INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
1 can, 380g Angel Condesada, chilled
1 pack, 200g crushed grahams
½ cup melted butter
1 tbsp sugar
2 cups canned peaches, diced- plus extra for garnish

 

PROCEDURE

  1. Mix graham crackers, butter, and sugar. Set aside.
  2. Whip Angel All Purpose Creamer Tetra Pack until light and fluffy. Gently fold in Angel Condensada.
  3. To assemble, layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
half can Angel Condensada
1 cup Biscoff spread
2 packs, 250g Lotus Biscoff Cookies
Melted Biscoff spread (optional)

 

PROCEDURE

  1. Line a 9″ x 5″ loaf pan with plastic wrap.
  2. Place Angel All Purpose Creamer Tetra Pack in a mixing bowl and beat until soft peaks form. Add Angel Condensada and Biscoff spread. Whip until smooth and creamy. place in the refrigerator until you are ready to assemble your cake.
  3. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan. Line your pan with a layer of Biscoff cookies. Top with 1/2 the Biscoff cream. Drizzle with melted Biscoff spread and top with cookies. Repeat layering until Biscoff cream are gone. Decorate top with pieces of Biscoff cookies. Cover the pan with plastic wrap and freeze overnight.
  4. Use the plastic wrap to lift the cake out of the pan. Remove the wrap and place the cake on a rectangle serving plate or cutting board. Drizzle with melted Biscoff before serving.

      5. INGREDIENTS

      1 pack, 200g crushed grahams
      ¼ cup melted butter
      1 tbsp sugar
      2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
      half can Angel Condesada
      1 cup cream cheese, softened
      1 tsp vanilla extract
      1/2 tsp ground cinnamon
      1/2 tbsp gelatin powder
      2 tbsp cold water
      To make homemade apple pie filling
      3 cups peeled and diced apples
      1/3 cup sugar
      3 tbsp water
      2 tbsp butter
      1 tsp ground cinnamon
      1 tbsp + 1 tsp cornstarch, mixed with 2 tbsp water

       

      PROCEDURE

      1. Homemade apple pie filling, Melt butter and cinnamon over medium heat. Stir in apples, sugar & water. Cover and cook stirring occasionally or until slightly softened. On a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft but not mushy and filling is thickened. Let it bubble for 1 minute. Cool. Set aside until ready to use.
      2. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
      3. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese, vanilla extract, ground cinnamon and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture.
      4. To assemble. Pour the plain whipped cream on top of the prepared graham base Chill for 1 hour to set. Top with apple pie filling. Cover with layer of cream. Make sure to smoothen the cream on top. Chill to set for 1 hour. Decorate top with more apple pie filling and graham mixture. Refrigerate for 4 hours or best overnight.
      5. Slice and serve cold.

          6. INGREDIENTS

          3 cups water
          1 can 410ml Angel Evaporated Filled Milk
          1 can 380g Angel Condensada
          1 cup malagkit na bigas, washed and soaked in water for 1 hour
          Flavor options
          Add 2 tsp ube extract
          2 tsp pandan extract
          2 tsp langka
          cooking oil for deep frying

           

          PROCEDURE

          1. In a pot, add water, Angel Evaporated Filled Milk and Angel Condensada. Bring to a quick boil.
          2. Add malagkit and cook until rice is soft, chewy, and sticky. Add your choice of flavoring extract, mix well until fully incorporated.
          3. Transfer mixture into a baking pan or tray and let cool.
          4. Spoon about 1-2 tablespoons malagkit mixture into lumpia wrapper. Fold the bottom of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining malagkit mixture.
          5. Deep fry in hot oil until golden and crispy. Drain excess oil and serve hot.

              6. INGREDIENTS

              1 pack, 20g Pandan flavored gulaman
              2 1/2 cup cold water
              1 tbsp sugar
              2 cups grated coconut meat
              1 can, 365ml Angel Evaporada
              1 can, 380g Angel Condensada
              1 pack, 250ml Angel All Purpose Creamer
              2 cups coconut juice
              1/4 tsp pandan flavoring

               

              PROCEDURE

              1. Make ahead Pandan Gulaman. In a pot, add Pandan flavored gulaman. Water and sugar. Mix until dissolved.
              2. Bring mixture to a quick boil. Pour mixture into a pan of container to set. Chill for 4 hours. Slice gulaman into small cubes.
              3. Combine grated coconut meat, Angel Evaporada, Angel Condensada and Angel All Purpose Creamer Tetra Pack, coconut juice and pandan flavoring in a bowl. Add cubed pandan gulaman. Mix until combined.
              4. Divide mixture into popsicle molds.
              5. Freeze mixture overnight. Serve frozen.

              INGREDIENTS

              8 cups, 400g cubed leftover bread
              1/2 cup melted butter
              1 can, 410ml Angel Evaporated Filled Milk
              1 can, 380g Angel Condensada
              1/2 cup cocoa powder
              1 cup chocolate chips, plus extra for topping
              6 pieces large egg yolks
              3 pieces whole large eggs

              INGREDIENTS

              6 cups water
              ½ cup sugar
              ¼ tsp salt
              4 pcs lime, washed and sliced into quarters
              1-380 grams Angel Condensada

               

              PROCEDURE

              1. Combine water, sugar, salt, and limes.
              2. Using a blender, blend water and lime mixture until smooth. Strain mixture 3x using a fine mesh sieve.
              3. Transfer mixture in a pitcher and add condensada. Mix well until combined.
              4. Pour mixture in a glass with ice. Serve cold.

              INGREDIENTS

              4 bags chai tea
              ½ cup hot water
              1/3 cup Angel Condensada
              2 cups ice cubes
              1 cup Angel Evaporada

               

              PROCEDURE

              1. In a cup, steep chai tea bags in hot water. Let it stand for 10-15 minutes.
              2. Pour tea mixture in a tall glass. Stir in Angel Condesada. Mix until combined.

              INGREDIENTS

              1 cup uncooked white rice
              3 teaspoons cinnamon powder
              4 cups lukewarm water, divided
              1-410 ml Angel Evaporada
              1-380 grams Angel Condensada

               

              PROCEDURE

              1. Wash rice, two times. Place washed rice in a bowl and add cinnamon powder and add 2 cups of water. Cover the bowl and refrigerate overnight.
              2. Using a blender, blend rice mixture until smooth. Strain using a fine strainer 3x.

                  3. INGREDIENTS

                  2-250 ml Angel All Purpose Creamer
                  1-380g Angel Condensada
                  1pack, 200g honey graham crackers
                  1 cup diced canned peaches
                  1 cup diced ripe mango

                   

                  PROCEDURE

                  1. Whip together cream and condensada. Set aside, keeping it chilled.
                  2. In a rectangular dish, layer the graham crackers, cream, peaches and mangoes. Repeat procedure twice, ending with the fruit slices on top.
                  3. Allow to set in freezer until firm or chill overnight.