarantineCookbook: Easy Creamy Pesto Chicken

Even while stuck at home because of the quarantine, I’m still a busy working mom. The demands of my job often precludes me from spending too much time in the kitchen.

This means that I rarely get enough time to devote to discovery and exploration of culinary possibilities to expand my family’s menu beyond the usual staples or to make dishes and ingredients from scratch.

This is why I’m so glad that I have a jar of The Saucier Homemade Classic Pesto in my ref.

In case you’re wondering, a saucier, also known as the saute chef, prepares the sauces, stews and the hot hors d’oeuvres as well as sautes food to order.

With The Saucier’s homemade and preservatives-free sauces and dressings in my cooking arsenal, it’s like I have my own saucier right in my kitchen. Coming up with an extraordinary home-cooked meal is so much easier when half the work is already done.

For our dinner last night, I made a new fam favorite: Creamy Pesto Chicken. Check it out!

Ingredients:

Half-kilo of boneless chicken thigh fillets (I prefer chicken thighs to chicken breasts as these tend to be juicier and more flavorful. Fortunately, I can get a pack of boneless filleted thighs at Landers.)
Salt and pepper to taste
2 1/2 tbsp The Saucier Homemade Classic Pesto
2 cups cherry tomatoes
1 tbsp all-purpose flour
3 cloves of garlic, finely minced
1 cup evaporated milk
1/2 cup grated parmesan

Procedure:

Rub the chicken pieces with salt, pepper and pesto sauce.

Prepare the sauce by whisking together the flour, garlic, pesto sauce and evaporated milk. Season the mixture with salt and pepper and mix well.

Heat the olive oil in non-stick pan then fry the chicken pieces for up to five minutes on each side or until thoroughly cooked. Set aside.

In the same pan, cook the cherry tomatoes in medium to high heat for up to a minute or until they begin to soften.

Add the sauce mixture to the skillet and bring to a boil.

Place the cooked chicken back into the pan and cook for up to three minutes until heated through and well-coated by the sauce, then remove from heat.

Serve your Creamy Peato Chickeb with pasta, rice, or in my fam’s case, some sliced Ciabatta and Special Dip from Chef Jessie which really strengthened our meal’s Italian flair.

Once again, my foray into the kitchen has yielded a hit with the fam!

Try this recipe out and let me know how it goes!

For more details or to get your hands on The Saucier’s sauces and dressings, as well as its tasty Mushroom Burger, visit The Saucier on Facebook or call +63 2 76233600, +63 2 79015526 or +63 917 8870125.

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

WWF-Philippines holds webinar on Food Safety in The New Normal

As part of its celebration of June as the National Safety Month, WWF-Philippines, the local arm of the World Wide Fund, held the Panda Talk Food Safety: Everyone’s Business, a timely topic as the country transitions to The New Normal.

Panda Talks are WWF-Philippines’ free livestreaming educational events which aim to equip the public with information on conservation in line with the organization’s initiatives.

With many Filipinos going into buying foodstuffs online and home-based food selling, there is a need to establish food safety and food waste management practices.

Host Janine Gutierrez, WWF-Philippines’ National Youth Ambassador, and speaker Melody Melo-Rijk, WWF-Philippines’ Project Manager for the Sustainable Diner Project, discussed ways in which consumers and home-based food businesses can practice food safety in a COVID-19 world.

“Food safety is actually a shared responsibility between the food businesses and the dining public,” shares Melo-Rijk. “We all have a stake in making sure that our food is safe, nutritious and healthy to eat.”

Since COVID-19 is transmitted from human-to-human, physical distancing has become the norm. Although there is no evidence that food of animal origin can transmit the disease, preventing food contamination will reduce foodborne illness and the likelihood that novel diseases such as COVID-19 will emerge.

With these in mind, Melo-Rijk shared best practices to ensure food safety for both consumers and food businesses.

