INGREDIENTS

– 2 store bought Taisan loaf or 4 pieces store bought butter mamon

Caramel Sauce:
– 3 egg yolks
– ¾ cup Angel Evaporada
– 1 tbsp cornstarch
– 1 can Angel Condensada
– 2 ½ tbsp butter
– ½ cup cheddar cheese, grated

 

PROCEDURE

CARAMEL SAUCE:

  1. Combine egg yolks, cornstarch, evaporated milk, Angel Condesada. Mix well and bring to a gentle simmer.
  2. Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese.

INGREDIENTS

1 200gram pack Swift Delicious Bacon, pan-fried and roughly chopped
4 cups Garlic fried rice
4 egg, and fried sunny side-up
Special Sauce
4 tbsp Unsalted butter
8 tbsp Quick melt cheese
1 cup Angel Evaporada
few drops of liquid seasoning

 

PROCEDURE

TO SERVE::

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  1. TO SERVE:
  2. Scoop cooked rice into bowls. Top with fried Swift Delicious Bacon and fried egg.
  3. To finish drizzle with special sauce.

      4. INGREDIENTS

      Chocolate Panna Cotta
      – 1 – 410ml Angel Evaporada
      – ⅔ cup Angel Condensada
      – ½ cup unsweetened cocoa powder
      – 2 cups water
      – 5 tsp gelatin
      Cream Panna Cotta
      – 1 – 370ml Angel All-Purpose Creamer
      – ⅔ cup Angel Condensada
      – 1 cup water
      – 3 tsp gelatin

       

      PROCEDURE

      1. Make the chocolate panna cotta first. Pour the water in a sauce pot. Sprinkle the 5 teaspoons of gelatin over the water. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
      2. Add the unsweetened cocoa powder, Angel Evaporada and Angel Condensada. Whisk until no lumps appear. Pour and divide this mixture over 10 250 ml containers. A portion is about ½ cup or 100ml. Set this for about 30-40 minutes in the chiller.
      3. Make the cream panna cotta next. In another pot, pour in the water and sprinkle 3 teaspoons of gelatin. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
      4. Add the Angel All Purpose Creamer and Angel Condensada. Stir and let simmer for 2 – 3minutes. Let this cool slightly before using.
      5. Take the semi-set chocolate panna cotta out of the ref and carefully pour 1/3 cup of cream panna cotta over it. Do this for the rest of the mixture. Be careful and test the chocolate panna cotta has slightly set (top has already formed a skin) this will act as a barrier and will ensure that the cream and chocolate do not mix
      6. Put in the chiller overnight to set.
      7. Serve chilled.

      INGREDIENTS

      Cake
      – ½ cup Angel Evaporada
      – 1 tsp powdered coffee
      – ½ tsp vanilla extract
      – 1 cup all-purpose flour
      – ¾ tsp baking soda
      – ¼ cup + 2 tbsp cocoa powder (unsweetened)
      – 2 large eggs
      – ¾ cup + 2 tbsp white sugar
      – ½ cup canola oil
      – ¼ tsp salt
      – 1 – 380ml Angel Condensada de leche, cooked in pressure cooker for 45 – 60 mins

      Ganache
      – 1 – 370ml Angel All Purpose Creamer
      – 1 cup milk chocolate or dark chocolate
      Optional cocoa powder for dusting

       

      PROCEDURE

      1. Bake the Cake
      2. Grease 3 rectangular tins with shortening. Pre-heat your oven to 350F.
      3. Mix the evaporada, powdered coffee and vanilla in a bowl, set aside.
      4. Sift together the dry ingredients, flour, baking soda and cocoa powder, set aside.
      5. In another bowl, beat eggs and sugar together until sugar crystals dissolve and the mixture turns a light, yellow color. Slowly beat in the canola oil. Add and beat in the salt last.
      6. To the egg mixture, add 1/3 of the flour mixture and beat on low, just until incorporated. Then add ½ the milk mixture. When this is incorporated, add another third of the flour, then the last half of the milk. Finally add in the last third of the flour mixture. Mix just until all ingredients are well.
      7. Pour about 225 g of chocolate batter in one tin, repeat for all. Or if using round cake pans, this could fill 2 6” round pan.
      8. Bake at 350F for 30-40 minutes, best to use baine marie method to avoid doming of cake. If the cake domes, you may need to level the cake before assembly.
      9. Cakes are done, if you insert a toothpick in the very center and it comes out clean, or with some very moist crumbs.
      10. Let the cake cool for assembly.
      11. Make the Ganache
      12. In a microwavable container, pour the entire contents of the Angel All Purpose Creamer. Heat on medium for about 1 – 1 ½ minutes.
      13. Add the chopped chocolate to the warm cream. Mix until the chocolate melts and blends well with the cream. There shouldn’t be any lumps. It should be smooth and creamy. Let is cool.
      14. Assemble
      15. On the completely cooled cakes, spread the dulce de leche on top. Let it settle.
      16. Spread the chocolate ganache on top and let it set overnight in the chiller.
      17. Before serving, you can dust with cocoa powder.

