INGREDIENTS

8 large eggs, yolks and white separated
6 tbsp Angel Evaporada
4 tbsp sugar
1 cup pancake mix
canola oil, for greasing your pan

 

PROCEDURE

  1. In a bowl, mix the yolks, Angel Evaporada together. Whisk until the mixture is smooth and the color has turned light yellow. Fold the pancake mix into the yolk mixture.
  2. In another clean bowl, beat the egg whites until frothy. Add the sugar and continue beating with a whisk or electric beater (on medium-high) until the eggs form stiff peaks.
  3. When it has form stiff peaks, put half of the egg whites into the milk mixture and fold until well mixed. The batter should have a lighter consistency already.
  4. Add in the last half of the egg white mixture. Fold until completely mixed. Cook this batter immediately. It will loose its airiness if it sits out for too long. The airiness of the batter is what gives it it’s lift.
  5. Grease the pan that you will use with canola oil, brush it lightly. Heat the pan over low heat for 3-4 minutes.
  6. When hot enough, spoon about 1 tbsp of batter onto the hot pan. Let it set for a moment before adding more batter (2-3 tbsp) on top of it. Spray the cover of the pan with water (help it steam) and cook covered for 3-4 minutes. Flip and cook for another 2-3 minutes.
  7. Serve and eat immediately as it tends to loose its height. Serve with fruits, butter and pancake syrup.

      8. INGREDIENTS

      1 – 410ml Angel Evaporada
      1 – 380grams Angel Condensada
      6 cups water
      1 cup sugar
      2 tsp ube flavoring
      2 ½ tbsp bottled sweet mung beans
      2 ½ tbsp nata de coco
      2 ½ tbsp bottled macapuno
      1 ½ cup cooked mini sago
      1 ½ cup cooked red gulaman, cut into small cubes

       

      PROCEDURE

      1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
      2. Divide mung beans, nata de coco, macapuno, sago and gulaman into 6-500ml plastic bottles. Pour in milk mixture. Chill for 3 hours.
      3. Pour over cup with ice and serve.

          4. INGREDIENTS

          Mango Jelly
          4 cups water
          1 – 25grams unflavored clear gulaman powder
          1 – 25 grams mango juice powder
          1 – 410ml Angel Evaporada
          1 – 380grams Angel Condensada
          1 cup sugar
          6 cups water
          2 cups diced fresh mangoes

           

          PROCEDURE

          1. In a pot, combine water, gulaman powder and mango juice powder. Bring to a quick boil over medium heat stirring regularly until small bubbles appear. Turn of heat and pour into a rectangular container. Let it set in the refrigerator until firm to cut. Once set, cut jelly into cubes.
          2. In a large bowl or pitcher combine Angel Evaporada, condensasda, sugar and water. Stir until sugar is completely dissolved.
          3. Divide mango and jelly into 6-500ml cups plastic bottles. Pour in milk mixture. Chill for 3 hours.
          4. Pour over glass with ice and serve.

              5. INGREDIENTS

              Pie Crust
              – 2 ½ cup all-purpose flour
              – 1 tbsp sugar
              – 1 tsp salt
              – ½ cup unsalted butter, cut into cubes
              – ½ cup shortening
              – 5 tbsp iced water
              Crust Filling
              – 3 egg yolks
              – 2 whole eggs
              – 1 – 410ml Angel Evaporada
              – 1 – 380grams Angel Condensada
              – 2 tsp calamansi juice
              – 2 egg whites

               

              PROCEDURE

              1. To make mini pie crust: In a bowl, combine flour, sugar, salt. Quickly stir. Using two forks, cut butter and shortening into the mixture until it resembles coarse meal.
              2. Drizzle water one tablespoon at a time and stir using a rubber spatula or wooden spoon.
              3. Transfer dough to a floured working surface. Form into a ball. Divide dough in half and flatten each into 1-inch thick disc using your hands. Wrap each tightly with plastic wrap and refrigerate for 30 minutes.
              4. For the custard. Combine egg yolks, whole eggs, Angel Evaporada, condensada and calamansi juice in a bowl. Whisk slowly until incorporated. Strain custard mixture.
              5. In a separate bowl, beat egg whites until soft peaks. Slowly fold in egg whites to the custard mixture. Set aside.
              6. Remove dough from the chiller. Let it rest for 5 minutes. Divide and shape dough into 20 small balls (approx. 30 grams each). Press each ball gently into the bottom and sides of a non-stick muffin pan. Poke holes using a fork.
              7. Pour custard mixture into prepared dough-lined muffin pan up to 3/4 full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.
              8. Remove from oven and allow to cool before removing from pan. Best served at room temperature.

              INGREDIENTS

              Ube Flavored Gulaman
              – 3 cups water
              – 1 cup Angel Evaporada
              – 1 – 25grams clear unflavored gulaman powder
              – 2 tsp sugar
              – ¼ tsp ube flavoring
              – 1 – 410ml Angel Evaporada
              – 1 – 380grams Angel Condensada
              – 6 cups water
              – 1 ½ tsp ube flavoring
              – 1 cup sugar
              – 3 cups cooking mini sago / black pearls
              – 2 ½ cups store bought creamy ube halaya

              PROCEDURE

              1. In a pot, combine water, Angel Evaporada, gulaman powder, sugar and ube flavoring. Bring to a boil over medium heat. Stirring regularly until tiny bubbles appear. Remove from heat and transfer into a rectangular container. Let it cool in the refrigerator until firm. Slice into small cubes and set aside.
              2. In a large bowl or pitcher combine Angel Evaporada, condensasda, ube flavoring sugar and water. Stir until sugar is completely dissolved. Add ube gulaman and sago.
              3. Pour over glass with filled with ice, top with ube halaya and serve.

