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Brooke Farms Philippines, Quezon City (2026)

14/03/2026

Treat yourself to the luxuriously smooth and creamy goodness of Leche Flan using Brooke Farms Condensed Creamer, a dessert that never fails to impress.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
For the Caramel:
1 cup sugar
1/4 cup water
For the Flan:
1 can (390g) Brooke Farms Condensed Creamer
1 can (370ml) evaporated milk
10 egg yolks
1 teaspoon vanilla extract

𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
𝟭. 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗖𝗮𝗿𝗮𝗺𝗲𝗹:
- In a saucepan, combine sugar and water.
- Cook over medium heat, stirring constantly until the sugar dissolves and turns into a golden brown caramel.
- Quickly pour the caramel into the bottom of your llanera (flan mold) or any round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
𝟮. 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗙𝗹𝗮𝗻 𝗠𝗶𝘅𝘁𝘂𝗿𝗲:
- In a large mixing bowl, combine Brooke Farms Condensed Creamer and evaporated milk. Mix well.
- In another bowl, lightly beat the egg yolks. Strain the egg yolks to remove any solids and achieve a smoother flan texture.
- Add the beaten egg yolks and vanilla extract to the milk mixture. Mix until well combined.
𝟯. 𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝗲 𝗮𝗻𝗱 𝗖𝗼𝗼𝗸:
- Pour the flan mixture into the caramel-coated mold.
- Cover the mold with aluminum foil to prevent water from getting into the flan during cooking.
𝟰. 𝗦𝘁𝗲𝗮𝗺 𝘁𝗵𝗲 𝗙𝗹𝗮𝗻:
- Place the covered mold in a steamer and steam over medium heat for about 45-50 minutes, or until the flan is set. You can check for doneness by inserting a knife into the center; it should come out clean.
- Alternatively, you can bake the flan. Preheat your oven to 350°F (175°C). Place the mold in a larger baking pan filled with hot water (water bath) and bake for about 1 hour.
𝟱. 𝗖𝗼𝗼𝗹 𝗮𝗻𝗱 𝗦𝗲𝗿𝘃𝗲:
- Once cooked, remove the flan from the steamer or oven. Let it cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
- To serve, run a knife around the edges of the mold to loosen the flan. Place a serving plate on top of the mold and invert to release the flan onto the plate, allowing the caramel to drizzle over the top.

Enjoy your delicious Leche Flan made with Brooke Farms Condensed Creamer!

13/03/2026

Fill your bowl with the warm, creamy goodness of Chicken Arroz Caldo made with Brooke Farms Glutinous Rice! 🍲

Every spoonful is pure comfort! 🥄

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 cup Brooke Farms Glutinous Rice, rinsed
- 500g chicken (thighs, drumsticks, or breast), cut into pieces
- 6 cups chicken broth
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced into thin strips
- 2 tbsp fish sauce (patis)
- Salt and pepper, to taste
- 1 tbsp cooking oil
- Green onions, chopped (for garnish)
- Hard-boiled eggs, sliced (for garnish)
- Calamansi or lemon wedges, for serving
- Fried garlic bits, for garnish

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
𝙎𝙖𝙪𝙩é 𝙩𝙝𝙚 𝘼𝙧𝙤𝙢𝙖𝙩𝙞𝙘𝙨: In a large pot, heat the oil over medium heat. Add garlic and ginger, and cook until aromatic. Add the onion and sauté until translucent.
𝘾𝙤𝙤𝙠 𝙩𝙝𝙚 𝘾𝙝𝙞𝙘𝙠𝙚𝙣: Add the chicken pieces and cook until lightly browned on all sides. Season with fish sauce, and continue to stir until well coated.
𝘼𝙙𝙙 𝙍𝙞𝙘𝙚 𝙖𝙣𝙙 𝘽𝙧𝙤𝙩𝙝: Pour in the rinsed Brooke Farms Glutinous Rice, then add the chicken broth. Bring to a boil, then reduce heat to low and let simmer.
𝙎𝙞𝙢𝙢𝙚𝙧 𝙐𝙣𝙩𝙞𝙡 𝙏𝙝𝙞𝙘𝙠𝙚𝙣𝙚𝙙: Stir occasionally to prevent the rice from sticking to the bottom. Cook until the rice is soft and the porridge reaches a thick consistency (about 30-40 minutes). Season with salt and pepper to taste.
𝙂𝙖𝙧𝙣𝙞𝙨𝙝 𝙖𝙣𝙙 𝙎𝙚𝙧𝙫𝙚: Ladle the arroz caldo into bowls, and top with fried garlic, green onions, and a hard-boiled egg slice. Serve with calamansi or lemon wedges on the side.

