INGREDIENTS

banana leaves, cleaned
1 ½ cup glutinous rice flour
1 ½ cup rice flour
1 ½ cup all-purpose flour
2 tsp baking powder
1 ½ cup Angel Evaporada
6 pcs beaten eggs
1 ½ cup white sugar
1 cup coconut cream
6 tsp butter, melted
1 cup queso de bola, grated
3 pcs salted egg, sliced for topping
quezo de bola, cut into slices, for topping
grated niyog, for topping
butter, for topping

 

PROCEDURE

  1. Prepare banana leaves first. Run banana leaves through an open flame to soften and release their aromatic oils. When all have been heated set aside the banana leaves.
  2. In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.
  3. In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.
  4. Carefully add the dry ingredients a third at a time into the wet ingredients and fold until everything is fully incorporated into a smooth batter with no lumps.
  5. Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.
  6. Cut the heated banana leaves into strips with the same width as the sides of the muffin/cupcake tins. Line the sides of each muffin/cupcake tin with the banana leaf strip.
  7. Pour batter into the prepared banana leaf cups, filling it up 3⁄4 of the way.
  8. Bake in a 180°C preheated oven for 7-10 minutes, or until the top has formed but the batter is still jiggly and half-cooked.
  9. Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices.
  10. Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.
  11. Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.

      12. INGREDIENTS

      1-410mL Angel Evaporated Filled Milk
      1-380mL Angel Condensada
      1 ½ tbsp ube flavoring
      3/4 cup white sugar
      7 egg yolks
      2 whole eggs

       

      PROCEDURE

      1. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
      2. In a bowl, mix the rest of ingredients together. Strain twice.
      3. Pour into llaneras. Cover with aluminum foil.
      4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

        *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

          5. INGREDIENTS

          1-410mL Angel Evaporated Filled Milk
          1-380mL Angel Condensada
          ¼ cup + 2 tbsp cocoa powder, sifted
          3/4 cup white sugar
          7 egg yolks
          2 whole eggs

           

          PROCEDURE

          1. Combine white sugar and 2 Tablespoons cocoa powder. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
          2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the cocoa powder is completely dissolved.
          3. Pour into llaneras. Cover with aluminum foil.
          4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

            *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

              5. INGREDIENTS

              1-410mL Angel Evaporated Filled Milk
              1-380mL Angel Condensada
              1 ½ tbsp instant coffee granules
              3/4 cup white sugar
              7 egg yolks
              2 whole eggs

               

              PROCEDURE

              1. Combine white sugar and 1 Tablespoon instant coffee powder. Divide the sugar and coffee mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
              2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the instant coffee powder is completely dissolved.
              3. Pour into llaneras. Cover with aluminum foil.
              4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                  5. INGREDIENTS

                  454 grams lasagna noodles
                  2 tbsp cooking oil
                  ½ cup chopped onion
                  2 tbsp minced garlic
                  ½ cup chopped red bell pepper
                  250 grams ground pork
                  500 grams Filipino Style Spaghetti Sauce
                  salt and pepper to taste
                  2 tbsp butter
                  1 ½ tbsp all-purpose flour
                  1-370 ml Angel Kremqueso
                  2 tbsp chopped parsley

                   

                  PROCEDURE

                  1. Cook lasagna according to packaging instructions. Set aside.
                  2. Using a large skillet, heat oil and add onion, garlic and bell pepper. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add spaghetti sauce. Simmer over medium low heat for 15 minutes.
                  3. In a small pot, melt butter and add all-purpose flour. Stir in Angel Kremqueso and continue cooking over low heat until thick.
                  4. To assemble, layer meat sauce, lasagna sheets in a serving dish. Top it of with cheese sauce and sprinkle with parsley.

                      5. INGREDIENTS

                      ½ cup sugar
                      2 tbsp butter
                      1-410 ml Angel Kremdensada, room temperature
                      ¼ tsp salt
                      2-380ml Angel All Purpose Creamer, chilled overnight
                      1-200g pack graham cracker crumbs
                      1 tbsp sugar
                      1 cup softened butter
                      3 to 4 large bananas sliced
                      1 9-inch pie pan
                      shaved dark chocolate

                       

                      PROCEDURE

                      1. Melt sugar in a saucepan over low heat until it turns into a golden brown color.
                      2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden spoon. Add Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. Continue cooking until thick. You can tell if done when the sauce covers the back of your spoon. Let cool and set aside. Transfer to a squeeze bottle if you like.
                      3. Place chilled Angel All Purpose Creamer into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
                      4. Mix graham cracker crumbs with softened butter, sugar and divide and press mixture into mini pie pans. Spread toffee on the crust. Add bananas and layer on top of toffee.
                      5. Drizzle remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with a decorative tip.
                      6. Garnish with shaved chocolate and more toffee on top.

