INGREDIENTS

1 ½ cup brown sugar
3 ½ cups water
8 pcs ripe saba banana, sliced
1 tsp vanilla extract
1 cup cooked mini sago
crushed ice
1-410 ml Angel Evaporada

 

PROCEDURE

  1. In medium size pot, add brown sugar and water. Bring into a boil and add saba banana. Slowly simmer over medium high heat until bananas are soft, and sugar turns into syrup. Remove from heat and stir in vanilla extract. Set aside to cool.
  2. Gently fold in cooked sago, mix well until combined. Chill until ready to serve.
  3. To serve, add crushed ice into serving bowls, top with sweetened saba mixture and drizzle with Angel Evaporada. Serve immediately and enjoy.

      4. INGREDIENTS

      1 cups glutinous rice flour
      1 cup + 2 tbsp water
      1 tsp ube extract
      1 cup water
      1-200 ml Coco Mama Fresh Gata
      1-410 ml Angel Evaporada
      ½ cup Angel Condensada
      2 tsp ube extract
      pinch of salt
      2 cups cooked mini sago
      1 cup bottled macapuno strings

       

      PROCEDURE

      1. In a bowl, combine glutinous rice flour, 1 cup + 2 Tbsp water and 1 ½ teaspoons ube extract. Mix well and form into a dough. Form dough into small balls, cover with a damp towel and set aside.
      2. In a large pot, add water, Coco Mama Fresh Gata and bring to a boil. Stir in Angel Evaporada, Angel Condensda and 2 teaspoons ube extract.
      3. Drop rice balls slowly and continue stirring until rice balls floats. Turn of heat and add sago and macapuno strings. Mix well until combined.
      4. Serve Ube Guinataan warm.

          5. INGREDIENTS

          7 egg white
          1 teaspoon cream or tartar or white vinegar
          3/4 cup white sugar
          1 3/4 cups all-purpose flour
          1 Tablespoon baking powder
          1 teaspoon salt
          ¾ cup white sugar
          7 egg egg yolk
          2/3 cup Angel Evaporada
          1 Tablespoon ube flavoring
          ½ cup vegetable oil or canola oil
          Mini Leche Flan – make ahead
          1-410mL Angel Evaporated Filled Milk
          1-380mL Angel Condensada
          3/4 cup white sugar
          4 egg yolks
          5 whole eggs

           

          PROCEDURE

          1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners. Set aside.
          2. Beat egg whites in a bowl until frothy. Add cream of tartar and continue beating until fluffy. Slowly add white sugar in batches and continue beating until stiff. Set aside.
          3. Sift all-purpose flour, baking powder and salt. In another bowl combine sugar, egg yolk milk and ube flavoring, mix well. Using an electric hand mixer, add dry mixture into the egg mixture in batches, beat until combined and slowly pour oil. Beat until smooth.
          4. Gently fold half of the egg whites into the batter. Mix until smooth and fold in the rest of the egg whites. Mix batter for a few more seconds until smooth and airy.
          5. Spoon into the cups until they are 2/3 full. Bake in a 350 F oven for 12-15 minutes or until a toothpick inserted at the center of a cupcake comes out clean. Cool cakes completely in a wire rack.
          6. To make Leche Flan – Divide sugar into 36 mini round llaneras then heat over medium flame until it caramelized. Set aside.
          7. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steam for 1-1/2 hours or until firm.
          8. Cool leche flan for at least 4 hours no. Remove from mold and set aside.
          9. To assemble Top ube cupcakes with leche flan. Serve immediately.

            *Bain marie is 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 in an oven or a stove.

              10. INGREDIENTS

              1 kg grated cassava
              1 cup coconut milk
              3 eggs
              ¼ cup melted butter
              1-410 ml Angel Evaporada
              1-380 Angel Condensada
              Topping
              ½ cup coconut milk
              1 egg yolks
              ½ cup Angel Condensada
              1 cup grated cheddar cheese

               

              PROCEDURE

              1. Preheat oven 350 F. In a large mixing bowl, combine grated cassava, coconut milk, eggs, Angel Evaporada, Angel Condensada, and butter. Mix until well-combined.
              2. Grease the baking pan with softened butter. Then, pour some mixture around 1 inch thick. Bake for around 45 to 60 minutes.
              3. To make the toppings. Combine the coconut milk, Angel Condensada and egg. Mix until well-blended. Set aside.
              4. After 50 to 60 minutes, get the cassava cake from the oven. Let cool and set aside. When cassava is cool enough, pour the topping on the top of the baked cassava. Sprinkle with grated cheese. Make sure that the cassava is firm and cooked before putting the topping.
              5. Bake for another 15 to 20 minutes or Broil for 10 minutes until the top is light brown and bubbly.

