Ingredients:

– 1 pack, 25g clear gulaman powder
– 4 cups water
– 2 Tablespoons sugar
– 1 teaspoon ube flavoring
– 1 cup cooked mini sago
– 1 cup bottled macapuno strings
– 1 can, 410ml Angel Kremdensada, chilled overnight
– 1 teaspoon ube flavoring
– 1 cup grated cheddar cheese

Procedure:

  1. In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture into a soft boil. Stir in ube flavoring. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside. 
  3. In a large bowl, add mini sago, macapuno strings, ube gulaman, Angel Kremdensda and ube flavoring. Mix well until combined. Cover bowl and chill for 3 hours or overnight. 
  4. Before serving, top salad with grated cheese.

Ingredients:

– 1 recipe of vanilla pudding *see recipe below
– 1 can, 410ml Angel Kremdensada, chilled overnight
– 1 pack, 250g Biscoff cookies, cut into small pieces
– 5 pieces large ripe lakatan banana, sliced into ¼ inch thick coins, plus more for garnish

Vanilla Pudding (make ahead):

– 1 can, 410ml Angel Evaporated Milk, divided into two parts
– ½ cup Angel Condensada
– 1 ½ Tablespoon + 1 teaspoon cornstarch
– 2 egg yolks
– pinch of salt
– ½ Tablespoon butter
– 1 teaspoon vanilla extract

Procedure:

  1. Place Angel Kremdensada in a large bowl. Using an electric hand mixer or wire whisk, whip cream until light and fluffy.
  2. Slowly fold in prepared vanilla pudding. Mix until combined.
  3. In a serving dish, add hal of the vanilla-cream pudding mixture. Use a spatula to spread into an even layer.
  4. Layer with Biscoff cookie pieces and sliced bananas.
  5. Add the rest of the vanilla-cream pudding mixture on top and spread it into an even layer. Chill overnight.
  6. To serve: Top with more Biscoff cookie pieces and sliced bananas to garnish.

Vanilla Pudding:

  1. In a small bowl, whisk together half part Angel Evaporada and cornstarch. Set aside.
  2. In a small saucepan, simmer the remaining milk. Whisk condensada, egg yolks in a separate small bowl. Once the milk is steaming, slowly stream half of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly until the mixture starts to simmer and has thickened.
  3. Remove from the heat and whisk in butter and vanilla.
  4. Pour mixture into a bowl. Cover with plastic wrap directly to the mixture to prevent a skin from forming. Allow to chill for 2 hours before using.

INGREDIENTS

1 pack,25g Green unflavored gulaman
2 tablespoons sugar
3 cups water
tsp melon extract
1 can,410ml Angel Kremdensada,Chilled overnight
1 can ,410ml Angel Evaporada
tsp Melon Extract
1 cup cooked mini sago
3 cup honey dew melon cut into small cubes

 

PROCEDURE

  1. In a saucepan,dissolve gulaman and sugar in water.Cook over medium high heat.Bring to a quick boil.Turn of heat and add melon extract.Pour mixture in a rectangular pan and let set until firm.
  2. Cut melon gulaman into cubes and place in a large bowl.Add Angel Kremdensada,Evaporada, 1 teaspoon melon extract and sago.Mix well until combined.
  3. Add ice cubes.Spoon mixture into serving bowls and enjoy.

INGREDIENTS

1 can , 410ml Angel Kremdensada
3 tablespoons matcha powder
1 can,410ml Angel Evaporada
2 tablespoon Strawberry Flavored powdered juice
1 cup Strawberry Flavored gulaman cubes
1 cup milky strawberry flavored gulaman cubes
1 cup nata de coco
1 cup mini sago

 

PROCEDURE

  1. In a bowl, combine Angel Kremdensada and matcha powder.Mix well Set aside.
  2. In a largebowl, add evaporada and powdered juice.Mix until completely dissolved.Add gulaman cubes,nata de coco,mini sago and ice cubes.
  3. Stir in matcha milk mixture.Mix well until combined.Ladel mixture into serving glasses and enjoy.