Enjoy this cozy and hearty Filipino comfort food!

ctto: 📷 https://www.kawalingpinoy.com/

12/03/2026

Experience pure bliss with every spoonful of homemade 𝘂𝗯𝗲 𝗵𝗮𝗹𝗮𝘆𝗮, enhanced by the creamy richness of Brooke Farms coconut milk and Brooke Farms condensed milk.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 kg purple yam (ube)
- 1 (400ml) Brooke Farms Coconut Milk
- 1 can (300ml) Brooke Farms Condensed Milk
- 1 cup sugar (adjust to taste)
- 1/2 cup butter or margarine

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
1. Peel the yam and cut it into small cubes.
2. In a pot, boil the cubed purple yam until it becomes soft and can be easily mashed with a fork.
3. Once the purple yam is cooked, drain any excess water and mash it until smooth.
4. In a separate pan, combine the mashed purple yam, Brooke Farms Coconut Milk, and sugar. Cook over medium heat while continuously stirring to prevent sticking.
5. Once the mixture thickens slightly, add in the Brooke Farms Condensed Milk and continue to cook over low heat for about 30-45 minutes or until the mixture reaches your desired consistency.
6. Stir in the butter or margarine until fully incorporated into the halaya mixture.
7. Continue cooking and stirring until the halaya is thick enough to hold its shape when spooned onto a plate.
8. Remove from heat and transfer to serving dishes or containers.
9. Let it cool completely before serving or storing in the refrigerator.
10. Enjoy your homemade Ube Halaya made even more delicious with Farms Coconut Milk and Brooke Farms Condensed Milk!

𝗧𝗶𝗽𝘀:
- Stirring continuously is key to achieving the right texture and preventing the ube mixture from burning.
- Adjust the sweetness by adding more or less sugar according to your preference.
- For a richer flavor, you can add more butter or a bit of coconut milk.

02/02/2026

Sweetness in every bite, creaminess in every layer – Mango Graham is the dessert perfection!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
2 ripe mangoes, peeled and sliced into thin strips
1 pack (200g) whole Graham crackers
1 pack (200g) Graham crackers, crushed
1 can (380g) Brooke Farms Condensed Milk
1 pack (250ml) all-purpose cream
1/2 cup milk (optional, to adjust consistency)
1/2 teaspoon vanilla extract (optional)
1 tablespoon sugar (optional, for added sweetness)

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
Prepare the Cream Mixture:
- In a large mixing bowl, combine the Brooke Farms Condensed Milk, all-purpose cream, and vanilla extract (if using). If you'd like a smoother consistency, add 1/2 cup of milk.
- Stir until well combined and smooth. Taste and add sugar if you prefer a sweeter flavor. Set aside.

Prepare the Crushed Graham Crackers:
- Crush the Graham crackers using a rolling pin or food processor until they are small, coarse pieces. Set aside.

Assemble the Layers:
First Layer: In a rectangular or square serving dish, place a layer of whole Graham crackers at the bottom, arranging them to fit the size of the dish.

Second Layer: Pour some of the cream mixture over the whole Graham crackers and spread it evenly with a spatula.
Third Layer: Add a layer of mango slices on top of the cream mixture.

Repeat the Layers:
- Add another layer of whole Graham crackers on top of the mango slices.
- Pour more of the cream mixture over the crackers and spread evenly.
- Add another layer of mango slices.
- Continue layering in this pattern: whole Graham crackers, cream mixture, and mango slices until you’ve used up the ingredients, finishing with the cream mixture.

Top Layer:
- For the top layer, sprinkle the crushed Graham crackers evenly over the final layer of cream and mango slices. This will give a nice crunch to the top of the dessert.

Chill the Dessert:
- Once you've finished assembling the dessert, refrigerate it for at least 4 hours or overnight to allow the flavors to meld and for the layers to set.

