INGREDIENTS

1 cups glutinous rice flour
1 cup + 2 tbsp water
1 tsp ube extract
1 cup water
1-200 ml Coco Mama Fresh Gata
1-410 ml Angel Evaporada
½ cup Angel Condensada
2 tsp ube extract
pinch of salt
2 cups cooked mini sago
1 cup bottled macapuno strings

 

PROCEDURE

  1. In a bowl, combine glutinous rice flour, 1 cup + 2 Tbsp water and 1 ½ teaspoons ube extract. Mix well and form into a dough. Form dough into small balls, cover with a damp towel and set aside.
  2. In a large pot, add water, Coco Mama Fresh Gata and bring to a boil. Stir in Angel Evaporada, Angel Condensda and 2 teaspoons ube extract.
  3. Drop rice balls slowly and continue stirring until rice balls floats. Turn of heat and add sago and macapuno strings. Mix well until combined.
  4. Serve Ube Guinataan warm.

      5. INGREDIENTS

      1 cup crushed graham crackers
      2 tbsp sugar
      ⅓ cup melted butter
      2 bars – 8oz cream cheese at room temperature
      ½ cup Angel Condensada
      3 tbsp Angel Evaporated Filled Milk
      1 ½ tbsp gelatin powder
      2 tsp ube extract

       

      PROCEDURE

      1. Line 9-inch square metal baking pan with parchment paper, leaving 1-inch (2.5 cm) of parchment on all sides; set aside.
      2. In a bowl, stir crushed grahams and sugar until combined; stir in melted butter. Press mixture into prepared pan; transfer to freezer until set, about 30 minutes.
      3. Using an electric hand mixer, beat cream cheese until smooth; add condensed milk.
      4. In a heat-proof bowl, add Angel Evaporated milk warm in the microwave for 5 seconds and add gelatin powder. Mix well until gelatin is melted completely. Quickly add into the cream cheese mixture.
      5. Get ¼ of the cream cheese mixture and add the ube extract. Mix well until combined.
      6. Spread the remaining mixture over crust, smoothing top and gently swirl the ube-cream cheese mixture on top to form a marble effect. Refrigerate for 3 hours or up to 24 hours or until set.
      7. Cut ube cheesecake bars and serve.

          8. INGREDIENTS

          7 egg white
          1 teaspoon cream or tartar or white vinegar
          3/4 cup white sugar
          1 3/4 cups all-purpose flour
          1 Tablespoon baking powder
          1 teaspoon salt
          ¾ cup white sugar
          7 egg egg yolk
          2/3 cup Angel Evaporada
          1 Tablespoon ube flavoring
          ½ cup vegetable oil or canola oil
          Mini Leche Flan – make ahead
          1-410mL Angel Evaporated Filled Milk
          1-380mL Angel Condensada
          3/4 cup white sugar
          4 egg yolks
          5 whole eggs

           

          PROCEDURE

          1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners. Set aside.
          2. Beat egg whites in a bowl until frothy. Add cream of tartar and continue beating until fluffy. Slowly add white sugar in batches and continue beating until stiff. Set aside.
          3. Sift all-purpose flour, baking powder and salt. In another bowl combine sugar, egg yolk milk and ube flavoring, mix well. Using an electric hand mixer, add dry mixture into the egg mixture in batches, beat until combined and slowly pour oil. Beat until smooth.
          4. Gently fold half of the egg whites into the batter. Mix until smooth and fold in the rest of the egg whites. Mix batter for a few more seconds until smooth and airy.
          5. Spoon into the cups until they are 2/3 full. Bake in a 350 F oven for 12-15 minutes or until a toothpick inserted at the center of a cupcake comes out clean. Cool cakes completely in a wire rack.
          6. To make Leche Flan – Divide sugar into 36 mini round llaneras then heat over medium flame until it caramelized. Set aside.
          7. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steam for 1-1/2 hours or until firm.
          8. Cool leche flan for at least 4 hours no. Remove from mold and set aside.
          9. To assemble Top ube cupcakes with leche flan. Serve immediately.

            *Bain marie is also called water bath. This is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed in an oven or a stove.

              10. INGREDIENTS

              1 kg grated cassava
              1 cup coconut milk
              3 eggs
              ¼ cup melted butter
              1-410 ml Angel Evaporada
              1-380 Angel Condensada
              Topping
              ½ cup coconut milk
              1 egg yolks
              ½ cup Angel Condensada
              1 cup grated cheddar cheese

               

              PROCEDURE

              1. Preheat oven 350 F. In a large mixing bowl, combine grated cassava, coconut milk, eggs, Angel Evaporada, Angel Condensada, and butter. Mix until well-combined.
              2. Grease the baking pan with softened butter. Then, pour some mixture around 1 inch thick. Bake for around 45 to 60 minutes.
              3. To make the toppings. Combine the coconut milk, Angel Condensada and egg. Mix until well-blended. Set aside.
              4. After 50 to 60 minutes, get the cassava cake from the oven. Let cool and set aside. When cassava is cool enough, pour the topping on the top of the baked cassava. Sprinkle with grated cheese. Make sure that the cassava is firm and cooked before putting the topping.
              5. Bake for another 15 to 20 minutes or Broil for 10 minutes until the top is light brown and bubbly.