Food Safety at Home. The home has emerged as the safest place to be as it is an environment that can be easily controlled by the consumer. Steps to further safeguard household members from disease include:

Practice personal hygiene at all times. Washing hands from nails to elbows for twenty seconds will help to remove physical dirt and reduce microbes. Daily and thorough bathing of each household member will also prevent contamination and disease transfer. It is also important to be mindful of your water usage so turn off your faucet while still soaping your hands.
Clean and sanitize. Cleaning is the removal of visible physical dirt from surfaces while sanitizing involves the use of anti-bacterial agents to eliminate invisible micro-organisms. It is important to sanitize (between 60% to 85% FDA-approved sanitizing solutions are best) after cleaning to help reduce all possible contaminants.
Separate raw and cooked food. Raw food contains more micro-organisms than cooked food so these should be kept apart to avoid cross-contamination. This also involves the utensils use to handle food during preparation: ideally, a separate set of knives and chopping boards should be assigned for raw and cooked food; if this is too costly, food preparers can just make sure to clean and sanitize each tool prior to shifting from raw food to cooked food and vice versa.
Cook and store food properly. The key to cooking and storing food is temperature. Microorganisms grow best between the 5 deg and 60 deg Celsius (or 40 deg to 130 deg Fahrenheit). Food should be stored below 5 deg Celsius to slow the growth of microorganism and cooked above 60 deg Celsius to eliminate them.
Consume fresh food and clean water from safe sources. Avoid overstocking food to assure their freshness upon consumption. Be sure to check expiry dates of packaged food and the state of fresh produce regularly.

Food Safety in Businesses. The Department of Tourism (DOT) has already released guidelines for restaurants and food businesses to follow to ensure the safety of the dining public in accordance with the measures set by the US Food and Drug Administration (US-FDA). These include:

Employees must be clean and healthy. Food business employees must be free from COVID-19 and other diseases. Therefore, they must always practice stringent personal hygiene, wear appropriate personal protection equipment (PPEs) such as gloves, hairnets, face masks and shields, work clothes and protective covers for shoes. They should undergo regular temperature checks and immediately report any symptoms to their employers. Diners must also be required to wear face masks, undergo temperature checks, step onto sanitizing mats and provide contact details for contract tracing.
Clean and sanitize. All surfaces in the dining and food preparation area (including utensils and equipment) must always be cleaned and sanitized. Ingredients should, of course, be meticulously cleaned.
Maintain physical distancing at all times. The standard of 2 meters (6 feet) must be practiced by employees and diners alike, supported by floor markers or signs. Self-service setups (wherein diners will proceed to different areas) and displays of food items (which will encourage diners to gather in certain areas) must be avoided.
Ensure protocols for delivery and pickup. Measures to ensure minimal physical contact should be implemented. For example, the use of cash or credit cards that involves physical objects changing hands should be avoided, and instead be replaced by cashless payment options like G-Cash and Paymaya which allow consumers to pay for their orders remotely using their mobile phones. Food delivery apps like GrabFood and FoodPanda have also released guidelines for contactless delivery which include designating a surface outside the home for the rider to drop off the order and pick up payment.

With these measures in place, the spread of diseases can hopefully be controlled and curtailed.

Minimizing Food Waste

Even in The New Normal, sustainability should still be a priority concern with food waste comprising 80% of the country’s solid waste. The Sustainable Diner Project is WWF-Philippines’ initiative that aims to lessen food wastage and contribute to the improvement of the implementation of sustainable consumption and production processes in the food service sector. From studies and talks done by the organization with stakeholders in the food industry, the project has provided steps that consumers and food business can follow to minimize food waste. These include:

Plan ahead. Check your refrigerator, pantry and other food storage areas and plan your menu before going out to buy food.
Check labels and expiry dates.
Ensure proper storage and preparation of food. Ensure that food storage equipment such as refrigerators and chillers are functioning properly. The designated food storage area should be a cool and dry place, free from rodents and pests. Make sure that the food you store is properly sealed to avoid attracting rodents.
Only buy products you can reasonably consume. Avoid overbuying food, especially perishables. WWF-Philippines also encourages consumers to buy “ugly” fruits and vegetables which are impertfect-looking produce due to discolorations or shape but are perfectly fine when peeled.
Be creative with your next meal. Being stuck at home has unleashed the hidden talent in cooking that many of us have. Try to maximize the existing ingredients in your pantry and even leftovers when preparing your next meal.

The Panda Talk Food Safety: Everyone’s Business may be viewed on Facebook.

