INGREDIENTS

1 – 410ml Angel Kremdensada, chilled overnight
2 cups ripe avocado, diced
2 cups mini sago, cooked
1 cup white nata de coco

 

PROCEDURE

  1. Place chilled Angel Kremdensada in a bowl. Lightly whip using a fork or wire whisk.
  2. Add avocado, sago, and nata de coco. Mix well until combined.
  3. Cover and chill for 3 to 6 hours before serving.

INGREDIENTS

1 – 410ml Angel Kremdensada, chilled overnight
2 tsp instant coffee granules
1-200gram pack chocolate graham crackers
⅓ cup cocoa powder
⅓ cup chocolate chips

 

PROCEDURE

  1. Transfer chilled Angel Kremdensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
  2. Lay graham crackers on the bottom of an 8X8 square pan or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
  3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

      4. INGREDIENTS

      1 – 410ml Angel Kremdensada, chilled overnight
      1 tsp ube flavoring
      1-200gram pack graham crackers
      1 llanera store bought or homemade leche flan
      ¼ cup bottled sweetened red mung beans
      ¼ cup nata de coco
      ¼ cup macapuno
      ¼ cup kaong

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada and ube flavoring in a bowl. Using an electric mixer or wire whisk, beat at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
      2. Arrange on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and graham crackers.
      3. Repeat procedure finishing with cream on top. Place leche flan on top and garnish with mung beans, nata de coco, macapuno and kaong. Chill for 6 hours or overnight.

      INGREDIENTS

      1 – 410ml Angel Kremdensada, chilled overnight
      2 tsp cocoa powder
      1-200gram pack chocolate graham crackers
      ⅓ cup salted peanuts, roughly chopped
      ⅓ cup chocolate chips
      ½ cup mini marshmallow
      chocolate syrup

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada in a bowl. Add cocoa powder. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
      2. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and sprinkle with peanuts, chocolate chips and marshmallows.
      3. Repeat procedure finishing with cream on top and drizzle with chocolate syrup. Top with more peanuts, chocolate chips and marshmallows. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

          4. INGREDIENTS

          1 – 410ml Angel Kremdensada, chilled overnight
          2 slice large lakatan bananas,
          1-200gram pack graham crackers
          ½ cup creamy peanut butter
          ⅓ cup chopped lightly salted peanuts
          ⅓ cup crushed graham
          chocolate syrup

           

          PROCEDURE

          1. Transfer chilled Angel Kremdensada in a bowl. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
          2. Spread peanut butter on each graham crackers. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and arrange bananas on top.
          3. Repeat the procedure finishing with cream on top and drizzle with chocolate syrup. Top with crushed grahams and chopped peanuts. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

              4. INGREDIENTS

              Toffeenut Sauce:
              – ¼ cup sugar
              – 1 tbsp butter
              – half can Angel Kremdensada, room temperature
              – pinch of salt

              Coffee:
              – 2 tsp instant coffee
              – 1 ½ tbsp Birch Tree Full Cream Milk Powder
              – 1 cup hot water
              – ice cubes
              – half can Angel Kremdensada, chilled for 6 hours or overnight
              – lightly toasted peanuts, chopped – optional

               

              PROCEDURE

              TOFFEENUT SAUCE:

              1. Melt sugar in a saucepan over low heat until it turns into golden brown color.
              2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden soon.
              3. 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.
              4. Let cool and set aside. Transfer to a squeeze bottle if you like.

              COFFEE:

              1. Combine all ingredients in a cup. Stir until granules dissolves.

              TO ASSEMBLE:

              1. Whip chilled Angel Kremdensada until light and fluffy. Transfer to a pastry bag with tip if desired. Chill and set aside.
              2. Drizzle toffeenut sauce around the coffee mug about 1 Tablespoon. Add ice cubes. Pour coffee and top with whipped cream. Drizzle with more toffeenut sauce and top with chopped toasted nuts.

              INGREDIENTS

              1-175 grams pack merienda size spaghetti
              1 tbsp cooking oil
              1 small onion, chopped finely
              2 cloves garlic, minced
              100 grams ground pork
              ½ cup water
              2 pieces hotdog, sliced
              1-115 grams tomato Sauce
              250 grams Italian Style Spaghetti Sauce
              ¼ cup Angel Kremdensada
              ¼ tsp salt
              1 pinch ground black pepper

               

              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.

              INGREDIENTS

              2-410 ml Angel Evaporada
              ½ cup sugar
              ½ cup all-purpose flour
              ½ cup cornstarch
              1 tsp vanilla
              ¼ cup butter
              1 ½ cups toasted desiccated coconut
              2 tsp butter
              1-410 ml Angel Kremdensada
              1 ½ tbsp all-purpose flour
              1 ½ tbsp cornstarch
              1 tsp ube flavoring
              ½ cup bottled ube halaya

               

              PROCEDURE

              1. Combine Angel Evaporada, sugar, all-purpose flour, cornstarch and vanilla in a pot. Cook over medium low heat. Cook stirring with a whisk vigorously until the mixture gets very thick. Add butter and mix very well until smooth.
              2. Line a sheet pan with parchment paper and grease with butter. Sprinkle with desiccated coconut to cover completely.
              3. Pour milk base into prepared pan and spread forming an even layer. Let it set in the refrigerator completely.
              4. Combine Angel Kremdensada, 1 ½ Tablespoon flour, cornstarch and ube flavoring. Stir until completely dissolved.
              5. Pour into a saucepan and boil over medium heat until thick. Gently fold in ube halaya and let cool slightly and pour over the coconut layer. Let set in the refrigerator.
              6. Slice into squares and roll each one and serve.

              INGREDIENTS

              Crust:
              – 200 grams crushed crackers (grahams or chocolate biscuit)
              – 2 tbsp sugar
              – 6 tbsp melted butter (75g)

              Cheesecake:
              – 2-228 grams cream cheese, softened
              – 1 can Angel Kremdensada, chilled
              – 1 tbsp unflavored clear gelatin
              – ¼ cup water

              Toppings:
              – fruit jam or chocolate syrup or caramel syrup.

               

              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 Angel Kremdensada until creamy and fluffy. Set aside.
              3. Combine gelatin and 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. Top cream cheese cups with desired topping.

              INGREDIENTS

              1-410mL Angel Kremdensada, chilled
              8 pieces store bought chocolate sponge cake bars
              1/2 cup chopped maraschino cherries plus extra for topping
              1/2 cup shave semi-sweet chocolate

               

              PROCEDURE

              1. Transfer Angel Kremdensada in a bowl. Using an electric mixer or wire whisk, whip until fluffy and doubled in volume. Set aside.
              2. Arrange half of the chocolate sponge cake bars in loaf pan or serving dish.
              3. Top chocolate sponge cake with whipped cream and sprinkle with chopped cherries.
              4. Layer with the remaining chocolate sponge cake and whipped cream.
              5. Decorate with shaved chocolate and cherries.