                  6. INGREDIENTS

                  Vanilla Ice Cream
                  4 cups ANGEL All-purpose cream, chilled
                  1 can ANGEL Condensada
                  1 tsp vanilla extract
                  Cookies
                  1⁄2 cup salted butter
                  1⁄4 cup white sugar
                  1/3 cup brown sugar
                  1 piece large egg
                  1⁄2 tsp vanilla extract
                  1 cup all-purpose flour
                  1⁄2 tsp salt
                  1⁄2 tsp baking soda
                  1 cup semi-sweet chocolate chips
                  1 cup crushed salt potato chips
                  Chocolate Shell
                  1⁄2 cup chocolate chips
                  21⁄2 tbsp coconut oil

                   

                  PROCEDURE

                  1. Make ice cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all purpose cream until soft peaks.
                  2. Add the ANGEL CONDENSADA and vanilla extract then mix until well combined.
                  3. Transfer to a container and cover with plastic wrap, with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours.
                  4. Make cookies. Preheat the oven to 180 degrees Celsius. In a bowl, cream both sugars and melted butter until pale and creamy, about 5 minutes.
                  5. Add the egg and vanilla and mix well. Add the flour, salt, and baking soda then mix until just combined.
                  6. Add the chocolate chips and potato chips and fold until everything is evenly distributed and well incorporated into the cookie dough.
                  7. Divide the cookie dough into 2-tablespoon portions and shape into balls.
                  8. Place the cookies onto a baking sheet lined with parchment paper, leaving about 1 1⁄2 inch spaces in between each cookie.
                  9. Bake for 8 – 10 minutes. Let cool then keep chilled.
                  10. Make chocolate shells. In a bowl over a pot of simmering water, melt the chocolate chips with the coconut oil together until smooth. Keep warm.

                      11. INGREDIENTS

                      1 can Angel Condensada
                      1 can Angel All-Purpose Creamer
                      6 egg yolks
                      5 tbsp granulated sugar
                      1 cup chopped toasted peanuts
                      1 cup crushed Chocnut

                       

                      PROCEDURE

                      1. Take six 120ml jars and wash them thoroughly with dishwashing liquid.
                      2. Submerge jars in a pot filled with water and boil for at least ten minutes to completely sterilize jars. Do this to the lids as well. Once done, using gloves remove the jars and lids from the pot and air dry. Set aside.
                      3. In a saucepan over medium heat boil Angel Condensada, Angel All-Purpose creamer, egg yolks, and granulated sugar. Constantly stir with a wooden spoon until the mixture has thickened. Set aside for a bit.
                      4. Melt the dark chocolate in a bowl over a pot set on medium-high heat. Remove from heat when chocolate has completely melted.
                      5. Mix the melted chocolate over the milk mixture until everything is well blended.
                      6. Add in the toasted peanuts and mix well. Remove from heat and let the chocolate spread cool a bit.
                      7. Prepare a piping bag by putting it in a tall glass with the piping bag opening folded over the mouth of the glass. Carefully pour the chocolate spread into the piping bag. This is to ensure a clean transfer of spread into the storage jars. Do this in batches in case the spread does not fit all in the piping bag.
                      8. Cut the piping bag by its front tip and carefully pour in the contents over the sterilized storage jars.
                      9. Once done let the spread cool completely before adding in the crushed Chocnut. Close with the lid and chill for at least two hours before consuming or giving it away as a present. Shelf life of Dark Chocnut Holiday Spread is about five days.

                      INGREDIENTS

                      1-410mL Angel Evaporated Filled Milk
                      1-380mL Angel Condensada
                      1 ½ tbsp ube flavoring
                      3/4 cup white sugar
                      7 egg yolks
                      2 whole eggs

                       

                      PROCEDURE

                      1. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                      2. In a bowl, mix the rest of ingredients together. Strain twice.
                      3. Pour into llaneras. Cover with aluminum foil.
                      4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                        *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                          5. INGREDIENTS

                          1-410mL Angel Evaporated Filled Milk
                          1-380mL Angel Condensada
                          ¼ cup + 2 tbsp cocoa powder, sifted
                          3/4 cup white sugar
                          7 egg yolks
                          2 whole eggs

                           

                          PROCEDURE

                          1. Combine white sugar and 2 Tablespoons cocoa powder. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                          2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the cocoa powder is completely dissolved.
                          3. Pour into llaneras. Cover with aluminum foil.
                          4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                            *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                              5. INGREDIENTS

                              1-410mL Angel Evaporated Filled Milk
                              1-380mL Angel Condensada
                              1 ½ tbsp instant coffee granules
                              3/4 cup white sugar
                              7 egg yolks
                              2 whole eggs

                               

                              PROCEDURE

                              1. Combine white sugar and 1 Tablespoon instant coffee powder. Divide the sugar and coffee mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                              2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the instant coffee powder is completely dissolved.
                              3. Pour into llaneras. Cover with aluminum foil.
                              4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                                *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                                  5. INGREDIENTS

                                  – 1 cup hot water
                                  – 1 tbsp instant coffee granules
                                  – 1 cup Angel Evaporada
                                  – 1/3 cup Angel Condensada

                                   

                                  PROCEDURE

                                  1. In a small bowl, combine hot water and coffee. Stir until coffee is completely dissolved.
                                  2. Pour mixture in an ice cube tray. Freeze for 6 hour or best overnight.
                                  3. Combine Angel Evaporada and Angel Condensada in a small cup or bowl.*To serve Place coffee ice cubes in a tall glass and slowly pour milk mixture. Stir and enjoy.