About WWF-Philippines

WWF is one of the world’s largest and most respected independent conservation organizations, with over 5 million supporters and a global network active in over 100 countries. WWF’s mission is to stop the degradation of the Earth’s natural environment and to build a future in which humans live in harmony with nature, by conserving the world’s biological diversity, ensuring that the use of renewable natural resources is sustainable, and promoting the reduction of pollution and wasteful consumption.

WWF-Philippines has been successfully implementing various conservation projects to help protect some of the most biologically-significant ecosystems in Asia since its establishment as the 26th national organization of the WWF network in 1997.

Check out my other posts on conservation:

Header photo created by prostooleh – www.freepik.com

Food photo created by freepik – www.freepik.com

The Jelly List: Father’s Day gift ideas for your foodie dad

They say a dad is a son’s first hero and a daughter’s first love.

There’s no doubt that our fathers play a very important role in our lives. With Father’s Day coming in a few days, it’s time to think about what to give our dads as little tokens of our love and appreciation for all they have done and continue to do for us.

This task is even easier if our dads have a great love and regard for good food. Luckily, we have an abundance of great food choices that can be delivered straight to Dad’s doorstep to delight him come Father’s Day.

Let me share with you my top picks:

Pampanga’s Famous Cheesebread from LBS Bakeshop

If Daddy ever tasted Pampanga’s famous cheese bread, I’ll bet that he will be craving for more. As luck would have it, this delicacy is now easily available in the metro. At just Php299 for a box of thirty pieces of cheese bread, he can eat his fill of this yummy pastry from Pampanga’s LBS Bakeshop.

To order, just send a message through Facebook or Viber +63 999 8233340.

Pampanga’s favorite cheesebread, now in the metro!

Pampanga is famous for its cheese bread and rightly so!

Ever since I had my first taste of this tasty pastry during a trip to Pampanga a few years ago, I have been craving for it. Each piece has a lovely mix of milky, sweet and salty flavors from the soft and fluffy bread to the fragrant sugary cheese streusel topping. When served still warm from the oven, it gives off a an appetizing cheese-y smell which will beckon you to bite into it again… and again… and again.

Hindi mo pagsasawaan, as we Tagalogs say.

For a while I thought I will only get to taste this delicacy when passing through Pampanga on the way to Bataan during our family’s yearly Holy Week trip to my dad’s hometown, or when I’m lucky enough to have friends passing through the area buy a box (or two!) for me.

Well, imagine my delight when the heavens listened to my pleas and has now made this Pampanga favorite available in the metro!

LBS Bakeshop, formerly known as Apung Gari Bakery & Kiosk, is where Pampangenos go for a taste of the original cheese bread since it started operations in 1955. After taking on the name LBS Bakeshop (after Leonila B. Santiago, the former “L” in another Pampanga landmark, LA Bakeshop) in 2008, it has continued to make flavorful merienda dishes from Apung Gari’s original recipes such as palabok, arroz caldo, chicken mami and more available to locals.

And now, thankfully, it has also made two of its most popular products – its cheese bread and its soft and sweetly buttery Spanish bread – available to Metro Manila denizens through weekly deliveries to its main reseller in Quezon City.

For Php299, you can get a box containing:

30 pieces of cheesebread
25 pieces of Spanish bread, or
a mix of 20 pieces of cheesebread and 10 pieces of Spanish bread

I chose the last option as my son and I are crazy for cheese bread while Hubby and my daughter prefer Spanish bread. Since receiving my order, I re-heat two pieces of cheese bread to go with my coffee for breakfast every morning, and then re-heat enough pieces of the two breads for all of us for our afternoon merienda.

To get your hands on these yummy breads, send a message through Facebook or Viber +63 998 9694531 with the following details:

your order
full name
complete delivery address
mobile number
preferred mode of payment (BPI or GCash)

After receiving confirmation of your payment, you can book the pick up of your order through your preferred courier service.

Now that Pampanga’s famous cheese bread is here, I foresee a lot of happy breakfasts and snack times for me and the fam.

So why don’t you support a local business and order a box for your family and friends today?

