INGREDIENTS

2 teaspoons coconut oil
2 cups glutinous rice
2 cups water
Pinch of salt
1 can, 410ml Angel Evaporada
1/2 cup Coco Mama Fresh Gata
1 cup brown sugar
2 teaspoons ube extract
½ cup prepared ube halaya

Yema Topping
1 cup Angel Condensada
2 egg yolks

 

PROCEDURE

  1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
  2. Wash glutinous rice three times. Place washed rice in a medium size pot, add water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
  3. Combine Angel Evaporada, gata, and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy. Stir in ube extract and ube halaya. 
  4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked. Transfer mixture into the prepared pan and spread out evenly. Let cool.
  5. Pre-heat oven at 350F.  In a bowl, add condensada and egg yolk. Whisk until combined. Pour mixture on top of the ube biko and bake for 20 minutes in the oven or until top is golden.  Let cool and serve. 

INGREDIENTS

400 grams uncooked spaghetti noodle
4 eggs
1/2 Angel Evaporated Filled Milk
1 cup cheddar cheese
1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 tsp white pepper
2 tbsp chopped parsley

 

PROCEDURE

  1. Cook spaghetti as directed in its package. Drain and set aside.
  2. Whisk in a bowl the eggs, milk and cheese. Set aside.
  3. In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss cooked pasta with bacon and mushrooms.
  4. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

INGREDIENTS

1 cup cooked mini sago
1 cup cooked big sago
2 cups small diced ripe mango
1 cup ripe mango puree
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 pack, 200ml Coco Mama Fresh Gata
crushed ice or ice cubes

 

PROCEDURE

  1. In a large bowl, add mini sago, big sago, diced mango and mango puree. 
  2. Pour in condensada, Angel Evaporada, and gata. Mix well until combined.
  3. Add ice and mix again. Scoop mixture into serving bowls/glass and serve.

INGREDIENTS

2 cups water
3 cups ripe saging na na saba, sliced into ¼ inch thick coins
½ cup dark brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 cup cooked big sago
1 cup cooked mini sago
1 can, 410ml Angel Evaporada
1 can, 380g Angel Condensada
crushed ice or ice cubes
2 llaneras store-bought or prepared leche flan, cubed

 

PROCEDURE

  1. In a medium size saucepan, add water and saging na saba. Bring to a boil until saba is tender. Add sugar and cinnamon. Lower heat and cook until syrupy. Turn off heat and add vanilla extract. Mix well. 
  2. Transfer cooked saba banana mixture to a large bowl. Add big sago, small sago, Angel Evaporada and Condensada. Mix well until combined. Add ice and mix. 
  3. Scoop mixture into a serving glass/bowl. Serve and enjoy. 

INGREDIENTS

½ cup green munggo
1 cup glutinous rice, washed
6 cups water
¾ cup brown sugar
1 pack, 200ml Coco Mama Fresh Gata
1 can, 410ml Angel Evaporada, plus more for topping

 

PROCEDURE

  1. In a small pan, add green munggo. Toast munggo over medium heat until toasted and aromatic. Using a mortar and pestle, slightly crush toasted munggo and set aside. 
  2. In a small saucepan, add 6 cups of water and bring to a boil. Add toasted munggo. Cook until tender. Add glutinous rice and cook slowly over medium heat while stirring constantly.  Add brown sugar, gata and Angel Evaporada.
  3. Continue cooking until rice is fully cooked and sauce is thick and syrupy. 
  4. Spoon mixture into serving bowls. Drizzle with more Angel Evaporada and serve.

INGREDIENTS

4 cups water
1 pack, 25g coffee flavored gulaman powder
2 Tablespoons sugar
1 cup water
4 teaspoons instant coffee powder
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 cup cooked mini sago
1 cup cooked big sago
crushed ice or ice cubes

 

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. 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 water and coffee. Stir until dissolved. Add condensada, Angel Evaporada.  Mix well.
  4. In a large bowl add, coffee gulaman, mini sago and big sago. Pour in coffee-milk mixture, ice and mix. 
  5. Scoop mixture into serving glass/bowls and serve.

INGREDIENTS

4 cups water
1 pack, 25g lychee flavored gulaman
2 Tablespoons sugar
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
2 cups fresh buko juice
1 cup grated buko meat
1 can, 565g canned lychee, chopped, reserve syrup
1 cup nata de coco
1 cup cooked mini sago
1 cup cooked big sago

 

PROCEDURE

  1. In a medium size saucepan, add water and sprinkle lychee flavored gulaman and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture to boil. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut lychee gulaman into small cubes. Set aside.
  3. In a bowl, combine condensada, Angel Evaporada, buko juice. Stir until combined. 
  4. In a large bowl, add buko meat, lychee, nata de coco, mini sago and big sago and lychee gulaman. Pour in milk-buko juice mixture. Add ice and mix well. 
  5. Scoop mixture into serving bowls/glass and serve.

INGREDIENTS

1 cup fresh mango puree
¾ cup Angel Condensada
1 pack, 250ml Angel All Purpose Creamer, chilled overnight
¼ teaspoon yellow food coloring (optional)
2 cups white chocolate coins
2 Tablespoons vegetable oil or coconut oil

 

PROCEDURE

  1. In a medium size bowl, add mango puree and condensada. Mix well until combined. 
  2. In a separate bowl, add Angel All Purpose Creamer. Using an electric hand mixer or wire whisk whip cream until soft peaks form. Fold in cream into the mango puree and condensada mixture. 
  3. Pour mixture into silicon popsicle mold. Freeze for 6 hours or best overnight. 
  4. Place white chocolate coins in a heat proof bowl. Melt in the microwave for 30 seconds or until melted. Add oil and mix well. 
  5. Remove popsicles from the mold and dip into the melted chocolate. Place popsicles on a tray lined with baking paper. Freeze again for another 4 hours before serving. 

 

INGREDIENTS

1 recipe vanilla custard *see recipe below
2 packs, 250ml Angel All Purpose Creamer, chilled overnight
half can (190g) Angel Condensada
1 pack, 200g honey graham crackers
1 cup grated cheddar cheese

*Vanilla custard (make ahead)
1 can, 410ml Angel Evaporada, divided into two
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 All Purpose Creamer 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 rectangular dish, layer graham crackers, vanilla-cream pudding mix. Use a spatula to spread into an even layer. Repeat procedure until you make 3 layers. 
  4. Add the remaining vanilla-cream pudding mixture on top and spread it out into an even layer. 
  5. Top graham cake with grated cheddar cheese and chill for 4 hours or best overnight before serving.

 

*Vanilla custard (make ahead)

  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

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
3 teaspoons instant coffee powder
1 pack, 200g chocolate graham crackers
shaved chocolate for garnish

 

PROCEDURE

  1. In a large mixing bowl, add Angel All Purpose Creamer and whip using an electric hand mixer or wire whisk until soft peaks form. 
  2. Stir in condensada and coffee powder. Mix well until combined. 
  3. In a square baking dish or pyrex pan, add a layer of coffee-cream mixture. Use a spatula to spread evenly. 
  4. Layer chocolate graham crackers and coffee-cream mixture. Repeat procedure until you make 3 layers finishing with coffee-cream mixture on top. 
  5. Cover and refrigerate cake for 4 hours or until set. Garnish with shaved chocolate before serving.