Serve:
- After chilling, slice the Mango Graham into squares or rectangles. You can garnish with extra mango slices on top,

ccto: 📷 https://zhangcatherine.com/

25/12/2025

Wishing you a Merry Christmas and a Happy New Year! May your holidays be filled with love and joy. ✨❤️🎉

06/11/2025

A rich and creamy blend of coconut milk, munggo beans, and sticky rice — Ginataang Munggo is Filipino dessert at its best!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
1 cup Brooke Farms Glutinous Rice
1/4 cup mung beans, toasted
3 cups water
2 cups Brooke Farms Coconut Milk
1/2 cup sugar (adjust to taste)
1/4 teaspoon salt

Optional: 1/2 cup coconut cream (for added richness)
Optional toppings: sliced ripe bananas, jackfruit strips, or sweetened coconut strips

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
𝙏𝙤𝙖𝙨𝙩 𝙩𝙝𝙚 𝙈𝙪𝙣𝙜 𝘽𝙚𝙖𝙣𝙨: In a dry pan, toast the mung beans over medium heat until they turn golden brown and release a nutty aroma. This step enhances the flavor of the mung beans. Set aside to cool slightly.
𝙍𝙞𝙣𝙨𝙚 𝙩𝙝𝙚 𝙂𝙡𝙪𝙩𝙞𝙣𝙤𝙪𝙨 𝙍𝙞𝙘𝙚: Rinse the Brooke Farms Glutinous Rice under cold water until the water runs clear. Drain and set aside.
𝘾𝙤𝙤𝙠 𝙩𝙝𝙚 𝙈𝙪𝙣𝙜 𝘽𝙚𝙖𝙣𝙨: In a large pot, combine the toasted mung beans with 3 cups of water. Bring to a boil, then reduce the heat to simmer and cook for about 10-15 minutes or until the mung beans are tender.
𝘼𝙙𝙙 𝙩𝙝𝙚 𝙍𝙞𝙘𝙚 𝙖𝙣𝙙 𝘾𝙤𝙘𝙤𝙣𝙪𝙩 𝙈𝙞𝙡𝙠: Add the rinsed glutinous rice, Brooke Farms Coconut Milk, and salt to the pot. Stir well to combine.
Simmer over low heat, stirring occasionally to prevent sticking, for 20-25 minutes or until the rice is cooked and the mixture has thickened.
𝙎𝙬𝙚𝙚𝙩𝙚𝙣 𝙩𝙝𝙚 𝙈𝙞𝙭𝙩𝙪𝙧𝙚: Add sugar and continue stirring until it dissolves. Adjust the sweetness according to your preference. If using coconut cream, add it at this stage for a creamier texture.
𝙎𝙚𝙧𝙫𝙚: Once the mixture is thick and creamy, remove from heat. Let it cool slightly before serving. Top with sliced bananas, jackfruit, or sweetened coconut strips if desired.

Enjoy your Ginataang Munggo warm or at room temperature! The rich coconut flavor from Brooke Farms Coconut Milk and the chewiness of Brooke Farms Glutinous Rice make this a deliciously comforting dessert.

ccto: 📷 https://amiablefoods.com/ginataang-munggo/ (visit her site for more recipes)

20/09/2025

The sweetness you crave, the creaminess you love! Buko Pandan made extra special with Brooke Farms Sweetened Condensed Creamer.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 2 packs (90g each) pandan-flavored gelatin
- 4 cups water (for gelatin)
- 2 young coconuts, grated into strips
- 1 can (380ml) Brooke Farms Sweetened Condensed Creamer
- 1 cup all-purpose cream
- 1/2 tsp pandan extract (optional, for extra flavor)
- Shredded ice or small ice cubes (optional)

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
𝙋𝙧𝙚𝙥𝙖𝙧𝙚 𝙩𝙝𝙚 𝙋𝙖𝙣𝙙𝙖𝙣 𝙂𝙚𝙡𝙖𝙩𝙞𝙣:
Dissolve the pandan-flavored gelatin in 4 cups of water as per package instructions.
Bring to a boil, stirring occasionally until the gelatin is fully dissolved.
Pour the mixture into a shallow tray and refrigerate until set (about 1 hour).
Once firm, cut the gelatin into small cubes and set aside.

𝘾𝙤𝙢𝙗𝙞𝙣𝙚 𝙩𝙝𝙚 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
In a large bowl, mix the grated coconut strips, Brooke Farms Sweetened Condensed Creamer, and all-purpose cream.
Add the pandan extract if you want a more pronounced pandan flavor.
Gently fold in the pandan-flavored gelatin cubes.

