INGREDIENTS

Brownies
– 1-1/2 cup chopped bittersweet chocolate
– 1/2 cup unsalted butter, melted
– 1-1/2 cups sugar
– 3 pcs eggs
– 1/4 tsp salt
– 1/4 cup cocoa powder, sifted
– 1/2 cup all-purpose flour
Toppings
– 1/2 cup chopped chocolate
– 1/2 cup chopped white chocolate
– 1 can Angel Evaporada
– 1/2 cup toasted cashews, chopped
– 1/2 cup red and green sprinkles

 

PROCEDURE

  1. Preheat your oven to 350 F and grease an 8×8 square baking pan.
  2. Combine butter with 1 cup of chocolate. Mix in sugar, eggs, and salt. Fold in cocoa and flour followed by the remaining chocolate. Pour into the baking pan and bake for 18-20 minutes or until a toothpick inserted comes out clean but still moist. Set aside to cool
  3. Heat your evaporada until almost boiling and pour half on your chocolate and the remaining on the white chocolate. Mix until smooth. Cut your brownies into 9 squares and set on a table with the sauces and toppings.

INGREDIENTS

Crepe
3/4 cup all purpose flour
1 tbsp cornstarch
3/4 cup Angel Evaporated Liquid Creamer
1/2 cup water
1 tbsp melted butter
1/2 tbsp sugar
1/4 tsp salt
1 can Angel Kremdensada
1/4 cup sugar
1/2 vanilla
1 pc egg yolk
1/4 cup cornstarch
2 pc ripe mangoes, cut into chunks
1/4 cup brown sugar

 

PROCEDURE

  1. Mix all the crepe ingredients until smooth. Strain if necessary. Rest for 30 minutes.
  2. Make the sauce by heating kremdensada and sugar in a saucepan. Mix yolk and cornstarch together and slowly pour in hot kremdensada while stirring. Put the mixture back in the pan over low heat and mix until big bubbles form and burst. Turn off the heat and mix in vanilla.
  3. In a lightly oiled crepe pan or non-stick pan, pour 1/3 cup of batter or just enough to cover the whole pan. Loosen up the sides and cook for 1 minute then flip. Do this for the remaining batter. Roll the crepe and cut into strips.
  4. Mix together mangoes and crepe in a baking dish then top with sauce. Sprinkle some brown sugar on top and broil in an oven until browned and sugar has caramelized.

      5. INGREDIENTS

      Half Of Watermelon, chilled
      1 can, 410ml angel evaporada
      1 cup lime-soda
      2 cups canned fruit cocktail in syrup
      half can angel condensada

       

      PROCEDURE

      1. Cut the watermelon in half. Using a melon balelr tool or spoon, scoop ou the watermelon flesh and transfer it to a large bowl.
      2. Add Angel Evaporada, lime soda, fruit cocktail and condensada into watermelon malls, Stir to combine.
      3. Transfer the watermelon punch to the empty watermelon skin or serve in bowls. Enjoy!

      INGREDIENTS

      – 1-½ cups crushed grahams
      – ⅓ cup melted butter
      – 1 pack clear gulaman
      – 1 can Angel Evaporada
      – 1 can Angel Condensada
      – 1 pack clear gulaman
      – 1 can fruit salad

      PROCEDURE

      1. Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
      2. Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
      3. In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
      4. In a saucepan, combine juice from fruit salad, water, and gulaman powder.
      5. Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
      6. Loosen the sides with a torch or a towel soaked in hot water.

      INGREDIENTS

      1/2 cup butter
      1/2 cup sugar
      1 tsp vanilla
      2 pc eggs
      2 cups flour
      1/2 tsp baking powder
      2/3 cup Angel Evaporated Liquid Creamer
      1 can Angel All Purpose Creamer
      1 can Angel Condensada
      1 can Angel Evaporated Liquid Creamer
      1 can Angel All Purpose Creamer, chilled overnight
      2 pc 6-inch round cake tin w/ cover

       

      PROCEDURE

      1. Preheat your oven to 350 F and prepare 2 8 inch cake tins.
      2. Cream butter and sugar until light and fluffy. Add vanilla followed by the eggs. Combine flour, baking soda, and baking powder. Add flour mixture alternating with liquid creamer in 2 batches. Bake for 18-20 minutes or until a toothpick inserted comes out moist but clean.
      3. Poke holes on the surface of the cake. Combine cream, condensada, and liquid creamer. Pour into each cake and let the cake absorb the liquid. Whip your cream and use as topping for the cake.

      INGREDIENTS

      – 1 can, 370ml Angel Evaporada, chilled cup
      – 2 cups all-purpose flour
      – 1/2 cup cornstarch
      – 1/2 tsp salt
      – 1/2 tsp baking powder
      – 1/2 cup sugar
      – 1/2 cup cold water
      – 3 cups Japanese breadcrumbs
      – 10 pieces ripe saba banana, sliced into two lengthwise
      – 20 pieces bamboo skewer, soaked in water overnight
      – cooking oil for deep frying
      Flavor option (Cinnamon-Sugar)
      – 1/2 cup white sugar
      – 1 tbsp ground cinnamon
      – 1/2 cup Angel Condesnada

      PROCEDURE

      1. To make the batter, in a large mixing bowl, sift all-purpose flour, cornstarch, salt and baking powder. Add sugar. Mix until combined.
      2. Stir in Angel Evaporada and cold water. Mix well until smooth.
      3. Heat oil in a deep skillet. Skewer banana slices. Set aside until ready to cook.
      4. Dip saba banana in the batter and roll in breadcrumbs until fully coated. Deep fry banana pieces until golden and crispy.
      5. On a pan or plate, combine white sugar and ground cinnamon. Roll crunchy banana pieces in cinnamon-sugar while still hot. Drizzle with Angel Condensada before serving.

      INGREDIENTS

      3 tsp active dry yeast
      2 tsp salt
      4 cups bread flour
      2/3 cup sugar
      1 cup Angel Evaporada
      2 eggs
      ½ cup unsalted butter, melted
      ½ cup hot water
      vegetable oil, for the bowl and deep-frying
      ½ cup Birch Tree Fortified Milk Powder
      ½ cup sugar

       

      PROCEDURE

      1. Mix the yeast, flour, sugar, and 1 tsp sea salt in the bowl of a stand mixer.
      2. Whisk together the Angel Evaporada and egg and tip into the bowl with the melted butter and water.
      3. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 1 hour.
      4. Roll out the dough on a lightly floured work surface 1cm thick. Cut into squares. Line a baking tray with parchment paper. And arrange the dough at least half inch apart. Cover with a damp towel and rest again at room temperature.
      5. Heat oil in a deep pan. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack.

          6. INGREDIENTS

          – 1 pack, 25g buko pandan flavored gulaman powder
          – 2 cups water
          – 2 cups buko juice
          – 4 tbsp sugar
          – 1-25 grams white, unflavored gulaman powder
          – 1 cup water
          – 1-410 ml Angel Evaporada
          – 1-410 ml Angel Kremdensada

          Topping:
          – 1-250ml Angel All-Purpose Creamer
          – ¼ cup Angel Condensada
          – 1 cup fresh buko strips

           

          PROCEDURE

          To make the topping:

          1. In a bowl, mix all-purpose creamer, condensada and buko strips.

           

          INGREDIENTS

          1-410ml Angel Kremdensada, chilled
          ½ cup cocoa powder, sifted
          1 cup Angel Evaporada
          ½ cup unsalted butter
          1 cup water
          ¼ tsp salt
          1 cup all-purpose flour

           

          PROCEDURE

          1. In a bowl, add Angel Kremdensada and cocoa powder. Whip until fluffy and stiff. Transfer cream in a piping bag. Refrigerate until ready to use.
          2. Preheat the oven to 425 degrees F.
          3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
          4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
          5. When the shells are cool, either split or fill them with chocolate whipped cream.

          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.