                          7. INGREDIENTS

                          1 cup Angel Evaporated Filled Milk
                          ½ cup Angel All Purpose Creamer
                          ½ cup Angel Condensada
                          2 tbsp cornstarch
                          Pinch of salt
                          2 large egg yolks
                          1 tbsp unsalted butter, cut into pieces
                          1 tsp pure vanilla extract
                          1-380 ml Angel All Purpose Creamer, chilled
                          6 cups broas or lady fingers cut into pieces
                          1-380 ml Angel All Purpose Creamer, chilled and whipped
                          6 pieces ripe lakatan banana, sliced

                           

                          PROCEDURE

                          1. In a small saucepan, combine the Angel Evaporated Filled Milk, Angel All Purpose Creamer, Angel Condensada, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.
                          2. In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute.
                          3. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or until ready to use.
                          4. Whip Angel All Purpose Creamer using an electric hand mixer or wire whisk until stiff peaks form and fluffy. Fold whipped cream into the vanilla pudding mix.
                          5. Using either a trifle bowl or a wide glass bowl or 4 clear 500ml cups. Using a spoon, spread the pudding over the bottom and layer with broas, pudding mixture, sliced bananas and whipped Angel All Purpose Creamer enough to cover the layer. Repeat the layering twice more. End with a final layer of whipped cream. Garnish the top with crumbled broas. Chill for 4 hours or until ready to serve. Best served cold.

                              6. INGREDIENTS

                              500 grams strawberries, hulled and sliced
                              1 tbsp sugar
                              2 tsp lemon zest
                              1 (8-ounce) cream cheese
                              1-370 ml Angel All Purpose Creamer, chilled
                              ¾ cup Angel Condensada
                              2 tsp vanilla extract
                              2 loaves store-bought frozen butter pound cake, thawed and sliced thick or cubed
                              1 cup canned blueberry topping
                              1 cup fresh blueberries, optional
                              10 500ml containers

                               

                              PROCEDURE

                              1. Combine strawberries and granulated sugar in a small bowl. Set aside for about 10 minutes to allow the sugar to dissolve.
                              2. Using a stand or hand mixer, beat cream cheese, Angel All Purpose Creamer and Angel Condensada until smooth. Add vanilla extract and Angel Evaporada mix well.
                              3. Layer of butter cake followed by a dollop of cream mixture to each container, top with blueberry topping, fresh blueberries, and a layer of strawberries. Add another layer of butter cake and more cream mixture. Top with more strawberry blueberries.
                              4. Refrigerate the trifles for at least 4 to 6 hours hours or overnight before serving.

                              INGREDIENTS

                              1 – 370ml Angel All-Purpose Creamer, chilled overnight
                              ½ cup Angel Condensada, chilled
                              2 tbsp strawberry jam
                              250 grams strawberries, tops sliced off and diced
                              1 piece store bought mamon, small dice

                               

                              PROCEDURE

                              1. In a blender (or using a stick blender), combine condensada, strawberry jam and ¾ of the diced strawberries. Blend until smooth.
                              2. Whip the chilled Ange All Purpose Creamer on high until it doubles its volume.
                              3. Whip in the strawberry mixture into the whipped cream.
                              4. Freeze for 30 minutes and fold in the mamon bits and remaining strawberry bits.
                              5. Freeze overnight.

                              INGREDIENTS

                              2 ½ cups all-purpose flour
                              1 ½ tsp baking powder
                              1 ½ tsp baking soda
                              1 ½ tsp salt
                              2 eggs
                              1 ¾ cup brown sugar
                              1 cup vegetable oil
                              1 cup Angel Evaporada
                              1 tsp vanilla extract
                              2 cups mashed banana (lakatan)

                               

                              PROCEDURE

                              1. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine eggs, sugar, oil, vanilla and Angel Evaporada.
                              2. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
                              3. Divide batter into three 6×3 or 450gram loaf pans greased and lined with parchment paper. Bake in a pre-heated oven at 300 degrees Fahrenheit for 30 to 40 minutes or until a tester inserted into the center comes out clean.
                              4. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.