For the Crust: 2 1/4 cup All-purpose flour (harina) 1/4 cup Cold butter cut into cubes  1/2 cup Cold water 1/2 tsp Salt (Asin) 2 tbsp Sugar (Asukal) 1 pc Egg (Itlog) Cooking oil for deep-frying For the Filling: 1 cup Ripe mangoes cubed (Mangga) 1 cup Peaches cubed  3 tbsp Sugar add more sugar if the mangoes are not too sweet 2 tbsp Cornstarch with 1 tbsp water 1 tbsp Lemon juice optional  For Finishing: 1 pc egg with 1 tbsp water beat together

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Ingredients 330 g extra soft tofu 1/2 cup uncooked tapioca pearl (sago) 1/2 cup brown sugar 1/2 cup water 5-6 drops vanilla essence (optional) water for boiling sago How to Cook: Place sago in boiling water and cook until transparent. Stir constantly to avoid sticking to the pan. When sago is cooked, drain and set

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