                  6. INGREDIENTS

                  10 packs store-bought chocolate fudge bar
                  200 grams chopped milk chocolate
                  as needed cocoa powder for dusting
                  Coffee Syrup
                  ¼ cup granulated sugar
                  1 tsp instant coffee granules
                  ¼ cup water
                  Chocolate Pudding
                  4 tbsp cocoa powder
                  4 tbsp cornstarch
                  ¼ cup sugar
                  ¼ teaspoon salt
                  1-410 ml Angel Evaporada.
                  ½ cup Angel All Purpose Creamer

                   

                  PROCEDURE

                  1. Divide fudge bars into 2 aluminum pans. Press it down until it covers the bottom of the pan. Cover and set aside.
                  2. To make coffee syrup, combine sugar, coffee and water in a small pot. Simmer until thick. Transfer into a bowl to cool. Set aside until ready to use.
                  3. To make the chocolate pudding. Combine cocoa powder, cornstarch, and salt. Strain to remove lumps.
                  4. In a pot, add Angel Evaporada and cocoa-cornstarch mixture. Bring to a quick boil. Mix while stirring continuously to avoid lumps. Continue cooking until the pudding mixture is thick. When done, transfer pudding mixture into a glass bowl and cover with a plastic wrap directly into the mixture. Set aside to cool.
                  5. To assemble. Press down fudge bars on the aluminum pans, brush and soak with coffee syrup. Divide chocolate pudding mixture into the pans. Tap pans to remove bubbles. Chill for at least 2 hours.
                  6. Melt dark chocolate using a double boiler or microwave for 10 seconds. Let cool for a few minutes and spread on top of the pudding mixture. Dust top generously with cocoa powder. Cover pans and freeze for 6 hours or best overnight.
                  7. Serve chocolate dream cakes cold.

                      8. INGREDIENTS

                      250 grams uncooked spaghetti
                      ½ cup chopped bacon
                      2 tbsp Butter
                      ¼ cup chopped onion
                      2 teaspoons minced garlic
                      1-370 ml Angel KremQueso
                      1 egg yolk
                      To taste Salt
                      To taste Pepper
                      1 Tablespoon chopped parsley (optional)

                       

                      PROCEDURE

                      1. Cook spaghetti according to package directions; drain and set aside.
                      2. In a pan, add bacon and cook until slightly golden brown in color. Add butter, onion and garlic cook until soft and aromatic. Make sure not to burn the bacon.
                      3. In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
                      4. Gradually add the remaining Angel KremQueso into the pan bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
                      5. Season with salt and pepper. Toss cooked spaghetti with sauce and sprinkle with parsley.

                          6. INGREDIENTS

                          – 3 cups strawberries, chopped into
                          – medium cubes and divided
                          – 3⁄4 cup white sugar
                          – 3 tbsp strawberry flavored/red gelatin
                          – 21⁄2 cups water, divided
                          – 1 can Angel Evaporada 410ml

                           

                          PROCEDURE

                          1. Make jelly. In a pot over medium heat, combine 2 cups of strawberries and sugar and bring to a boil. Mix together until the sugar dissolves and the strawberries cook and soften. Lightly mash while mixing to make a chunky jam. Set aside half.
                          2. To the pot of strawberry jam, add the water and gelatin. Mix until the gelatin dissolves and bring to a boil. Simmer for 5 minutes. Strain into containers, squeezing as much juice out of the strawberries. Let jelly set and cut into small cubes.
                          3. Make strawberry milk. Place the slightly warm strawberry jam into the bottom of a glass bottle until about 1⁄3 of the way. Add a few spoonfuls of strawberry jelly, followed by the remaining chopped fresh strawberries.
                          4. Pour over the Angel Evaporada on top. Add remaining 1⁄2 cup of water. Cover and shake slightly to mix and chill in the refrigerator until chilled.