Check out my blog posts on other small enterprises and startups in the food business:

Papa Diddi’s now offers ice cream cakes

Local ice cream brand Papa Diddi’s released its latest offering just in time for Father’s Day. Dubbed “Sweet Origins”, the handcrafted ice cream company is venturing into ice cream cakes, with 3 initial flavors – its signature flavor, Tres Leches made with condensada, carabao’s milk and coconut milk paired with a vanilla cake, Choco Lovin – a dark chocolate delight made with Batangas tablea punctuated with choco chips, matched with chocolate cake for that full dark chocolatey experience. Roasted strawberry ice cream with vanilla cake completes the new offering.

As the whole ice cream shop is a tribute to the owner’s late father, the company’s main Sorbetero, Paul Perez feels introducing it this Father’s Day is the most opportune time, despite the current lockdown.

“Though honoring our fathers should be an everyday thing, Father’s Day is a great way to show how you truly value your father in your life – and giving him something special – such as an ice cream cake, is one way of showing this.”

Papa Diddi’s is looking at expanding its cake line beyond just ice cream cakes, but to also include traditional cakes and pastries. As local flavors are the usual inspiration for most of its ice cream offering since it started in Maginhawa Street in 2015, the new cake line will follow the same thought – and as Perez teased “we always add a twist, thus our cake line will be something worth looking forward to.”

All the ice cream cakes are packed in 6 x2 inches bronze tin can and are priced at 500 pesos each. Same-day delivery can be made available as long as its orders come before 1PM.

Papa Didi’s branches are located at:

168 Maginhawa Street, Quezon City
Pobstacion, Valdez St. Poblacion, Makati City
4F Eastwood Citywalk 2, Libis, Quezon City
3F The Block, SM North Edsa, Quezon City
UGF SM Southmall, Las Pinas

Papa Diddi’s Handcrafted Ice Cream is a homegrown, handcrafted, heartfelt ice cream, proudly using fresh carabaos milk & select produce from farms, markets and gardens all over the Philippines.

For more details on Papa Diddi’s product offerings, check out its Facebook and Instagram accounts. It also delivers via FoodPanda.

Product details and images provided by Papa Diddi’s in a recent press release.

New ube flavors from What’s Your Flan?

Just when you thought you couldn’t possibly find a new way to enjoy ube, here comes What’s Your Flan? with two ube flavors to tickle your palate.

Ube, or purple yam, has been a trending food item since early last year, expanding its use from the halayang ube and ube ice cream we grew up with, to new confections and concoctions including ube cakes, ube pandesal, ube donuts and even ube frappes.

Today, I was able to taste two new custard-based desserts flavored by this versatile veggie from What’s Your Flan?

The brainchild of former OFW Princess Rosario, What’s Your Flan started out in 2009 as a home-based business centered on creating leche flan “with a twist.” Today, the company can boast of a myriad flavors of leche flan – including green tea matcha, strawberry with cashew, and more – as well as an expanded lineup of products including ice cream cakes and cheesecakes. (Recently, I was able to check out its Avocado Dalgona Gelato. More on that here.)

This time, What’s Your Flan? took the classic ube and applied it to two delectable flans desserts.

Ube Pandan (Php380). One of the company’s Premium Flantasy Cakes, it combines the flavor of ube and the appetizing aroma of pandan. Surprisingly, Hubby, though not a dessert-lover like me, excitedly dug into this flan as soon as I finished taking pictures. Apparently, it reminded him of the ube bars he enjoyed so much as a kid. (Creating a mental note for Father’s Day, hmm…)

Ube Peruvian Inspired Flan (Php450). Similar to us Pinoys, the people of Peru also have a love affair with sweets which start with their version of the leche flan: the Crema Volteada. This Latin dessert is given some twists through a special process that gives it a smooth and creamy mouthfeel as well as the subtle addition of the ube flavor to its rich milky taste. My daughter #ExhibitA, who is not an avid ube fan, loved how the ube in this dessert is not overpowering.

These flans are best enjoyed chilled, and consumed within five to seven days. (Well, they didn’t last a day in our household.)

With these ube-flavored flan creations, it sure looks like our collective obsession with ube won’t be going away anytime soon!

To get your hands on these ube flan confections and more, send a message to What’s Your Flan on Facebook or Instagram or call +63 916 497 8876.

Interested in starting your own business? What’s Your Flan is accepting applications for resellers and franchisees.

Disclosure: Product samples were provided to facilitate an honest review.

Check out my blog posts on other small enterprises and startups in the food business: