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

      – 1 ½ cups all-purpose flour
      – 1 cup cake flour
      – 1 ½ tsp baking powder
      – 1 ½ tsp baking soda
      – 1 ½ tsp salt
      – 2 eggs
      – 1 ¾ cup brown sugar
      – 1 cup vegetable oil
      – 1 cup Angel Evaporada
      – 1 tsp vanilla extract
      – 2 cups mashed ripe banana (lakatan)
      – 1 ½ cup creamy peanut butter

      Oatmeal Crumble:
      – 1 cup rolled oats
      – 8 tablespoons butter cubed
      – ½ cup all-purpose flour
      – ½ cup brown sugar
      – ¼ cup granulated sugar
      – ½ tsp salt

       

      PROCEDURE

      1. In a bowl, combine all-purpose flour, cake flour, baking powder, baking soda and salt. In a second bowl combine eggs, sugar, oil, vanilla, and Angel Evaporada.
      2. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter. Set aside.
      3. To make oatmeal crumble lace all the ingredients into a medium bowl, and use a pastry cutter or your hands to combine the ingredients, rolled oats, butter ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar and ½ teaspoon salt
      4. The butter should be fully incorporated and not dry. Set aside.
      5. Line cupcakes pan with liners and fill halfway through. Add half teaspoon to a teaspoon of peanut butter and top with batter until ¾’s full. Sprinkle oatmeal crumble evenly on top of the cupcakes.

      INGREDIENTS

      1 cup all-purpose flour
      1 ½ teaspoon baking powder
      ¼ teaspoon salt
      5 whole eggs, yolk and white separated
      1 cup sugar, divided
      1 teaspoon vanilla
      1-410 ml Angel Evaporada, divided
      1-380 ml Angel Condensada
      ¼ cup Angel All Purpose Creamer
      Whipped Topping:
      1 cup Angel All Purpose Creamer, chilled
      2 tbsp confectioner’s sugar, sifted

       

      PROCEDURE

      1. Preheat the oven to 350˚. Grease 2- 8×4 inch pan liberally until coated.
      2. Combine flour, baking powder, and salt in a large bowl.
      3. Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in 1/3 cup Angel Evaporada and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
      4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff. Fold egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface.
      5. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
      6. Combine the remaining Angel Evaporada, Angel Condensada, and ¼ cup Angel All Purpose Creamer in a small pitcher. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Cover and chill cake overnight.
      7. Whip 1 cup chilled Angel All Purpose Creamer with confectioner’s sugar until thick and spreadable.
      8. Spread over the cake. Decorate cake with fresh berries and serve.

          9. INGREDIENTS

          – 8 thick slices white bread preferably brioche 6 large eggs
          – 4 tsp Angel Evaporated Filled Milk
          – pinch of salt
          – 4 slices sweet ham
          – 4 tbsp butter, divided
          – parsley flakes for garnish
          – Sweet-Cheesy Sauce
          – 2 tbsp butter
          – 2 tsp all-purpose flour
          – 1 ½ cup Angel Evaporated Filled Milk
          – ½ cup grated cheddar cheese

           

          PROCEDURE

          1. To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.
          2. Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
          3. Cook ham until the edges are crispy and heated through. Set aside.
          4. In a small bowl, mix eggs, 4 teaspoons Angel Evaporada, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.

          INGREDIENTS

          1-410 ml Angel Evaporada
          ¾ cup Angel Condensada
          1 cup water
          ¼ tsp banana extract
          ¼ tsp red food coloring
          Toppings:
          3 tbsp Birch Tree Fortified Milk Powder

           

          PROCEDURE

          1. Using a big pitcher or bowl combine iskrambol ingredients together. Place mixture in a container or ice tray then freeze.
          2. Shave frozen mixture using an ice shaver or blender.