      INGREDIENTS

      1 – 370ml Angel All-Purpose Creamer, chilled
      1 – 365ml Angel Evaporada, chilled
      1 – 380ml Angel Condensada, chilled
      2 cups ripe mango, cut into small cubes
      ¼ cup melted butter
      1 – 200grams crushed grahams
      Ice plastic bag (4″x12)
      aluminum foil

       

      PROCEDURE

      1. In a bowl, combine evaporada and condesada. Set aside. In cold bowl, add Angel All Purpose Creamer. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
      2. Gently fold cream to milk mixture. Add mangoes and 1 cup graham crackers.
      3. Fill plastic bags with ice cream mixture. Tie the ice bag to lock. Freeze ice cream overnight.
      4. Combine butter and crushed grahams. Mix well and place on a plate or tray.
      5. Take out ice cream roll from the freezer. Remove plastic bag. Coat ice cream in crushed grahams completely. Wrap ice cream roll in aluminum foil and freeze again for 3 to 6 hours.
      6. To serve, transfer ice cream roll on a plate or serving dish, slice and serve. Best serve frozen.

      INGREDIENTS

      1 can, 410 ml Angel Evaporada
      1 can, 380g Angel Condensada
      1 pack, 400ml Coco Mama Fresh Gata
      1 can, 425g canned cream style corn
      1 cup cornstarch
      1 cup grated cheddar cheese

       

      PROCEDURE

      1. In a medium size pot, combine Angel Evaporada, Angel Condensada, Coco Mama Fresh Gata and cornstarch. Mix well until cornstarch is dissolved completely.
      2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
      3. Quickly divide into 4-500 ml rectangular microwavable containers. Cool completely.
      4. Place in the refrigerator for 4 hours or best overnight. Top with grated cheddar cheese before serving.

      INGREDIENTS

      1-410mL Angel Evaporada
      2 cups water
      2 tbsp unflavored gelatin powder
      1/4 tsp sugar
      1/4 tsp green food coloring
      2 cups water, boiled with pandan leaves
      1 1/2 cup sugar
      1 buko, juice and grated buko meat
      5 cups ice

       

      PROCEDURE

      1. Boil water in a saucepan then remove from heat. Add gelatin powder and 1/4 cup sugar. Stir until granules are finally dissolved.
      2. Add green food coloring, stir. Pou in a 8×8 pan. Let cool and chill for at least 6 hours. For best results, chill overnight.
      3. Cut green gelatin into 1/2 inch squares. Set aside.
      4. In a large pitcher, mix pandan water, Angel Evaporada, 1-1/2 cup sugar, buko juice and buko meat.
      5. Add gelatin cubes and ice. Stir and serve in cups.

          6. INGREDIENTS

          2 cups water
          2 tbsp unflavored gelatin powder
          1/4 cup sugar
          1/4 tsp green food coloring
          2 cups water, boiled with pandan leaves
          1-140mL Angel Evaporada
          1/2 cup sugar
          1 buko, juice and grated buko meat

           

          PROCEDURE

          1. Boil water in a saucepan then remove from heat.
          2. Add gelatin powder, 1/4 cup sugar. Stir until granules are completely dissolved.
          3. Add green food coloring powder and stir. Pour in a 8×8 pan. Chill overnight.
          4. Cut green gelatin into small squares. Set aside.
          5. In a large pitcher. Mix pandan water, Angel Evaporada, 1/2 cup sugar, buko juice and buko meat and gelatin squares.
          6. Pour into ice candy bags and freeze overnight.

              7. INGREDIENTS

              1-140mL Angel Evaporada
              1 liter water
              6 bags black tea
              Sugar Syrup:
              1 1/2 cup white sugar
              1 1/2 brown sugar
              2 cups water
              Assembly:
              2 cups cooked black sago
              cubed or crushed ice as needed

               

              PROCEDURE

              1. Boil 1 liter water. Turn off heat and place tea bags, allowing them to steep for 15 to 20 minutes. Remove tea bags and pour in Angel Evaporada. Stir well. Set aside.
              2. To prepare sugar syrup, combine the sugars and 2 cups water in a saucepot. Bring to a boil without stirring until slightly thick and syrupy. Remove from heat and cool completely.
              3. To assemble milk tea, spoon cooked sago into tall glasses. Fill with ice then pour about 2 to 3 tablespoons sugar syrup, or according to desired sweetness. Pour in milk tea and serve.

                  4. INGREDIENTS

                  2-410 ml Angel Evaporada
                  ½ cup sugar
                  ½ cup all-purpose flour
                  ½ cup cornstarch
                  1 tsp vanilla
                  ¼ cup butter
                  1 ½ cups toasted desiccated coconut
                  2 tsp butter
                  1-410 ml Angel Kremdensada
                  1 ½ tbsp all-purpose flour
                  1 ½ tbsp cornstarch
                  1 tsp ube flavoring
                  ½ cup bottled ube halaya

                   

                  PROCEDURE

                  1. Combine Angel Evaporada, sugar, all-purpose flour, cornstarch and vanilla in a pot. Cook over medium low heat. Cook stirring with a whisk vigorously until the mixture gets very thick. Add butter and mix very well until smooth.
                  2. Line a sheet pan with parchment paper and grease with butter. Sprinkle with desiccated coconut to cover completely.
                  3. Pour milk base into prepared pan and spread forming an even layer. Let it set in the refrigerator completely.
                  4. Combine Angel Kremdensada, 1 ½ Tablespoon flour, cornstarch and ube flavoring. Stir until completely dissolved.
                  5. Pour into a saucepan and boil over medium heat until thick. Gently fold in ube halaya and let cool slightly and pour over the coconut layer. Let set in the refrigerator.
                  6. Slice into squares and roll each one and serve.