Bag It All Online Finds

21/07/2026

Baka swertehin ka ngayon.

08/07/2026

Umapoy ang swerte ni player sa Chilihuahua matapos makasungkit ng Total Win na ₱3,682.00 sa bet na ₱120.00 kaya naman mabilisang withdraw agad ng ₱7,900.00 sa GCash! 🌶️🐕🇲🇽🎰🔥💰🎉👀🚀🥳

08/07/2026

Humataw ng Super Mega Win na ₱4,424.00 at Total Win na ₱6,216.00 si player sa Wild Bounty Showdown sa bet na ₱70.00 kaya naman mabilisang withdraw agad ng ₱9,000.00 sa GCash! 🤠🌵💰🎰🔥🎉👀🚀🥳

08/07/2026

New player ni gwin paldo agad.
Link in comsec.

05/07/2026

New link released! Check the comment section. Register, deposit then play responsibly.

18/05/2026

14/05/2026

Ice Candy Recipes 😊

(1) Mango Graham Ice Candy

INGREDIENTS:
* 5 -6 large Mangoes (2 kilos)
* 1 kilo sugar
* 2 packs Nestle All purpose cream
* 2 cans Condensed Milk
* 8 liters mineral water
* 1-2 packs MY Sans Graham Powder
* 300 pcs Ice candy plastic wrappers

INSTRUCTIONS:
1. Scrape mango meat and use a blender but don’t blend it too well to retain bits and pieces.
2. In a large wide mouth container* or large soup pot, combine all ingredients except for graham’s powder. Mix well.
3. Using funnel or embudo, place 2 teaspoon of graham’s powder in each ice candy wrapper and pour your liquid mixture. Tie and seal it individually.
4. Place it in freezer overnight to chill. Ready to serve. Enjoy!

(2) Buko Pandan Ice Candy

INGREDIENTS:
* 1 sachet Gulaman/Jelly Powder (Buko Pandan Flavor)
* 1.5 liters water
* ¼ – ½ kg sugar (as desired)
* ¾ cup fresh milk
* 1 cup coconut meat (shredded)
* 1 can condensed milk

INSTRUCTIONS:
1. In a large pot, dissolve gulaman powder in water and add sugar.
2. Place mixture into heat, mix thoroughly and let it boil.
3. Turn of heat as soon as it boils, then transfer into square mold and let it cool.
4. Once the gulaman are firm, slice gulaman into cubes and set aside.
5. In a large pot, combine fresh milk, coconut meat and condensed milk.
6. Add sliced gulaman into milk mixture and mix thoroughly. Use a funnel and start packing with each ice candy bags.
7. Freeze overnight and sell it in the morning. Enjoy!

(3) Munggo at Gata Ice Candy

INGREDIENTS
* 1 cup red munggo
* 4 cups water
* Coconut milk from 1 matured grated coconut
* ¼ cup + 3 tbsp sugar

INSTRUCTIONS
1. Cook red mung beans by putting it in a pot with 3 cups water and then boiling it until it becomes tender.
2. Add 3 tbsp sugar and simmer it a little more for the beans to absorb the sugar. Let cool.
3. Dissolve ¼ cup sugar in coconut milk, stir in red mung beans.
4. By using a funnel, fill your ice candy bags up to 2 inches off from the opening.
5. Twist the plastic bag to prevent the juice from spilling and then tie in a knot.
6. Put in the freezer for a few hours or overnight.

(4) Milo Ice Candy

INGREDIENTS
* 1 cup water
* 2 tbsp tapioca flour, or cornstarch
* 2-4 tbsp condensed milk
* 1 (354 ml) can evaporated milk
* 3/4 cup Milo powder

INSTRUCTIONS
1. Add water and tapioca/cornstarch to a saucepan and mix until combined.
2. Turn on your stove to medium heat and whisk continuously. Once it begins to thicken, add evaporated milk, Milo powder, and condensed milk. Whisk to combine.
3. Continue to cook on medium heat for 3-5 minutes while continuously whisking to avoid lumps.
4. After the mixture has thickened, remove from heat and allow to come to room temperature.*
5. Once the mixture comes to room temperature, fill ice candy bags or ice pop molds with a ladle and funnel.
6. Place in freezer for at least 12 hours or until frozen. Enjoy!

