INGREDIENTS

1-410 ml Angel Evaporada
1 cup cubed ripe mango
1 cup sliced lacatan bananas
1/3 cup sugar, or according to taste
1 tsp calamansi juice

 

PROCEDURE

  1. Combine Angel Evaporada with the rest of the ingredients in a blender.
  2. Blend for a few seconds until smooth. Pour into glasses and serve.

      3. INGREDIENTS

      For the crust:
      – 1 ½ cups graham cracker crumbs
      – 2 tbsp sugar
      – 3/4 cup softened butter
      For the filling:
      – 1-410 ml Angel Kremdensada, chilled overnight
      – 240 grams dark or bittersweet chocolate, melted

       

      PROCEDURE

      1. Mix graham cracker crumbs with softened butter and sugar, then press mixture into a 12 inch tart pan. Cool in the refrigerator until set.
      2. Whip Angel Kremdensada in a bowl using a hand mixer until doubled in volume. Add melted chocolate and mix until well combined. Pour mixture unto crust. Cool in the refrigerator for at least 6 hours or overnight.

      INGREDIENTS

      1/2 kilo ube
      1/2 cup butter/margarine
      1-410ml Angel Kremdensada
      1/2 cup sugar

       

      PROCEDURE

      1. Boil the unpeeled ube in water for 1 hour. Drain and let cool.
      2. Peel and finely grate the ube.
      3. Heat a big wok over medium heat.
      4. Melt butter or margarine, then add Angel Kremdensada and grated ube, adjust the heat to low and keep stirring until desired thickness is achieved.
      5. Let cool and place in a large mold or platter.

        *For extra fine ube, boil for 2 hours then place in a food processor and strain using a fine strainer.

          6. INGREDIENTS

          1-500 gram bibingka mix
          6 pcs eggs
          1-370ml Angel Evaporada
          1 cup sugar
          ½ cup margarine
          salted egg
          grated coconut

           

          PROCEDURE

          1. Heat oven at 400℉.
          2. Line ensaymada molds with banana leaf.
          3. Beat eggs until frothy.
          4. Combine bibingka mix, Angel Evaporada, sugar and melted margarine in medium bowl until well blended.
          5. Pour in molds about ¾ full.
          6. Top with salted egg.
          7. Bake for 20 minutes or until done.
          8. Brush with additional margarine, top with grated coconut and sugar.
          9. Serve hot.

              10. INGREDIENTS

              1 cup Angel Evaporated Filled Milk
              ¾ tbsp unflavored gelatin
              ½ cup water
              ¼ cup sugar
              ½ cup all purpose cream
              strawberry pie filling (optional)

               

              PROCEDURE

              1. Combine Angel Evaporated Filled Milk, gelatin, water and sugar in a saucepan and simmer for 5 minutes.
              2. Remove from heat then add all-purpose cream.
              3. Pour into ramekins and chill for at least 3 hours.
              4. Top with strawberry pie filling before serving.

              INGREDIENTS

              2 cups Birch Tree Full Cream Powdered Milk
              2/3 cup softened butter
              1/2 cup Angel Condensada
              2 tbsp unsweetened cocoa powder
              white sugar for dredging
              Japanese paper and white bond paper for wrapping
              Variations:
              2 tsp ube essence for Ube Pastillas
              1/2 cup grated cheese for Queso Pastillas

               

              PROCEDURE

              1. Combine powdered milk, butter, Angel Condensada and cocoa powder in a bowl. Mix well.
              2. Take half a tablespoonful of mixture and form into small logs.
              3. Roll in sugar then wrap using white bond paper and Japanese paper.
              4. For variations, substitute cocoa powder with ube essence to make Ube Pastillas or grated cheese for Queso Pastillas.

                  5. INGREDIENTS

                  1 Angel Krem Queso, chilled
                  1 ½ kilos potatoes, scrubbed
                  6 cups water
                  2 tbsp salt
                  3 eggs, hard-cooked, peeled and coarsely chopped
                  1/3 cup mayonnaise
                  ¼ cup chopped spring onion
                  1 tsp salt, or according to taste
                  ¼ tsp freshly ground black pepper
                  1 medium apple, cored and diced
                  1 cup cooked and diced chicken meat
                  Iceberg lettuce or mixed greens
                  Chopped fried bacon (optional)

                   

                  PROCEDURE

                  1. Place potatoes in a pot then fill with water. Add 2 tablespoons salt and boil until potatoes are fork-tender.
                  2. Drain potatoes then allow to cool. Peel off skins then cut into cubes. Set aside.
                  3. In a large bowl combine Angel Krem Queso, eggs, mayonnaise and spring onion. Season with salt and pepper.
                  4. Add potatoes, apple and chicken. Toss well.
                  5. Cover and keep chilled until serving.
                  6. Serve on a bed of lettuce with chopped bacon on top if liked.

                  INGREDIENTS

                  6 bananas – peeled and sliced into four
                  ½ cup white sugar
                  ½ cup brown sugar
                  ½ cup water
                  ½ tbsp corn syrup
                  ¼ tsp vanilla extract
                  shaved ice
                  1-145 ml can Angel Evaporada

                   

                  PROCEDURE

                  1. In saucepan, combine bananas, white sugar, brown sugar, corn syrup and water. Boil over medium heat without stirring and allow to simmer over low heat for about 15 minutes or until syrup turns thick.
                  2. Remove from heat and stir in vanilla extract. Cool completely.
                  3. To assemble dessert, place about 1 cup of shaved ice in a bowl. Top with 4 to 6 pieces of sliced bananas with some syrup.
                  4. Add 3 tablespoons to 1/4 cup of Angel Evaporada. Serve immediately.

                      5. INGREDIENTS

                      For the green gelatin:
                      – 1-25 gram pack green gelatin powder
                      – 2 cups water
                      – 2 cups pineapple juice

                      For the red gelatin:
                      – 1-25 gram pack red gelatin powder
                      – 2 cups water
                      – 2 cups pineapple juice

                      For the yellow gelatin:
                      – 1-25 gram pack yellow gelatin
                      – 2 cups water
                      – 2 cups pineapple juice

                      For the Milky Gelatin:
                      – 2 tbsp + 1 tsp clear gelatin powder
                      – 5 cups water
                      – 1-410ml can Angel Evaporada

                       

                      PROCEDURE

                      FOR THE COLORED GELATIN:

                      1. Cook according to package directions.
                      2. Pour into square molds. Chill for 3 hours or until firm. Slice into small cubes.

                      FOR THE MILKY GELATIN:

                      1. Combine clear gelatin, water and Angel Evaporada in a saucepan. Cook while stirring over low heat until gelatin dissolves. Simmer slowly until small bubbles appear. Turn off heat. Let cool for 3 minutes.

                      TO ASSEMBLE:

                      1. In a 9×13 inch glass pan or serving dish, arrange colored gelatin. Slowly pour milky gelatin mixture over the colored gelatin cubes.
                      2. Refrigerate gelatin for 6 hours best overnight until firm.

                      INGREDIENTS

                      ½ cup sugar
                      1 410 ml Angel Kremdensada
                      7 egg yolks
                      2 whole eggs

                       

                      PROCEDURE

                      1. Preheat oven to 350F.
                      2. Pour the sugar into two llaneras then heat oven medium flame until it caramelizes. Set aside.
                      3. In a bowl mix together the rest of the ingredients.
                      4. Strain twice.
                      5. Pour into the llaneras.
                      6. Cover with aluminum foil.
                      7. Cook in a bain-marie* or steam for 1 1/2 hours minutes or until firm.*Also called water bath, this is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed to bake in an oven or on a stove.