              INGREDIENTS

              2 ½ cups cake flour
              2 tbsp baking powder
              ½ cup white sugar
              1 ½ tbsp ube powder or flavoring
              ⅛ tsp salt
              1 cup water
              1 cup Angel Evaporada
              2 tbsp melted butter
              ½ cup cheddar cheese, cut into strips
              40 pieces 2oz cupcake liners

               

              PROCEDURE

              1. Heat oil on a pan. Add onion and garlic, saute until soft and aromatic.
              2. Add ground pork. Cook for 2 minutes or until slightly brown in color. Add water, simmer for 3 minutes.
              3. Add hotdog, tomato sauce and spaghetti sauce. Simmer for 10 minutes.
              4. Stir in Angel Kremdensada and quickly boil for a minute. Season pepper.
              5. Pour sauce over cooked spaghetti. Serve immediately.

                  6. INGREDIENTS

                  1 – 410ml Angel Evaporada
                  1 – 380grams Angel Condensada
                  1 cup sugar
                  1-25gram pack strawberry juice powder
                  6 cups water
                  3 cups cooked mini sago
                  2 cups fresh strawberries, sliced – optional

                   

                  PROCEDURE

                  1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
                  2. Divide sago and strawberries into 6-500ml plastic bottles. Pour in strawberry milk. Chill for 3 hours.
                  3. Pour over cup with ice and serve.

                  INGREDIENTS

                  LECHE FLAN LAYER:
                  – tbps white sugar
                  – 7 egg yolks
                  – 2 whole eggs
                  – 1-410ml Angel Evaporated Filled Milk
                  – 1-380g Angel Condensada
                  – 1-410ml Angel Evaporada
                  – 3 medium size llanera

                  BANANA CAKE LAYER:
                  – 1 ¼ cup All Purpose Flour
                  – tsp baking soda
                  – tsp baking powder
                  – tsp iodized salt
                  – 1 egg, separate yolk and white
                  – ½ cup brown sugar
                  – ½ cup vegetable oil
                  – tsp vanilla extract
                  – ½ cup Angel Evaporada
                  – 2 pieces overripe banana (lakatan), mashed

                   

                  PROCEDURE

                  1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
                  2. In a bowl, mix the rest of leche flan ingredients together. Strain twice. Pour into llaneras and set aside.
                  3. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine egg yolk, sugar, oil, vanilla and Angel Evaporada.
                  4. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
                  5. Beat egg white until stiff and fluffy. Gently fold into the batter.
                  6. Divide banana cake batter into the 3 llaneras with leche flan mixture pouring it slowly and carefully on top.
                  7. Pre-heat oven at 350 degrees F. Cook Leche Nana in *bain marie let it steam for 1 hour and 15 minutes until cake is done.
                  8. Let the cake cool for 45 minutes to 1 hour before flipping and transferring to a serving plate.
                  9. *baine marie also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                  INGREDIENTS

                  For the Milk Tea:
                  – 1 liter Seasons Pineapple Banana Juice
                  – 4 Black Tea or Green Tea Bags (Optional)
                  – 1 – 410 ml can Angel Evaporada
                  – 1 cup cooked nata de coco with syrup
                  – 1 Crushed Ice, for serving

                   

                  PROCEDURE

                  To Make the Fruity Tea:

                  1. Pour the Seasons Pineapple Banana juice in a small pot and set it on a burner turned to medium heat. Once simmering, steep the tea bags in the juice and turn off the heat. Leave this for 10 – 15 minutes to incorporate the green tea flavor.
                  2. Take out the bags and discard. Transfer the fruity tea in a bowl and let this cool down to room temperature for about 10 minutes. Whisk in the Angel Evaporada until well incorporated. Set this aside to completely cool down. (if it separates its okay, just whisk or mix it again before pouring in serving glasses.

                  To Create the Drink:

                  1. Divide the cooked nata with syrup among 4 glasses. Pour in and divide the pinebanana milk in the glasses, and add crushed ice as well. Serve immediately.

                  INGREDIENTS

                  1 – 432 grams can can Seasons Tropical Fruit Cocktail Mix with syrup, divided
                  1-410 ml can Angel Evaporada, divided
                  ½ cup white sugar, divided
                  ½ cup plain cornflakes, divided
                  1 Crushed ice

                   

                  PROCEDURE

                  1. Take 1 glass and cover the bottom with a layer of crushed ice. Spoon in 1 tablespoon of white sugar and ¼ cup of Seasons Fruit Cocktail with syrup. Do another layer of ice, white sugar, and fruit cocktail, then top it off with a tablespoon of crushed ice and 2 tablespoons of cornflakes. Pour ¼ can of Angel Evaporada.
                  2. Repeat the process to create 3 more glasses/ servings. Serve immediately.