                          INGREDIENTS

                          COOKIE LAYER
                          – 1⁄2 cup salted butter
                          – 1⁄2 cup brown sugar
                          – 3⁄4 cup graham crackers, roughly chopped
                          – 1⁄2 cup all-purpose flour
                          – 2 cups rolled oatmeal
                          – 1 cup mini marshmallows

                          CHOCOLATE LAYER
                          – 1 can Angel Kremdensada 410ml
                          – 1 1⁄2 cup dark chocolate, chopped
                          – 1⁄4 cup salted butter
                          – 1 cup mini marshmallows

                           

                          PROCEDURE

                          1. Make the cookie layer. In a non-stick pan, toast the flour over medium heat for about 5 minutes, until the color turns a light brown. Remove from the pan.
                          2. To the same pan, melt the butter and brown sugar together. Add half of the marshmallows and mix until the marshmallows are almost melted through.
                          3. Mix in the graham crackers, toasted flour, and oatmeal until everything is well combined. Remove from heat and quickly fold in remaining marshmallows.
                          4. Place half of the cookie mixture into the bottom of a dish lined with baking paper. Set aside the remaining half.
                          5. Make a chocolate layer. In a pan over medium heat, heat up ANGEL KREMDENSADA over medium heat until reduced by half and thickened. Mix in the chocolate and butter then mix until everything is well combined and fully dissolved. Add marshmallows and mix just until the marshmallows melt and create a marbled effect through the chocolate. Pour over the cookie layer.
                          6. Take irregular pieces of the cookie mixture and spread it out on top of the chocolate. Chill until set, about 1 -2 hours. Slice and serve.

                          INGREDIENTS

                          Egg Pudding
                          – 1 cup Angel Evaporada
                          – 1 tsp gelatin powder
                          – 3 pieces egg yolks
                          – 2 tbsp white sugar
                          – 1⁄2 tsp vanilla extract
                          Banana Milk
                          – 2 pieces ripe/slightly overripe bananas
                          – 1 tsp banana flavoring (Optional)
                          – 2 pieces bananas, sliced into small dice
                          – 2 tbsp white sugar
                          – 1 can Angel Evaporada 410ml
                          – 1⁄2 cup water

                           

                          PROCEDURE

                          1. Make pudding. In a pot, mix together the Angel Evaporada and gelatin powder until fully dissolved. Leave for 5 minutes.
                          2. In a bowl, mix together the egg yolks, sugar, and vanilla extract until well combined
                          3. Turn on heat to medium heat and heat up the milk gelatin mixture until just simmering. Carefully pour half of the hot milk mixture into the egg yolks while mixing.
                          4. Pour the hot egg mixture into the pan of remaining milk and cook over medium heat while constantly stirring until slightly thickened. Strain into container and chill in fridge until set
                          5. Make banana milk. To another pot over medium-low heat, mash the overripe bananas with the sugar and flavoring until a chunky paste. Cook until the sugar fully dissolves into the chunky mashed bananas. Let cool slightly
                          6. Place the slightly warm mashed bananas into the bottom of a glass bottle about 1⁄3 of the way. Spoon chunks of egg pudding on top, followed by the chopped banana.
                          7. Pour over the Angel Evaporada on top. Add water. Cover and shake slightly to mix and chill in the refrigerator until chilled.

                          INGREDIENTS

                          1 can Angel Condensada
                          1 can Angel All-Purpose Creamer
                          6 egg yolks
                          5 tbsp granulated sugar
                          1 cup chopped toasted peanuts
                          1 cup crushed Chocnut

                           

                          PROCEDURE

                          1. Take six 120ml jars and wash them thoroughly with dishwashing liquid.
                          2. Submerge jars in a pot filled with water and boil for at least ten minutes to completely sterilize jars. Do this to the lids as well. Once done, using gloves remove the jars and lids from the pot and air dry. Set aside.
                          3. In a saucepan over medium heat boil Angel Condensada, Angel All-Purpose creamer, egg yolks, and granulated sugar. Constantly stir with a wooden spoon until the mixture has thickened. Set aside for a bit.
                          4. Melt the dark chocolate in a bowl over a pot set on medium-high heat. Remove from heat when chocolate has completely melted.
                          5. Mix the melted chocolate over the milk mixture until everything is well blended.
                          6. Add in the toasted peanuts and mix well. Remove from heat and let the chocolate spread cool a bit.
                          7. Prepare a piping bag by putting it in a tall glass with the piping bag opening folded over the mouth of the glass. Carefully pour the chocolate spread into the piping bag. This is to ensure a clean transfer of spread into the storage jars. Do this in batches in case the spread does not fit all in the piping bag.
                          8. Cut the piping bag by its front tip and carefully pour in the contents over the sterilized storage jars.
                          9. Once done let the spread cool completely before adding in the crushed Chocnut. Close with the lid and chill for at least two hours before consuming or giving it away as a present. Shelf life of Dark Chocnut Holiday Spread is about five days.