              3. INGREDIENTS

              1 tbsp cooking oil
              ½ cup chopped onion
              1 tsp minced garlic
              2-180g Century Tuna Chunks in Vegetable Oil, drained
              ¾ cup canned button mushrooms, chopped
              2 tbsp butter
              2 tbsp all-purpose flour
              1-370 ml Angel Kremqueso
              30 pcs large lumpia wrapper
              1 pc egg, beaten
              cooking oil, for deep frying

               

              PROCEDURE

              1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
              2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
              3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
              4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

              INGREDIENTS

              AVOCADO SHAKE
              – 2 pc avocado, peeled and seeded (Php 60)
              – 1 can Angel Kremdensada (Php 59)
              – 1 can Angel Evaporada (Php 32.15)
              – ¼ cup sugar (Php 4.21)
              – 1 cup ice (or 6-8 ice cubes)

              MANGO GRAHAM SHAKE
              – 4 pc mangoes, peeled, seeded, cut into chunks and frozen (Php 158.60)
              – 1 can Angel Kremdensada (Php 59)
              – 1 can Angel Evaporada (Php 32.15)
              – ¼ cup sugar (Php 4.21)
              – 1 cup ice (or 6-8 ice cubes)

              Toppings:
              – 1 cup mangoes, cut into chunks
              – ½ cup store-bought caramel sauce (Php 18.13)
              – 1 cup crushed graham crackers (Php 35.80)

               

              PROCEDURE

              1. Avocado Shake
              2. Chop avocados into chunks, place in a sealable bag and freeze.
              3. In a blender, add avocados, kremdensada, evaporada, sugar, and ice.
              4. Blend on low for 30 seconds and turn to high for another 30 seconds.
              5. Mango Graham Shake
              6. In a blender, add mangoes, kremdensada, evaporada, sugar, and ice.
              7. Blend on low for 30 seconds and turn to high for another 30 seconds.
              8. Assemble by adding a spoon of grahams in a glass followed by caramel sauce and mango shake halfway. Layer with another spoon of grahams, caramel sauce, and mango shake.
              9. Top with whipped cream, grahams, mangoes and caramel sauce.

              INGREDIENTS

              – 2 bags/1/4 cup loose black tea steeped in 2 cups of hot water
              – 1 can Angel Kremdensada
              – 1 can Angel Evaporada
              – 2 cups dark brown sugar
              – 1/2 cup water
              – 1 cup cooked boba

               

              PROCEDURE

              1. In a pan, dissolve brown sugar in water and bring to a boil. Once slightly thickened. Add cooked boba. Set aside to cool.
              2. Combine tea, kremdensada, and evaporada.

              INGREDIENTS

              ¼ cup light soy sauce
              1 tbsp chopped spring onions
              ½ cup Angel Evaporada
              BROTH
              ½ cup dilis/dried anchovies
              4 cups water
              ¼ cup light soy sauce
              2 pcs 6-minute eggs
              2 packs ramen noodles

               

              PROCEDURE

              1. Combine light soy sauce, spring onions, and Angel Evaporada. Set aside.
              2. Make the broth by combining dilis, water, and light soy sauce in a pot along with the seasoning from ramen noodles. Bring to a boil and simmer for 10 minutes. Strain and set aside.
              3. Cook the ramen noodles over boiling water for 3-5 minutes.
              4. To assemble, add half of the Angel Evaporada mixture in a bowl followed by 1-½ cups of broth and a serving of noodles. Top with spring onions and 6-minute egg.

                  5. INGREDIENTS

                  ½ cup corn flakes cereals
                  1-410 ml Angel Evaporada
                  2 cups ice cubes
                  2 tsp instant coffee
                  2 tbps sugar

                   

                  PROCEDURE

                  1. Soak corn flakes cereals in Angel Evaporada for 15 minutes. Drain and set aside.
                  2. Divide ice cubes in 2 tall glasses.
                  3. Combine instant coffee, sugar, and hot water. Stir until completely dissolved. Divide this mixture into two.
                  4. Pour cereal milk into the glass with ice. And slowly pour in the coffee mixture.