INGREDIENTS

banana leaves, cleaned
1 ½ cup glutinous rice flour
1 ½ cup rice flour
1 ½ cup all-purpose flour
2 tsp baking powder
1 ½ cup Angel Evaporada
6 pcs beaten eggs
1 ½ cup white sugar
1 cup coconut cream
6 tsp butter, melted
1 cup queso de bola, grated
3 pcs salted egg, sliced for topping
quezo de bola, cut into slices, for topping
grated niyog, for topping
butter, for topping

 

PROCEDURE

  1. Prepare banana leaves first. Run banana leaves through an open flame to soften and release their aromatic oils. When all have been heated set aside the banana leaves.
  2. In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.
  3. In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.
  4. Carefully add the dry ingredients a third at a time into the wet ingredients and fold until everything is fully incorporated into a smooth batter with no lumps.
  5. Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.
  6. Cut the heated banana leaves into strips with the same width as the sides of the muffin/cupcake tins. Line the sides of each muffin/cupcake tin with the banana leaf strip.
  7. Pour batter into the prepared banana leaf cups, filling it up 3⁄4 of the way.
  8. Bake in a 180°C preheated oven for 7-10 minutes, or until the top has formed but the batter is still jiggly and half-cooked.
  9. Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices.
  10. Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.
  11. Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.

      12. INGREDIENTS

      – 1 cup hot water
      – 1 tbsp instant coffee granules
      – 1 cup Angel Evaporada
      – 1/3 cup Angel Condensada

       

      PROCEDURE

      1. In a small bowl, combine hot water and coffee. Stir until coffee is completely dissolved.
      2. Pour mixture in an ice cube tray. Freeze for 6 hour or best overnight.
      3. Combine Angel Evaporada and Angel Condensada in a small cup or bowl.*To serve Place coffee ice cubes in a tall glass and slowly pour milk mixture. Stir and enjoy.

      INGREDIENTS

      1 tbsp instant coffee powder
      1 tbsp cocoa powder
      3 tbsp hot water
      3 tbsp Angel Condensada
      1 cup Angel Evaporada
      ½ cup Angel All Purpose Creamer, chilled
      1 tsp vanilla extract
      2 cups ice cubes
      2 tbsp chocolate syrup

       

      PROCEDURE

      1. In a cup, combine instant coffee powder, cocoa powder and 3 Tablespoons hot water. Mix until completely dissolved.
      2. Using a blender, add coffee mixture, Angel Condensada, Angel Evaporada, Angel All Purpose Creamer, vanilla extract, and ice cubes. Blend until smooth.
      3. Drizzle your serving glass with chocolate syrup around and slowly pour mocha shake mixture. Serve immediately.

      INGREDIENTS

      1 cup Angel Evaporated Filled Milk
      ½ cup Angel All Purpose Creamer
      ½ cup Angel Condensada
      2 tbsp cornstarch
      Pinch of salt
      2 large egg yolks
      1 tbsp unsalted butter, cut into pieces
      1 tsp pure vanilla extract
      1-380 ml Angel All Purpose Creamer, chilled
      6 cups broas or lady fingers cut into pieces
      1-380 ml Angel All Purpose Creamer, chilled and whipped
      6 pieces ripe lakatan banana, sliced

       

      PROCEDURE

      1. In a small saucepan, combine the Angel Evaporated Filled Milk, Angel All Purpose Creamer, Angel Condensada, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.
      2. In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute.
      3. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or until ready to use.
      4. Whip Angel All Purpose Creamer using an electric hand mixer or wire whisk until stiff peaks form and fluffy. Fold whipped cream into the vanilla pudding mix.
      5. Using either a trifle bowl or a wide glass bowl or 4 clear 500ml cups. Using a spoon, spread the pudding over the bottom and layer with broas, pudding mixture, sliced bananas and whipped Angel All Purpose Creamer enough to cover the layer. Repeat the layering twice more. End with a final layer of whipped cream. Garnish the top with crumbled broas. Chill for 4 hours or until ready to serve. Best served cold.

          6. INGREDIENTS

          – 10 cups cubed stale cinnamon brioche bread or (loaf bread, French bread, brioche, croissant etc.)
          – ½ cup melted butter
          – 2 egg yolks
          – 1 egg
          – 1-410 ml Angel Evaporada
          – 1-380 grans Angel Condensada
          – 1 tsp lemon zest
          – 1 tsp vanilla extrac
          – ½ tsp salt
          Easy Vanilla Sauce – optional
          – 1-410ml Angel Evaporada
          – 1 cup Angel All Purpose Creamer
          – 2 tsp vanilla extract
          – 3 large egg yolks
          – 2 tbsp sugar

           

          PROCEDURE

          1. Heat the oven to 350F. In a medium bowl, whisk together Angel Evaporada, Angel Condensada, eggs, vanilla, lemon zest and salt until the mixture is smooth. Set aside.
          2. Spread your bread chunks out evenly and in a mostly single layer in your baking dish or dishes. Drizzle with melted butter. Toast in the oven until golden in color. Set aside to cool.
          3. Pour custard mixture over bread but don’t cover bread completely. Pour only enough in to come up about 3/4 of the way so that the top of the bread is exposed. Allow to sit 15 minutes, adding more of the custard mixture as the bread soaks it up, again, no higher than 3/4 of the way up.
          4. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from the water bath and let sit for 5 to 10 minutes before serving. Serve warm and pour prepared vanilla sauce.