07/05/2026

Buko Pandan Dessert

Ingredients:

* 2 cups (300 g) buko (young coconut, shredded)
* 2 cups (480 ml) coconut water
* 1 can (370 ml) condensed milk
* 1 cup (250 ml) all-purpose cream
* 1/2 cup (120 ml) evaporated milk
* 1/4 cup (50 g) sugar
* 1 tsp (5 ml) pandan extract
* 1 cup (150 g) pandan jelly (cubes)

Instructions:

1. In a bowl, combine coconut water, condensed milk, cream, and evaporated milk.
2. Add sugar and pandan extract. Mix well.
3. Stir in shredded buko and pandan jelly cubes.
4. Mix gently until combined.
5. Chill for at least 2 hours.
6. Serve cold.

Buko Mango Dessert

Ingredients:

* 2 cups (300 g) buko (young coconut, shredded)
* 2 cups (480 ml) coconut water
* 1 can (370 ml) condensed milk
* 1 cup (250 ml) all-purpose cream
* 1/2 cup (120 ml) evaporated milk
* 1/4 cup (50 g) sugar
* 1 1/2 cups (250 g) ripe mango (cubes)
* 1 cup (150 g) mango jelly (cubes)

Instructions:

1. Mix coconut water, condensed milk, cream, and evaporated milk.
2. Add sugar and stir well.
3. Add shredded buko, mango cubes, and mango jelly.
4. Mix gently.
5. Chill for 2–3 hours.
6. Serve cold.

Buko Chocolate Dessert

Ingredients:

* 2 cups (300 g) buko (young coconut, shredded)
* 2 cups (480 ml) coconut water
* 1 can (370 ml) condensed milk
* 1 cup (250 ml) all-purpose cream
* 1/2 cup (120 ml) evaporated milk
* 1/4 cup (50 g) sugar
* 1/4 cup (25 g) cocoa powder
* 1 cup (150 g) chocolate jelly (cubes)

Instructions:

1. Mix coconut water, condensed milk, cream, and evaporated milk.
2. Add sugar and cocoa powder. Stir until smooth.
3. Add shredded buko and chocolate jelly cubes.
4. Mix well.
5. Chill until cold.
6. Serve creamy and chilled.

Buko Ube Dessert

Ingredients:

* 2 cups (300 g) buko (young coconut, shredded)
* 2 cups (480 ml) coconut water
* 1 can (370 ml) condensed milk
* 1 cup (250 ml) all-purpose cream
* 1/2 cup (120 ml) evaporated milk
* 1/4 cup (50 g) sugar
* 1/2 cup (120 g) ube halaya
* 1 cup (150 g) ube jelly (cubes)

Instructions:

1. Combine coconut water, condensed milk, cream, and evaporated milk.
2. Add sugar and ube halaya. Mix until smooth.
3. Add shredded buko and ube jelly cubes.
4. Mix gently.
5. Chill for a few hours.
6. Serve cold and creamy.

05/05/2026

Filipino street food favorites packed with fish balls, kwek kwek, dynamite lumpia, and pork shrimp siomai for a bold crispy snack feast 🍢🔥✨

Homemade Fish Ball 🐟🍡

Ingredients:
✓ 500 g fish fillet
✓ 1/2 cup cornstarch
✓ 1 egg white
✓ 3 cloves garlic, minced
✓ 1 tsp salt
✓ 1/2 tsp black pepper
✓ 1/4 cup cold water

Instructions:

1. Blend fish fillet, garlic, egg white, salt, pepper, and cold water until smooth and sticky.
2. Add cornstarch and mix until firm enough to shape.
3. Form into small balls with wet hands.
4. Boil at 90–95°C for 6–8 minutes until they float and cook through.
5. Serve on skewers with sweet chili sauce or fry at 175°C for 2–3 minutes for a golden finish.

Kwek Kwek 🥚🔥

Ingredients:
✓ 18 quail eggs, boiled and peeled
✓ 1 cup all-purpose flour
✓ 1/4 cup cornstarch
✓ 1 tbsp annatto powder
✓ 3/4 cup water
✓ 1/2 tsp salt
✓ Oil for frying

Instructions:

1. Pat boiled quail eggs dry.
2. Mix flour, cornstarch, annatto powder, salt, and water into a thick orange batter.
3. Dip each quail egg into the batter until fully coated.
4. Fry at 175°C for 3–4 minutes until crisp and bright orange.
5. Drain well and serve with vinegar dipping sauce.

