Filipino Iced Candy- Frozen Iced Pops in Mango, Watermelon and Coconut-Pandan Flavors

The Filipino Iced Candy is our counterpart to the American frozen iced pops, The ingredients and process are basically the same for both. The difference is that Filipino iced candy are packed in small, long, thin plastic bags which look like frozen candy tubes. These iced candies in mango, watermelon and coconut-pandan flavors are classic summer treats my family enjoys when I make them at home. In the Philippines' year-round tropical weather, these are enjoyed all the time, whether at home or often sold as street food. They are simple pleasures that bring a multitude of joyful memories. This is an Asian in America recipe.

Course: Appetizer, Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Filipino Frozen Iced Candy Mango Watermelon Coconut

Servings: people

Calories: 493kcal

Author: Asian in America recipe

Equipment

small plastic bags for iced candy; funnel; strainer; food processor or blender

Ingredients

For Syrup

1/2 cup Karo corn syrup or use honey
1/2 cup sugar
1 cup water

For Mango Juice

1 cup mango puree from 1 to 2 whole fresh, ripe sweet mangoes
1 cup mango juice canned or bottled
4 Tablespoons syrup

For Watermelon Juice

4 cups chopped fresh ripe watermelon seeded
1/4 cup syrup

For Coconut-Pandan Juice

1 bar green gulaman (agar-agar)
2 cups water for boiling gulaman
2 + 1 1/2 teaspoons McCormick International Pandan Flavoring divided; use 2 teaspoons for gulaman; rest for coconut cream
1 cup milk
1 cup coconut cream canned or fresh

Instructions

To make the syrup:

Mix all the ingredients together in a small saucepan over medium-high heat. In about 7 to 8 minutes, the mixture will boil. Let it boil for 5 minutes more till syrup is thick. When syrup coats the spoon, remove from stove-top. Cool on counter before adding to the juices. Set aside.

To make the mango juice:

Put all the ingredients in a food processor or blender. Pulse or blend for 2 minutes till smooth. Set aside.

To make the watermelon juice:

Put all the ingredients in a food processor or blender. Pulse or blend for 2 minutes till smooth. Set aside.

To make the coconut-pandan juice:

Tear the gulaman into small pieces with your hand. Add them to the water in a small stockpot. Over medium-high heat, allow this mixture to boil in about 5 minutes. Stir as the gulaman pieces dissolve in the boiling water. Lower heat to a medium. Add the pandan flavoring and blend. Turn off heat. Pour green gulaman liquid into a heatproof container. The gulaman should firm up in about 40 minutes to one hour. If you need to rush it, place the cooked gulaman in the refrigerator to firm up. Set aside.
Separately, in a medium-sized bowl, mix the milk, coconut cream, sugar and 1 1/2 teaspoons pandan flavoring. Blend liquid.
When the green gulaman has cooled, cut into 1/4-inch cubes. Add these cubes to the cooled milk-coconut mixture. Set aside.

To fill up iced candy plastic bags:

Loosen up the little plastic bags.
Using a funnel, add 2 tablespoons of each juice flavor individually to each plastic bag. Leave about 2-inches space at the top of each bag so you have room for tying the knot. You should have about 8-inches of the plastic bag filled up. Secure each bag by tying a knot on top.
Freeze the iced candy bags overnight before serving. Store them in vertical or horizontal positions to maintain its shape.

Cook's comments:

Gulaman or agar-agar is the Asian gelatin. It is a solid, coarse bar that comes in different colors. After it is boiled in water, it firms up like jello. It only takes an hour without refrigeration for the gulaman to firm up and become solid. It has a bland taste on its own. Gulaman is used in Filipino or Asian desserts and dishes. They are sold at Asian markets or online sources.
Plastic bags for iced candy are about 10 inches in length and 1 inch in width. These are sold at Asian markets, Filipino groceries or online sources. In the Philippines, they are inexpensive and available at supermarkets, kitchen wares at department stores or the 'palengke' (market). If more convenient, you can use regular ice popsicle plastic containers.

Nutrition