INGREDIENTS

– 2 teaspoons coconut oil
– 2 cups glutinous rice
– 2 cups water
– Pinch of salt
– 1 can 410ml Angel Evaporada
– 1/2 cup Coco Mama Fresh Gata
– 1 cup brown sugar
– 2 teaspoons ube extract
– ½ cup prepared ube halaya

Yema Topping
– 1 cup Angel Condensada
– 2 egg yolks  

PROCEDURE

  1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
  2. Wash glutinous rice three times. Place washed rice in a medium size pot, add water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
  3. Combine Angel Evaporada, gata, and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy. Stir in ube extract and ube halaya. 
  4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked. Transfer mixture into the prepared pan and spread out evenly. Let cool.
  5. Pre-heat oven at 350F.  In a bowl, add condensada and egg yolk. Whisk until combined. Pour mixture on top of the ube biko and bake for 20 minutes in the oven or until top is golden.  Let cool and serve. 

INGREDIENTS

1 cup cooked mini sago
1 cup cooked big sago
2 cups small diced ripe mango
1 cup ripe mango puree
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 pack, 200ml Coco Mama Fresh Gata
crushed ice or ice cubes

 

PROCEDURE

  1. In a large bowl, add mini sago, big sago, diced mango and mango puree. 
  2. Pour in condensada, Angel Evaporada, and gata. Mix well until combined.
  3. Add ice and mix again. Scoop mixture into serving bowls/glass and serve.

INGREDIENTS

2 cups water
3 cups ripe saging na na saba, sliced into ¼ inch thick coins
½ cup dark brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 cup cooked big sago
1 cup cooked mini sago
1 can, 410ml Angel Evaporada
1 can, 380g Angel Condensada
crushed ice or ice cubes
2 llaneras store-bought or prepared leche flan, cubed

 

PROCEDURE

  1. In a medium size saucepan, add water and saging na saba. Bring to a boil until saba is tender. Add sugar and cinnamon. Lower heat and cook until syrupy. Turn off heat and add vanilla extract. Mix well. 
  2. Transfer cooked saba banana mixture to a large bowl. Add big sago, small sago, Angel Evaporada and Condensada. Mix well until combined. Add ice and mix. 
  3. Scoop mixture into a serving glass/bowl. Serve and enjoy. 

INGREDIENTS

½ cup green munggo
1 cup glutinous rice, washed
6 cups water
¾ cup brown sugar
1 pack, 200ml Coco Mama Fresh Gata
1 can, 410ml Angel Evaporada, plus more for topping

 

PROCEDURE

  1. In a small pan, add green munggo. Toast munggo over medium heat until toasted and aromatic. Using a mortar and pestle, slightly crush toasted munggo and set aside. 
  2. In a small saucepan, add 6 cups of water and bring to a boil. Add toasted munggo. Cook until tender. Add glutinous rice and cook slowly over medium heat while stirring constantly.  Add brown sugar, gata and Angel Evaporada.
  3. Continue cooking until rice is fully cooked and sauce is thick and syrupy. 
  4. Spoon mixture into serving bowls. Drizzle with more Angel Evaporada and serve.

INGREDIENTS

4 cups water
1 pack, 25g coffee flavored gulaman powder
2 Tablespoons sugar
1 cup water
4 teaspoons instant coffee powder
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 cup cooked mini sago
1 cup cooked big sago
crushed ice or ice cubes

 

PROCEDURE

  1. In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture into a soft boil. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside. 
  3. In a large bowl, add water and coffee. Stir until dissolved. Add condensada, Angel Evaporada.  Mix well.
  4. In a large bowl add, coffee gulaman, mini sago and big sago. Pour in coffee-milk mixture, ice and mix. 
  5. Scoop mixture into serving glass/bowls and serve.

INGREDIENTS

4 cups water
1 pack, 25g lychee flavored gulaman
2 Tablespoons sugar
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
2 cups fresh buko juice
1 cup grated buko meat
1 can, 565g canned lychee, chopped, reserve syrup
1 cup nata de coco
1 cup cooked mini sago
1 cup cooked big sago

 

PROCEDURE

  1. In a medium size saucepan, add water and sprinkle lychee flavored gulaman and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture to boil. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut lychee gulaman into small cubes. Set aside.
  3. In a bowl, combine condensada, Angel Evaporada, buko juice. Stir until combined. 
  4. In a large bowl, add buko meat, lychee, nata de coco, mini sago and big sago and lychee gulaman. Pour in milk-buko juice mixture. Add ice and mix well. 
  5. Scoop mixture into serving bowls/glass and serve.

INGREDIENTS

1 can , 410ml Angel Evaporada
2 1/2 cup Water
Topping
2 cups dice ripe mango
1/2 cup mango pure
1/2 cup Angel Condensada,plus extra as needed

 

PROCEDURE

  1. Combined Angel Evaporada and water.Mix well.
  2. Place mixture into ice cubes or bag and freeze overnight.
  3. Using a ice crusher,shave milky ice and place into serving bowls.
  4. Top shaved ice with mango and drizzle with mango pure and condensada
  5. Serve immediately with condensada on the side

      6. INGREDIENTS

      – 1 can , 410ml Angel Evaporada
      – Half can Angel Condensada
      – 1pack,250ml Angel All Purpose Creamer
      – 1 can,435g Canned Cream style Corn
      – 20 pieces ice candy plastic bag

       

      PROCEDURE

      1. Combine Angel Evaporada,Condensada,All-purpose Creamer and Cream style corn in a bowl.
      2. Fill each ice candy bag with the milky corn mixture
      3. Twist plastic and tie a knot and freeze overnight.Serve frozen.

      INGREDIENTS

      1 can , 410ml Angel Evaporada
      Half can Angel Condensada
      2 cups Chopped Seedless watermelon
      2 cups Seedless red grape
      3 cup Crushed Ice

       

      PROCEDURE

      1. Pour in all the ingredients in a blender,Blend until smooth
      2. Serve in tall glasses and enjoy.

      INGREDIENTS

      – 1 teaspoon coconut oil
      – 2 cups glutinous rice
      – 2 pieces fresh pandan leaves
      – 2 cups water
      – pinch of salt
      – 1 can, 410ml angel evaporada
      – 1/2 cup coco mama fresh gata
      – 1 cup coconut oil for greasing, fresh banana leaves, coconut latik for topping (optional)

      PROCEDURE

      1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
      2. Wash glutinous rice three times. Place washed rice in a medium size pot, add pandan leaves, water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
      3. Combine Angel Evaporada, gata and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy.
      4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked.
      5. Transfer mixture into the prepare pan and spread out evenly. Let cool.
      6. Sprinkle with latik and slice into squares and serve.