𝘾𝙝𝙞𝙡𝙡 𝙖𝙣𝙙 𝙎𝙚𝙧𝙫𝙚:
Mix well and chill in the refrigerator for at least 2 hours.
Serve cold, optionally with shredded ice or small ice cubes for a more refreshing dessert.

Enjoy your creamy and indulgent Buko Pandan with the rich sweetness of Brooke Farms Sweetened Condensed Creamer!

ccto: 📷 https://tastephilippines.com/

15/03/2025

🥛 Rich, creamy, and perfectly sweet Filipino custard spread

Ingredients:
• 1 can (390g) Brooke Farms Condensed Creamer
• 3 egg yolks
• ¼ cup butter (unsalted)
• 1 tsp vanilla extract
• ¼ cup grated cheese (optional, for a cheesy twist)

Instructions:
1. Set up a double boiler:
o Fill a pot with water and bring it to a gentle simmer.
o Place a heatproof bowl over the pot (ensure it doesn’t touch the water).
2. Mix and cook:
o In the bowl, combine Brooke Farms Condensed Creamer, egg yolks, and butter.
o Stir continuously over low heat to avoid curdling.
3. Thicken the spread:
o Keep stirring for 10-15 minutes until the mixture thickens to a spreadable consistency.
o Add vanilla extract and mix well.
o Stir in grated cheese if you want a creamier, slightly salty contrast.
4. Cool and store:
o Remove from heat and let it cool.
o Transfer to a sterilized jar and refrigerate for up to 2 weeks.

Serving Suggestions:
✅ Spread on pandesal, toast, or crackers
✅ Use as a pastry filling
✅ Drizzle over pancakes or waffles

Enjoy your homemade yema spread! 🍯

ccto: 📷 https://www.foxyfolksy.com/ (visit the site for more recipes)

08/03/2025

Made with love, wrapped in banana leaves, and cooked to perfection—Filipino tamales at their finest! 🌿👌

𝗙𝗶𝗹𝗶𝗽𝗶𝗻𝗼 𝗧𝗮𝗺𝗮𝗹𝗲𝘀 𝗥𝗲𝗰𝗶𝗽𝗲 (𝗞𝗮𝗽𝗮𝗺𝗽𝗮𝗻𝗴𝗮𝗻 𝗦𝘁𝘆𝗹𝗲)
𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 𝟲-𝟴
𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 𝟯𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀
𝗖𝗼𝗼𝗸 𝗧𝗶𝗺𝗲: 𝟭 𝗵𝗼𝘂𝗿

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
For the Dough (Masa):
• 2 cups rice flour
• 2 cups coconut milk
• 1 ½ cups water
• ½ cup ground peanuts
• 2 tbsp annatto (achuete) oil
• 1 tbsp sugar
• 1 tsp salt

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴:
• ½ cup cooked chicken breast, shredded
• ½ cup cooked pork, diced (optional)
• 2 hard-boiled eggs, sliced
• ½ cup chorizo or Chinese sausage, sliced

𝗙𝗼𝗿 𝗪𝗿𝗮𝗽𝗽𝗶𝗻𝗴:
• 6-8 banana leaves (cut into squares and softened over low heat or by steaming)
• Kitchen twine or strips of banana leaf for tying
________________________________________
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
* Prepare the Dough (Masa):
1. In a saucepan over low heat, mix rice flour, coconut milk, water, ground peanuts, sugar, and salt. Stir continuously to prevent lumps.
2. Once the mixture starts thickening, divide it into two portions:
o Plain white masa (leave one portion as is).
o Orange masa (mix the second portion with annatto oil for color).
3. Continue cooking both mixtures, stirring until thick and smooth. Set aside.

* Assemble the Tamales:
1. Lay a banana leaf square on a flat surface.
2. Spread a layer of the white masa, then add a layer of the orange masa on top.
3. Arrange a slice of hard-boiled egg, chorizo, shredded chicken, and pork in the center.
4. Fold the banana leaf into a rectangular parcel, making sure the filling is enclosed. Secure it with twine or strips of banana leaf.

