INGREDIENTS

1-200g pack graham crackers
1-410 ml Angel Kremdensada, chilled
1 tsp ube extract
½ cup grated cheddar cheese

 

PROCEDURE

  1. Transfer chilled Angel Kremdensada and ube extract in a bowl.
  2. Beat using a fork or wire whisk until light and fluffy. Set aside.
  3. Lay crackers on the bottom of a square or rectangular pan. Pour ube cream mixture on top.
  4. Repeat the process to make 2-3 layers, ending with cream on top.
  5. Sprinkle with grated cheese. Chill for 6 hours or best overnight.

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

1-836g fruit cocktail, drained
1-½ cup grated coconut meat
1 cup nata de coco
1 cup kaong
1-410 ml Angel Kremdensada

 

PROCEDURE

  1. Place all ingredients in a bowl. Toss until completely coated.
  2. Chill for 4 hours or best overnight.

INGREDIENTS

1-200g pack graham crackers
1-410 ml Angel Kremdensada, chilled
1 cup mashed avocado
½ cup crushed grahams

 

PROCEDURE

  1. Transfer chilled Angel Kremdensada in a bowl.
  2. Beat using a fork or wire whisk until light and fluffy. Fold in mashed avocado. Set aside.
  3. Lay crackers on the bottom of a square or rectangular pan. Pour avocado cream mixture on top.
  4. Repeat the process to make 2-3 layers, ending with cream on top.
  5. Sprinkle crushed grahams on top. Chill for 6 hours or best overnight.

INGREDIENTS

15 pcs mini mixed fruit jelly cups, roughly chopped
1 cup apple, cut into cubes
1-140 ml Angel Kremdensada

 

PROCEDURE

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

– 1-90 grams pack clear unflavored gulaman
– 1 ½ cup water
– 1 tbsp instant coffee granules
– ¾ cup sugar
– 1-410ml Angel Kremdensada, chilled overnight
– 1-140ml Angel Evaporada

 

PROCEDURE

  1. In a pot, combine gulaman, water, coffee and sugar. Mix well.
  2. Bring to a boil. Pour mixture on a mold or microwavable container. Set aside until firm. For best results chill for 6 hours or overnight.
  3. Mix chilled Angel Kremdensada and evaporated milk in a bowl.
  4. Cut coffee jelly into cubes and add to milk mixture. Chill for 30 minutes to an hour.
  5. Serve immediately.

INGREDIENTS

2 cups water
½ cup sugar
2 tbsp instant coffee
1 pack unflavored gelatin
1 can Angel All-Purpose Cream
1 can Angel Kremdensada

 

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 coffee jelly. Chill for at least 1 hour before serving.

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.