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

Pastry Cream
2 egg yolks
half can Angel Condensada
½ cup Angel Evaporada
1 tbsp all-purpose flour
Cake Base
4 egg yolks
1/3 cup sugar
¼ cup vegetable oil
1/3 cup Angel Evaporada
1 tsp vanilla extract
1 1⁄8 cup cake flour
1 tsp baking powder
½ tsp salt
4 egg whites
½ tsp white vinegar
1/3 cup sugar
Chocolate Ganache
½ cup Angel All Purpose Creamer
½ cup semi-sweet chocolate chips

 

PROCEDURE

  1. In a saucepan, place 2 egg yolks, half can Angel Condensada, ½ cup Angel Evaporada and all-purpose flour in a saucepan. Whisk until no trace of flour is visible. Cook mixture in medium high heat while whisking continuously until thick. Strain mixture using a fine strainer into a heatproof bowl. Cover with plastic wrap directly on the pastry cream mixture. Let cool completely at room temperature.
  2. In a bowl, combine 4 egg yolks, sugar, vegetable oil, 1/3 cup Angel Evaporada and vanilla extract. Whisk until combined. In another bowl, sift cake flour, baking powder and salt and mixture into the egg mixture mix until combined.
  3. In a clean and dry bowl, add egg whites, white vinegar and sugar. Whip using an electric hand until stiff. Gently fold egg whites into the batter.
  4. Line 2 square baking pan with parchment paper. Add gently pour cake batter into the pan and bake in a preheated oven at 340 degrees Fahrenheit for 35-40 minutes or until toothpick comes out clean when inserted. Let it cool down completely.
  5. Place cake in a serving dish or pan and spread pastry cream on top evenly. Let it chill in the fridge for 30 minutes.
  6. To make the ganache, heat Angel All Purpose Creamer in a saucepan until it simmers. Remove from heat and add semi-sweet chocolate. Mix until chocolate is totally melted. Let cool.
  7. Pour the ganache on top of the cake and tilt to coat evenly. Chill cake for 3 to 6 hours.
  8. Serve and enjoy.

      9. INGREDIENTS

      4 cups diced ripe avocado
      1-380 grams Angel Condensada
      1-410 ml Angel Evaporada
      1-370 ml Angel All Purpose Creamer, chilled overnight
      1 ½ cup cooked mini sago

       

      PROCEDURE

      1. Combine 2 cups Avocado and Condensada in a blender. Blend until smooth. || In a bowl, add the remaining 2 cups diced avocado, Angel Evaporada and Angel All Purpose Creamer and sago. Mix until combined.
      2. Pour in blended avocado mixture. Mix well.
      3. Chill for 6 hours or best overnight. Serve cold.

      INGREDIENTS

      2 cups canned cream of corn
      1-410 ml Angel Evaporada
      1-370 grams Angel Condensada
      1-380 ml Angel All Purpose Creamer, chilled overnight
      1 tsp vanilla extract
      2 cups canned corn kernels, drained crushed ice
      corn flakes cereals

       

      PROCEDURE

      1. Place 2 cups canned cream of corn, Angel Evaporada, Angel Codensada in a blender. Blend until smooth. Fold in Angel All Purpose Creamer and vanilla extract.
      2. Transfer corn-milk mixture in a tub, top with corn kernels. Seal completely and chill.
      3. To serve, pour Tres Leches Mais Con Yelo mixture in a tall cup or glass, add crushed ice and top with corn flakes cereals.
      4. Serve immediately and enjoy!

          5. INGREDIENTS

          Make Ahead Ice Cream
          2-370 ml Angel All Purpose Creamer, chilled overnight
          1-380 grams Angel Condensada
          ½ tsp yellow food coloring
          1 tsp vanilla extract
          1 cup ripe mango pure
          ½ cup diced ripe mango
          ½ cup toasted cashew nuts, chopped

          1 loaf store bought pound cake, sliced following the shape of the packaging or container
          1-370 ml Angel All Purpose Creamer, chilled overnight whipped
          1 cup diced ripe mango
          ½ cup toasted cashew nuts, chopped

           

          PROCEDURE

          1. To make the ice cream. Place Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluffy.
          2. Gently fold in Angel Condesada, yellow food coloring, vanilla extract, and mango puree into the whipped cream.
          3. Fold in ½ cup diced mango and ½ cup toasted cashew nuts. Make sure all ingredients are combined.
          4. Transfer into a loaf pan or freezer safe container and freeze for 6 hours or best overnight.
          5. To assemble, place a slice of pound cake into the container, add a couple of scoops of mango ice cream, spread the ice cream using a spoon or offset spatula and sandwich it with another slice of pound cake. To finish, cover the top with whipped cream, a few diced ripe mango and sprinkle with chopped cashew nuts.
          6. Freeze ice cream cake until ready to serve.

              7. INGREDIENTS

              1-410 ml Angel Evaporada
              1 cup water
              1-380 grams Angel Condensada
              ½ tsp vanilla extract
              1 cup ripe mango, cut into small cubes

               

              PROCEDURE

              1. Mix all ingredients in a bowl
              2. Divide mixture into ice candy plastic bags.
              3. Freeze for 6 hours or best overnight.
              4. Serve frozen.

              INGREDIENTS

              1-410 ml Angel Evaporada
              1 cup buko water
              1-380 grams Angel Condensada
              ½ cup shredded coconut meat
              ½ cup sweetened red beans

               

              PROCEDURE

              1. Mix all ingredients in a bowl.
              2. Divide mixture into ice candy plastic bags.
              3. Freeze for 6 hours or best overnight.
              4. Serve frozen.

              INGREDIENTS

              1-410 ml Angel Evaporada
              1 cup water
              1-380 grams Angel Condensada
              1 tbsp ube flavoring
              ½ cup cheddar cheese, cut into small cubes

               

              PROCEDURE

              1. Mix all ingredients in a bowl.
              2. Divide mixture into ice candy plastic bags.
              3. Freeze for 6 hours or best overnight.
              4. Serve frozen.