Dynamite Lumpia 🌶️🧀

Ingredients:
✓ 12 green chilies
✓ 250 g ground pork
✓ 1 cup cheese, sliced into strips
✓ 12 lumpia wrappers
✓ 1 egg, beaten
✓ Oil for frying
✓ 1/2 tsp salt
✓ 1/4 tsp black pepper

Instructions:

1. Slice chilies lengthwise and remove some seeds for less heat.
2. Cook ground pork with salt and black pepper over medium heat for 5–6 minutes.
3. Stuff each chili with pork and cheese, then wrap tightly in lumpia wrappers.
4. Seal with beaten egg.
5. Fry at 175°C for 3–4 minutes until golden and crispy.

Pork and Shrimp Siomai with Chili Garlic Oil 🥟🌶️

Ingredients:
✓ 300 g ground pork
✓ 200 g shrimp, chopped
✓ 24 siomai wrappers
✓ 3 cloves garlic, minced
✓ 3 green onions, chopped
✓ 2 tbsp chili garlic oil
✓ 1 tbsp soy sauce
✓ 1 tsp sesame oil
✓ 1/2 tsp salt
✓ 1/4 tsp black pepper

Instructions:

1. Mix ground pork, shrimp, garlic, green onions, soy sauce, sesame oil, salt, and black pepper.
2. Place 1 tbsp filling in each siomai wrapper and shape open-top dumplings.
3. Arrange in a steamer lined with parchment paper.
4. Steam at 100°C for 12–15 minutes until fully cooked.
5. Top with chili garlic oil and serve hot.

05/05/2026

Creamy, colorful broken jelly desserts bursting with sweet, refreshing flavors in every spoonful 🍧✨

Classic Milky Broken Jelly 🌈🥛

Ingredients:
✓ 2 cups colorful jelly cubes
✓ 1 can (390 g) condensed milk
✓ 1 can (370 ml) evaporated milk
✓ 4 cups water
✓ 1 tsp vanilla extract
✓ 1 cup ice cubes

Instructions:

1. Prepare assorted jelly and cut into cubes.
2. In a bowl, mix condensed milk, evaporated milk, water, and vanilla.
3. Add jelly cubes and stir gently.
4. Add ice cubes for extra chill.
5. Serve immediately cold.

Buko Pandan Broken Jelly 🌴🍃

Ingredients:
✓ 2 cups pandan jelly cubes
✓ 1 cup buko strips
✓ 1 can (390 g) condensed milk
✓ 1 can (370 ml) evaporated milk
✓ 4 cups water
✓ 1 cup ice cubes

Instructions:

1. Prepare pandan jelly and cut into cubes.
2. Mix condensed milk, evaporated milk, and water.
3. Add jelly cubes and buko strips.
4. Stir gently to combine.
5. Serve chilled with ice.

Coffee Jelly Broken Jelly ☕🍮

Ingredients:
✓ 2 cups coffee jelly cubes
✓ 1 can (390 g) condensed milk
✓ 1 can (370 ml) evaporated milk
✓ 4 cups water
✓ 2 tbsp instant coffee
✓ 1 cup ice cubes

Instructions:

1. Dissolve coffee and prepare jelly, then cut into cubes.
2. Mix condensed milk, evaporated milk, and water.
3. Add coffee jelly cubes.
4. Stir gently until combined.
5. Serve cold with ice.

Fruity Broken Jelly 🍓🍍🍇

Ingredients:
✓ 2 cups colorful jelly cubes
✓ 1 can (390 g) condensed milk
✓ 1 can (370 ml) evaporated milk
✓ 4 cups water
✓ 1 cup fruit cocktail
✓ 1 cup ice cubes

Instructions:

1. Prepare assorted jelly and cut into cubes.
2. Mix condensed milk, evaporated milk, and water.
3. Add jelly cubes and fruit cocktail.
4. Stir gently to combine.
5. Serve chilled with ice.