          EASY VANILL SAUCE (MAKE AHEAD)

          1. Place the milk, cream in a small saucepan. Heat the mixture on medium low heat, until small bubbles begin to appear around the edges and wisps of steam are rising from the surface.
          2. In a medium mixing bowl, whisk the yolks and sugar together.
          3. In a slow, steady stream, pour the hot liquid over the yolk mixture, while whisking. When all the liquid has been added, transfer the custard back to the pot and place over low heat, add vanilla while whisking constantly.
          4. Gently cook until the custard has thickened slightly (it should coat the back of a spoon), about 5 minutes. (Sauce will become thicker as it cools).
          5. Remove from the heat and pour the sauce through a fine mesh strainer, into a bowl. Place the bowl into a larger bowl filled with ice water, to chill. Keep the sauce refrigerated until ready to serve.

          INGREDIENTS

          2 cups elbow macaroni, uncooked
          2 tbsp cooking oil
          2 tsp minced garlic
          ½ cup chopped onion
          ½ cup chopped celery
          ½ cup carrots, cubed
          1-150g can corned beef
          3 cups beef broth
          1-410ml Angel Evaporada
          1 cup chopped cabbage
          ½ tsp salt, or according to taste
          ¼ tsp pepper

           

          PROCEDURE

          1. Cook elbow macaroni according to packaging instructions. Set aside to cool.
          2. Using a deep pot, heat oil and saute garlic, onion and celery until soft and aromatic. Add carrots and corned beef until heated through.
          3. Add beef broth and bring to a boil until carrots are half cooked. Add in cooked elbow macaroni and Angel Evaporada. Add chopped cabbage and simmer over medium heat until cabbage is fully cooked. Season with salt and pepper.
          4. Ladle sopas into bowls and serve immediately.

          INGREDIENTS

          2 tbsp cooking oil
          ½ cup onion, chopped
          2 tsp garlic, minced
          1 tsp ginger, thinly sliced
          700 grams chicken thigh fillet or chicken cut-up
          2 tbsp curry powder
          1-410 ml Angel Evaporada
          1 cup potato, peeled and cut into chunks
          1 cup carrots, peeled and cut into chunks
          1 cup green and red bell pepper, sliced
          2 tsp fish sauce
          salt and pepper to taste

           

          PROCEDURE

          1. In a deep pot, heat 2 tablespoons of cooking oil and add onion, garlic and ginger. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
          2. Mix curry powder and water. Pour mixture into the chicken and add Angel Evaporada and coconut milk Add potato and carrots and cover the pot. Bring to a slow simmer for 20 to 25 minutes or until chicken is fully cooked and tender. Add sugar and fish sauce. Season with salt and pepper as needed.
          3. Add bell pepper and bring to a quick boil. Best served with hot rice.

          INGREDIENTS

          1 tbsp oil
          1 tbsp butter
          2 tsp minced garlic
          ¼ cup chopped onion
          ½ cup button mushrooms (fresh or canned), chopped
          ½ cup shiitake mushrooms (fresh or canned), chopped
          1 tbsp all-purpose flour
          2 cups chicken broth
          ½ tsp dried thyme
          1-410 ml Angel Evaporada
          ½ tsp salt or according to taste
          ¼ tsp ground black pepper or according to taste
          croutons (optional)

           

          PROCEDURE

          1. Using a deep pot, heat oil and butter. Add garlic and onion, saute until soft and aromatic. Add mushrooms, continue cooking until mushrooms turn soft.
          2. Add all-purpose flour. Mix well until flour is combined with the mushrooms and heated through.
          3. Pour chicken broth and thyme. Simmer over medium heat for 10-15 minutes. Take 2 cups of mushroom soup mixture and blend/puree using an electric hand blender or blender.
          4. Pour back to the pot the blended mixture and add Angel Evaporada. Bring to a boil and season with salt and pepper.
          5. Ladle your soup into bowls and top with croutons before serving.

          INGREDIENTS

          1 tbsp cooking oil
          ¼ cup onion, chopped
          2 tbsp garlic, minced
          500 grams chicken fillet cut into chunks or chicken cut-up
          1 ½ cup potato, peeled and cut into cubes
          1 cup carrots, peeled and cut into cubes
          ½ cup pineapple juice
          1 pc chicken broth cube
          ¾ cup Angel Evaporada
          1 cup pineapple chunks
          ½ cup red bell pepper, sliced
          2 tsp fish sauce
          pepper to taste

           

          PROCEDURE

          1. In a deep pot, heat cooking oil and add onion and garlic. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
          2. Pour pineapple juice and Angel Evaporada. Cover pot and bring this to a simmer for 20 to 25 minutes or until chicken is tender.
          3. Add in potato and carrots. Continue cooking until vegetables are tender.
          4. Add sugar, pineapple chunks, bell pepper and fish sauce. Season with salt and pepper as needed. Bring to a quick boil for 2 minutes.
          5. Remove from heat. Best served with hot rice.

          INGREDIENTS

          2 ½ cups all-purpose 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 banana (lakatan)

           

          PROCEDURE

          1. In a bowl, combine all-purpose 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.
          3. Divide batter into three 6×3 or 450gram loaf pans greased and lined with parchment paper. Bake in a pre-heated oven at 300 degrees Fahrenheit for 30 to 40 minutes or until a tester inserted into the center comes out clean.
          4. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.