INGREDIENTS

– 1 pack, 25g buko pandan flavored gulaman powder
– 2 cups water
– 2 cups buko juice
– 4 tbsp sugar
– 1-25 grams white, unflavored gulaman powder
– 1 cup water
– 1-410 ml Angel Evaporada
– 1-410 ml Angel Kremdensada

Topping:
– 1-250ml Angel All-Purpose Creamer
– ¼ cup Angel Condensada
– 1 cup fresh buko strips

 

PROCEDURE

To make the topping:

  1. In a bowl, mix all-purpose creamer, condensada and buko strips.

 

INGREDIENTS

2 packs of 24g Choco Hero Malt Drink
4 tbps hot water
1 cup brewed coffee, cooled down
2 cups ice cubes
½ cup Angel Evaporada
½ cup Angel Kremdensada, chilled
1 tbps cocoa powder

 

PROCEDURE

  1. Combine Choco Hero Malt Drink and hot water. Mix until dissolved.
  2. Chocolate drink mix in a tall glass, add brewed coffee and ice cubes. Slowly pour in Angel Evaporada.

      3. INGREDIENTS

      2 tbsp cooking oil
      ½ cup chopped onion
      2 tsp minced garlic
      1.5 kg chicken pieces
      ½ cup Hunt’s Tomato Paste
      2 pcs dried bay leaf
      1 ½ cup chicken stock
      2 tsp cracked black peppercorn
      ½ tbsp fish sauce
      1-140ml Angel Kremdensada
      3 pcs large potatoes, quartered
      salt to taste
      cooking oil for frying

       

      PROCEDURE

      1. Heat oil in a large pot over medium high heat. Add onion and garlic, cook until soft and aromatic. Add in chicken pieces, continue cooking until golden brown in color.
      2. Add tomato paste, chicken stock and bay leaf. Cover the pot and slowly simmer for 20 minutes or until chicken pieces are fully cooked. Season with pepper and fish sauce.
      3. In a small pan, heat oil and fry potatoes until golden and crispy. Drain excess oil on paper towel and set aside.
      4. Stir in Angel Kremdensada on the pot with chicken and mix until combined. Add fried potatoes and serve.

          5. INGREDIENTS

          2 tbsp unsalted butter
          3 pcs Ripe Bananas, cut into thin rounds
          1/3 cup brown sugar
          2 cups Angel Kremdensada, chilled
          30 pcs broas/lady finger cookies
          1 cup Angel All-Purpose Creamer, chilled

           

          PROCEDURE

          1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
          2. Soak each cookie in ½ cup Angel Kremdensada and place at the bottom of a baking dish.
          3. Combine remaining Angel Kremdensada and All-Purpose Creamer and whip until thick.
          4. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and bananas. Freeze overnight.

          INGREDIENTS

          CARAMEL SAUCE
          – 2 cups sugar
          – 1-410 ml can Angel Kremdensada
          – 2 tbsp butter

          FUDGE BAR
          – 2 cups Chocolate Chips
          – ¾ cup Butter
          – ¼ cup brown sugar
          – 2 cups crushed graham crackers

           

          PROCEDURE

          1. Line an 8x8in. baking pan with parchment paper and preheat oven to 350℉.
          2. Melt butter and pour into brown sugar and graham. Place at the bottom of your baking pan and flatten with the back of a spoon. Put in the freezer for 2-3 minutes.
          3. In a pan, melt some sugar over low heat and cook until amber in color. Take off heat and pour in half of Angel Kremdensada while mixing. Bring back to the stove over low heat and mix until sugar has melted and combined with the cream. Set aside.
          4. In a saucepan, heat up remaining Angel Kremdensada and add chocolate. Mix until melted. Pour into the prepared pan and bake for 6-8 minutes. Cool completely and drizzle with caramel sauce. Cut into 9 squares.

          INGREDIENTS

          1-410 ml can Angel Kremdensada, chilled
          1-200gram pack crushed graham crackers
          1-432 grams fruit cocktail, drained

           

          PROCEDURE

          1. Transfer chilled Angel Kremdensada in a bowl and whip until mixture is light and airy.
          2. Layer crushed graham crackers on the bottom of a glass serving cup.
          3. Pour whipped cream and top with fruit cocktail.
          4. Repeat process to make 3 layers, ending with whipped cream, fruit cocktail.
          5. Chill in refrigerator overnight.

          INGREDIENTS

          CHEESECAKE BASE:
          – 1-200 grams crushed graham cracker
          – 2 tbsp sugar
          – ½ cup melted butter
          – 2-228 grams cream cheese, softened
          – ¾ cup Angel Condensada
          – 1-370 ml Angel All Purpose Creamer, chilled overnight
          – 1 ½ tbsp unflavored clear gelatin
          – ¼ cup water

          DULCE DE LECHE TOPPING:
          – ½ cup sugar
          – 2 tbsp butter
          – 1-410 ml Angel Kremdensada, room temperature

           

          PROCEDURE

          1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
          2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
          3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
          4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
          5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
          6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!

          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

          – 2 cups Angel All-Purpose Creamer
          – 1 cup Angel Kremdensada
          – 1 tsp Vanilla extract
          – ½ cup diced watermelon
          – ½ cup diced apple
          – ½ cup diced ripe mango
          – ½ cup diced ripe papaya
          – ½ cup diced buko pandan gelatine
          Homemade Strawberry Ice Cream
          – 4 cups Angel All Purpose Creamer
          – 1-380g can Angel Condensada
          – 1 tsp Salt
          – 1 tsp Vanilla extract
          – 2 tsp Strawberry flavoring
          – 1 tsp Red food coloring

           

          PROCEDURE

          1. Start with making the Homemade Strawberry Ice Cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all-purpose cream until soft peaks. Add the Angel Condensada, salt, vanilla extract, strawberry flavoring, and red food colouring mix until everything is well combined.
          2. Transfer to a container and cover with plastic wrap, with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours until ready to use.
          3. Next, make the milk sauce. Combine Angel All-Purpose Creamer, Angel Kremdensada and vanilla extract. Mix until well combined. Chill for 15-20 minutes.
          4. Fill a tall glass with a tablespoon of diced watermelon, apple, mango, ripe papaya, and buko pandan gelatine. Pour 2-3 tablespoons of chilled milk sauce over the ingredients then top with homemade strawberry ice cream. Serve immediately.

          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.