INGREDIENTS

– 1 can Angel Evaporada
– 1 can Angel Kremdensada
– 1 tbsp Ube Flavor

PREFERRED TOPPINGS:
– powdered milk
– chocolate Syrup
– Small Marshmallows

 

PROCEDURE

  1. Combine Angel Evaporada, Angel Kremdensada, and ube flavor. Place in a container and freeze.
  2. Shave the ice using an ice shaver or just a blender. Add ¼ cup of Angel Evaporada if using a blender to blend faster. Portion into cups.
  3. Top with powdered milk, chocolate syrup, and marshmallows.

INGREDIENTS

MANGO JELLY:
– 1-½ cups water
– ½ cup sugar
– 3 pcs large ripe mangoes, cut into cubes
– 1 tbsp unflavored gelatin powder
SWEET MUNG BEANS
– ½ cup red mung beans
– 4 cups water
– ½ cup sugar
– salt
SWEETENED SABA
– 4 pc ripe plantains/saba, peeled and cut into chunks
– 2 cups water
– ½ cup brown sugar
– 1 tsp vanilla extract

 

PROCEDURE

MANGO JELLY:

  1. In a saucepan, combine water, sugar, and mangoes. If a blender is available, blend until smooth. If not, mash until smooth.
  2. Bring to a boil and simmer. Add your gelatin powder while stirring continuously, bring to a boil and transfer into a heat-proof flat container. Cool down until set. If it’s taking too long, refrigerate when room temp.
  3. Unmould and cut into cubes.

SWEET MUNG BEANS:

  1. Wash beans and boil with water. Discard the liquid and fill with water 1 inch above the beans. Bring to a boil and simmer for 1 hour, refilling water when necessary.
  2. Add sugar and a pinch of salt. Simmer until water has evaporated.

SWEETENED SABA:

  1. In a saucepan, combine saba, water, and sugar. Bring to a boil and simmer for 10 minutes. Add vanilla extract

HALO-HALO:

  1. Place crushed ice in a tall halo-halo glass or bowl.
  2. Top with assorted halo-halo toppings (Mango Jelly, Sweet beans, Sweetened Saba, Ice)
  3. Pour Angel Evaporada on top.
  4. Sweeten with sugar according to taste.
  5. Serve immediately.

INGREDIENTS

1 cup diced ripe mango
2 cups cooked mini sago
1 cup mango puree
1-410ml Angel Kremdensada
½ cup Angel Evaporada

 

PROCEDURE

  1. Combine all ingredients in a bowl.
  2. Mix well. Chill for at least 2 hours. Serve cold.

INGREDIENTS

1 cup water
1 tsp ube extract, divided in two half teaspoons
1 tbsp clear unflavored gulaman powder
2 tsp sugar
1-140 ml Angel Kremdensada
½ cup Angel Evaporada
½ cup cooked mini sago
¼ cup grated cheddar cheese

 

PROCEDURE

  1. In a small pot, bring water to a boil, turn off heat, and add ½ teaspoon ube extract. Let cool.
  2. Sprinkle gulaman powder into the tea and bring to a soft boil.
  3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
  4. In a bowl, combine Angel Kremdensada and ½ teaspoon ube extract. Toss in ube jelly and sago until coated through. Chill jelly for at least 2 hours.
  5. Scoop into bowls and sprinkle with cheese. Serve cold.

INGREDIENTS

1 cup water
6 black tea bags
1 tbsp clear unflavored gulaman powder
2 tsp sugar
1-140 ml Angel Kremdensada, chilled overnight
½ cup Angel Evaporada
½ cup cooked mini sago

 

PROCEDURE

  1. In a small pot, bring water to a boil, turn off heat, and add 3 tea bags. Let it steep for 10 minutes until cool.
  2. Warm ½ cup Angel Evaporada in a pot or microwave for 1 minute. Add 3 tea bags and let it steep for 10 minutes until cool.
  3. Sprinkle gulaman powder and sugar into the tea and bring to a soft boil. Remove from heat and pour into a square or rectangular mold.
  4. Let it set for 4 hours before slicing into cubes. In a bowl, mix black tea jelly and sago, Angel Kremdensada and Angel Evaporada until fully coated. Chill jelly for at least 2 hours. Serve cold.