INGREDIENTS

1 1/2 cup Crushed Graham Crackers
1 tablespoon Sugar
1/2 cup Melted Butter
1 can ,410ml Angel Kremdensada,Chilled overnight
3 tablespoons Matcha powder plus extra for dusting
1 tablespoon Gelatin powder
3 tablespoons Hot Water

 

PROCEDURE

  1. In a bowl,add grahams,sugar and butter.Mix well until combined.Divide mixture into 2 square containers.Press down miixture to create a crust.Set aside
  2. Whip Angel Kremdensada in a bowl using an electric hand mixer until soft peaks form ad.
  3. Combine gelatin powder and hot water.Mix well until completely dissolved.Slowly add mixture to the cream mixture until blended.
  4. Divide cream mixture into 2 bowls. Add matcha powder into one bowl, mix well until combined.
  5. To assemble, pour matcha-cream mixture into the preapred cust followed by the plain cream mixture on top.Chill for 4 hour or overnight to set.
  6. Dust with matcha powder before serving

      7. INGREDIENTS

      1 pack, 25g strawberry flavored gulaman
      tbps sugar
      3 cups water
      1 can, 410ml angel kremdensada
      1/8 tablespoon banana essence
      1 cup cooked mini sago
      1/4 cup strawberry syrup
      1/2 cup powdered milk
      2 tablespoons mini marshmallows
      tsp candy sprinkles

       

      PROCEDURE

      1. In saucepan, add gulaman, sugar and water. Mix well until dissolved.
      2. Bring to a boil over medium high heat. Pour mixture in a rectangular mold. Let cool completely for at least 4 hours until set. Slice strawberry jelly into small cubes. Set aside.
      3. In a large bowl, add Angel Kremdensada and banana essence. Mix well. Add gulaman, sago and strawberry syrup. Chill mixture for 4 hours or overnight.
      4. To serve, top jelly salad mixture with powdered milk, marshmallows, and candy sprinkles. Spoon mixture into serving bowls and drizzle with chocolate syrup before serving.

      INGREDIENTS

      1 pack, 25 grams Pandan Flavored Gulaman
      2 Tablespoons Sugar
      2 cups Buko Juice
      1 cup Water
      1 can, 410ml Angel Kremdensada
      1 cup Cooked Mini Sago
      1 cup Shredded Fresh Buko Meat
      1 cup Diced Ripe Mango

       

      PROCEDURE

      1. In a saucepan, dissolve gulaman powder, sugar in buko juice and water. Bring to a boil over medium high heat. Pour in a rectangular mold. Let cool and chill for at least 3 hours until completely set.
      2. Slice pandan jelly into small cubes and set aside.
      3. In a bowl, add pandan jelly, sago, buko meat, and mango. Pour in Angel Kremdensada. Mix well until coater through. Refrigerate mixture for at least 4 hours before serving. Serve cold.

          4. INGREDIENTS

          1/4 can Angel Kremdensada
          1 cup semi-sweet chocolate chips
          1 can Angel Kremdensada, chilled
          1 cup chopped brownies
          1/2 cup small marshmallows
          1/4 cup chopped cashews (optional)
          1/2 tsp vanilla
          chocolate sprinkles

           

          PROCEDURE

          1. In a saucepan, heat up kremdensada until just simmering. Pour into chocolate chips. Let it stand for one minute and mix until uniform in color.
          2. In a bowl, combine brownies, marshmallows, and cashews. Fold in kremdensada and vanilla. Drizzle with chocolate sauce and sprinkles

              3. INGREDIENTS

              1 can, 410ml Angel Kremdensada
              1 can, 822g tropical fruit cocktail, drained
              ½ cup green kaong, drained
              ½ cup red nata de coco
              1 cup fresh apple, cut into cubes
              1 cup grated cheddar cheese

               

              PROCEDURE

              1. In a large bowl, combine all ingredients together.
              2. Pour in Angel Kremdensada and mix well. Top with grated cheese.
              3. Cover with plastic wrap and chill for at least 6 hours before serving.
              4. For best results, chill overnight.

              INGREDIENTS

              24 pc broas
              2 cans Angel Kremdensada (1 can chilled overnight)
              1/2 cup rainbow sprinkles

               

              PROCEDURE

              1. Dip each broas in 1 can kremdensada for 1 second on each side and layer on an 8x12inch baking dish. Whip your cream and set aside.
              2. Cover the first layer with whipped cream and sprinkles. Do another layer and top with more sprinkles.