INGREDIENTS

3 cups water
1 can 410ml Angel Evaporated Filled Milk
1 can 380g Angel Condensada
1 cup malagkit na bigas, washed and soaked in water for 1 hour
Flavor options
Add 2 tsp ube extract
2 tsp pandan extract
2 tsp langka
cooking oil for deep frying

 

PROCEDURE

  1. In a pot, add water, Angel Evaporated Filled Milk and Angel Condensada. Bring to a quick boil.
  2. Add malagkit and cook until rice is soft, chewy, and sticky. Add your choice of flavoring extract, mix well until fully incorporated.
  3. Transfer mixture into a baking pan or tray and let cool.
  4. Spoon about 1-2 tablespoons malagkit mixture into lumpia wrapper. Fold the bottom of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining malagkit mixture.
  5. Deep fry in hot oil until golden and crispy. Drain excess oil and serve hot.

      6. INGREDIENTS

      1 pack, 20g Pandan flavored gulaman
      2 1/2 cup cold water
      1 tbsp sugar
      2 cups grated coconut meat
      1 can, 365ml Angel Evaporada
      1 can, 380g Angel Condensada
      1 pack, 250ml Angel All Purpose Creamer
      2 cups coconut juice
      1/4 tsp pandan flavoring

       

      PROCEDURE

      1. Make ahead Pandan Gulaman. In a pot, add Pandan flavored gulaman. Water and sugar. Mix until dissolved.
      2. Bring mixture to a quick boil. Pour mixture into a pan of container to set. Chill for 4 hours. Slice gulaman into small cubes.
      3. Combine grated coconut meat, Angel Evaporada, Angel Condensada and Angel All Purpose Creamer Tetra Pack, coconut juice and pandan flavoring in a bowl. Add cubed pandan gulaman. Mix until combined.
      4. Divide mixture into popsicle molds.
      5. Freeze mixture overnight. Serve frozen.

      INGREDIENTS

      2-200 grams pack store-bought frozen chicken nuggets cooking oil, for frying
      2 Tablespoons butter
      3 teaspoons minced garlic
      ½ cup chopped onion
      1 Tablespoon all-purpose flour
      ½ cup water
      ½ cube chicken bouillon
      Half can Angel Evaporated Filled Milk
      ½ can Angel All Purpose Creamer
      ½ cup grated cheddar cheese
      1 cup frozen green peas and carrots
      ½ cup canned corn kernels, drained
      1 Tablespoon chopped red bell pepper
      To taste salt
      To taste pepper

       

      PROCEDURE

      1. Fry chicken nuggets in hot oil until golden and crispy. Drain excess oil and set aside until ready to serve.
      2. In a saucepan, heat butter and add garlic and onion. Cook until soft and aromatic. Add in all-purpose flour. Mix until bubbly and heated through.
      3. Pour in water, chicken bouillon, and Angel Evaporated Filled Milk, Angel All Purpose Creamer and cheese. Bring to a quick boil and simmer slowly for a few minutes until the sauce is thick.
      4. Add in frozen vegetables, corn, red bell pepper and season with salt and pepper. Simmer until heated through.

          5. 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

          2-250 ml Angel All Purpose Creamer
          1-380g Angel Condensada
          1pack, 200g honey graham crackers
          1 cup diced canned peaches
          1 cup diced ripe mango

           

          PROCEDURE

          1. Whip together cream and condensada. Set aside, keeping it chilled.
          2. In a rectangular dish, layer the graham crackers, cream, peaches and mangoes. Repeat procedure twice, ending with the fruit slices on top.
          3. Allow to set in freezer until firm or chill overnight.

          INGREDIENTS

          1 cup all-purpose flour
          1 ½ teaspoon baking powder
          ¼ teaspoon salt
          5 whole eggs, yolk and white separated
          1 cup sugar, divided
          1 teaspoon vanilla
          1-410 ml Angel Evaporada, divided
          1-380 ml Angel Condensada
          ¼ cup Angel All Purpose Creamer
          Whipped Topping:
          1 cup Angel All Purpose Creamer, chilled
          2 tbsp confectioner’s sugar, sifted

           

          PROCEDURE

          1. Preheat the oven to 350˚. Grease 2- 8×4 inch pan liberally until coated.
          2. Combine flour, baking powder, and salt in a large bowl.
          3. Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in 1/3 cup Angel Evaporada and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
          4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff. Fold egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface.
          5. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
          6. Combine the remaining Angel Evaporada, Angel Condensada, and ¼ cup Angel All Purpose Creamer in a small pitcher. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Cover and chill cake overnight.
          7. Whip 1 cup chilled Angel All Purpose Creamer with confectioner’s sugar until thick and spreadable.
          8. Spread over the cake. Decorate cake with fresh berries and serve.

              9. INGREDIENTS

              2-250 ml Angel All-Purpose Creamer
              1-380 ml Angel Condensada
              1 Tablespoon rum (optional)
              1 Tablespoon Maraschino cherry syrup
              1 pack, 200g chocolate graham crackers
              ½ cup chopped Maraschino plus halved for garnish

               

              PROCEDURE

              1. Whip together Angel All-Purpose Creamer and Angel Condensada, rum, and syrup. Set aside, keeping it chilled.
              2. In a rectangular dish, layer the graham crackers, cream, and chopped maraschino cherries. Repeat the procedure twice, ending with cream on top.

                  3. INGREDIENTS

                  2-250 ml Angel All Purpose Creamer
                  1-380 g Angel Condensada
                  1 pack, 200g honey graham crackers
                  1 ½ cup sliced ripe mango

                   

                  PROCEDURE

                  1. Whip together cream and condensada. Set aside, keeping it chilled.
                  2. In a rectangular dish, layer the graham crackers, cream, and mangoes. Repeat the procedure twice, ending with mango slices on top.

                  INGREDIENTS

                  1 cup cream cheese, softened
                  1-380 grams Angel Condensada
                  2-250 ml Angel All-Purpose Creamer
                  40 pcs broas or lady fingers
                  ¼ cup rum (optional)
                  2 cups freshly brewed coffee

                   

                  PROCEDURE

                  1. Mix cream filling, cream cheese, Angel Condensada, Angel All Purpose Creamer until fluffy.
                  2. Combine rum and brewed coffee on a deep dish. Dip broas on both sides. Just a quick dip, DON’T let it soak. Layer broas pieces on your choice of dish/container. Layer cream filling on top of the broas. Finish with dusting of cocoa powder on top.

                      3. INGREDIENTS

                      – 8 thick slices white bread preferably brioche 6 large eggs
                      – 4 tsp Angel Evaporated Filled Milk
                      – pinch of salt
                      – 4 slices sweet ham
                      – 4 tbsp butter, divided
                      – parsley flakes for garnish
                      – Sweet-Cheesy Sauce
                      – 2 tbsp butter
                      – 2 tsp all-purpose flour
                      – 1 ½ cup Angel Evaporated Filled Milk
                      – ½ cup grated cheddar cheese

                       

                      PROCEDURE

                      1. To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.
                      2. Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
                      3. Cook ham until the edges are crispy and heated through. Set aside.
                      4. In a small bowl, mix eggs, 4 teaspoons Angel Evaporada, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.