INGREDIENTS

1 cup water
2-24g Choco Hero
1 tbsp clear unflavored gulaman powder
1-140 ml Angel Kremdensada, chilled overnight
½ cup Angel Evaporada
½ cup cooked mini sago

 

PROCEDURE

  1. Small pot, bring water to a boil, turn off heat, and add 1 pack Choco Hero. Mix well until dissolved completely. Let cool.
  2. Sprinkle gulaman powder into the Choco Hero mixture and bring to a soft boil.
  3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
  4. In a bowl, combine 1 pack Choco Hero, Angel Kremdensada and Angel Evaporada mix well.
  5. Toss in Choco Hero Jelly and sago, mix until fully coated. Chill jelly for at least 2 hours. Serve cold.

INGREDIENTS

2 cups water
1 bundle pandan leaves
1 pack pandan flavored gelatin (if not available, unflavored is fine but add 2 tsp pandan flavor & color)
1 can Angel Evaporated Liquid Creamer
1 can Angel Kremdensada
1 cup cooked small sago
1 cup shredded buko meat (young coconut)

 

PROCEDURE

  1. In a saucepan, simmer water and pandan leaves for at least 5 minutes or until fragrant.
  2. Stir in gelatin and simmer for 1 minute. Place in a heatproof container and cool until set. Cut into cubes and set aside.
  3. Mix creamer and kremdensada together. Stir in gulaman, sago, and buko. Chill for at least 1 hour before serving.

      4. INGREDIENTS

      Pastry Cream
      2 egg yolks
      half can Angel Condensada
      ½ cup Angel Evaporada
      1 tbsp all-purpose flour
      Cake Base
      4 egg yolks
      1/3 cup sugar
      ¼ cup vegetable oil
      1/3 cup Angel Evaporada
      1 tsp vanilla extract
      1 1⁄8 cup cake flour
      1 tsp baking powder
      ½ tsp salt
      4 egg whites
      ½ tsp white vinegar
      1/3 cup sugar
      Chocolate Ganache
      ½ cup Angel All Purpose Creamer
      ½ cup semi-sweet chocolate chips

       

      PROCEDURE

      1. In a saucepan, place 2 egg yolks, half can Angel Condensada, ½ cup Angel Evaporada and all-purpose flour in a saucepan. Whisk until no trace of flour is visible. Cook mixture in medium high heat while whisking continuously until thick. Strain mixture using a fine strainer into a heatproof bowl. Cover with plastic wrap directly on the pastry cream mixture. Let cool completely at room temperature.
      2. In a bowl, combine 4 egg yolks, sugar, vegetable oil, 1/3 cup Angel Evaporada and vanilla extract. Whisk until combined. In another bowl, sift cake flour, baking powder and salt and mixture into the egg mixture mix until combined.
      3. In a clean and dry bowl, add egg whites, white vinegar and sugar. Whip using an electric hand until stiff. Gently fold egg whites into the batter.
      4. Line 2 square baking pan with parchment paper. Add gently pour cake batter into the pan and bake in a preheated oven at 340 degrees Fahrenheit for 35-40 minutes or until toothpick comes out clean when inserted. Let it cool down completely.
      5. Place cake in a serving dish or pan and spread pastry cream on top evenly. Let it chill in the fridge for 30 minutes.
      6. To make the ganache, heat Angel All Purpose Creamer in a saucepan until it simmers. Remove from heat and add semi-sweet chocolate. Mix until chocolate is totally melted. Let cool.
      7. Pour the ganache on top of the cake and tilt to coat evenly. Chill cake for 3 to 6 hours.
      8. Serve and enjoy.

          9. INGREDIENTS

          4 cups diced ripe avocado
          1-380 grams Angel Condensada
          1-410 ml Angel Evaporada
          1-370 ml Angel All Purpose Creamer, chilled overnight
          1 ½ cup cooked mini sago

           

          PROCEDURE

          1. Combine 2 cups Avocado and Condensada in a blender. Blend until smooth. || In a bowl, add the remaining 2 cups diced avocado, Angel Evaporada and Angel All Purpose Creamer and sago. Mix until combined.
          2. Pour in blended avocado mixture. Mix well.
          3. Chill for 6 hours or best overnight. Serve cold.

          INGREDIENTS

          1-410 ml Angel Evaporada
          half can Angel Condensada
          1-370 ml Angel All Purpose Creamer, chilled
          2 tbsp cocoa powder
          1 cup sliced frozen banana
          6 cups ice cubes or more as needed

           

          PROCEDURE

          1. Using a blender, combine all ingredients and blend until smooth.
          2. Serve in tall glasses and enjoy.