* Steam the Tamales:
1. Arrange the wrapped tamales in a steamer and steam over medium heat for 45-60 minutes.
2. Remove from heat and let cool slightly before serving.

ccto: https://www.kawalingpinoy.com/ (visit the site for more recipes)

22/02/2025

Mushrooms + Pork Adobo = a match made in foodie heaven! Who’s hungry? 😋🍄

Here's the recipe:

Ingredients:
1 kg pork belly (or pork shoulder), cut into chunks
2 cups whole button mushrooms (fresh or canned, drained)
1/2 cup soy sauce
1/4 cup vinegar
1 cup water
1 head garlic, minced
1 onion, sliced
2 bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar (optional, for a slightly sweet touch)
1 tbsp oyster sauce (optional, for extra umami)
2 tbsp cooking oil
Salt and pepper to taste

Instructions:
1. Sear the Pork: Heat oil in a pot over medium heat. Sear the pork chunks until lightly browned on all sides. Remove excess oil if needed.

2. Sauté Aromatics: Add minced garlic and sliced onions. Sauté until fragrant.

3. Simmer the Pork: Pour in soy sauce, vinegar, and water. Do not stir yet. Add bay leaves and whole black peppercorns. Bring to a boil, then lower the heat and let it simmer for 30 minutes or until pork is tender.

4. Add Mushrooms: Toss in the whole button mushrooms and mix well. Add oyster sauce and brown sugar (if using). Let it simmer for another 10 minutes.

5. Adjust Seasoning & Reduce Sauce: Taste and adjust seasoning with salt and pepper. If you prefer a thicker sauce, let it simmer uncovered until the sauce reduces.

6. Serve & Enjoy: Remove from heat and serve hot with steamed rice. Enjoy your Pork Adobo with Whole Mushroom!

ccto: 📷 https://salu-salo.com/ (visit they site for more recipes)

08/02/2025

The perfect balance of chewiness, creaminess, and sweetness in every bite!

𝙃𝙚𝙧𝙚'𝙨 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚:
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
2 cups desiccated coconut
½ cup Brooke Farms Condensed Creamer
½ cup granulated sugar
½ cup all-purpose flour
¼ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
1. Preheat oven to 350°F (175°C). Line a mini muffin tray with paper liners or lightly grease it.
2. In a mixing bowl, whisk the eggs and sugar until well combined.
3. Add Brooke Farms Condensed Creamer, melted butter, and vanilla extract. Mix well.
4. Stir in desiccated coconut and flour, then mix until evenly combined. The batter should be thick.
5. Spoon the mixture into the prepared muffin tray, filling each cup about ¾ full.
6. Bake for 18-20 minutes or until the tops are golden brown.
7. Remove from oven and let cool completely before serving.

𝗡𝗼𝘁𝗲:
For extra flavor, you can add ¼ cup of chocolate chips, chopped nuts, or a sprinkle of shredded cheese before baking. These macaroons also store well in an airtight container for up to a week.

Enjoy these sweet, chewy, and creamy macaroons—perfect for snacks or gifts!

ccto: 📷 https://www.kawalingpinoy.com/ (visit they site for more recipes)

01/02/2025

Classic adobo meets rich coconut goodness! Creamy, flavorful, and irresistibly delicious! 🥥🍗

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
1 kg chicken (or pork), cut into serving pieces
1 can Brooke Farms Coconut Milk (400ml)
½ cup white vinegar
½ cup soy sauce
1 cup water
6 cloves garlic, minced
1 medium onion, chopped
2 pieces bay leaves
1 tsp whole black peppercorns
2 pcs red chili (optional, for spice)
1 tbsp sugar (optional, for balance)
2 tbsp cooking oil
Salt and pepper to taste

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
1. Marinate the meat – In a bowl, combine the chicken/pork, soy sauce, vinegar, minced garlic, and black peppercorns. Let it marinate for at least 30 minutes (or overnight for best flavor).
2. Sauté aromatics – Heat oil in a pan over medium heat. Sauté onions and garlic until fragrant.
3. Brown the meat – Add the marinated meat to the pan and sear until lightly browned. Pour in the remaining marinade.
4. Simmer with liquids – Add water and bay leaves. Let it simmer over low heat for 30 minutes (or until meat is tender).
5. Add coconut milk – Pour in Brooke Farms Coconut Milk and let it cook for another 10 minutes until the sauce thickens.
6. Adjust seasoning – Add salt, pepper, and sugar (if desired). If you want a spicy kick, add red chili peppers.
7. Serve and enjoy! – Best served hot with steamed rice.

ccto: 📷 https://panlasangpinoy.com/ (visit they site for more recipes)

Brooke Farms Philippines

14/03/2026

13/03/2026

12/03/2026

02/02/2026

25/12/2025

06/11/2025

20/09/2025

15/03/2025

08/03/2025

22/02/2025

08/02/2025

01/02/2025

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