INGREDIENTS

1 – 410ml Angel Evaporada
1 – 380grams Angel Condensada
6 cups water
1 cup sugar
2 tsp ube flavoring
2 ½ tbsp bottled sweet mung beans
2 ½ tbsp nata de coco
2 ½ tbsp bottled macapuno
1 ½ cup cooked mini sago
1 ½ cup cooked red gulaman, cut into small cubes

 

PROCEDURE

  1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
  2. Divide mung beans, nata de coco, macapuno, sago and gulaman into 6-500ml plastic bottles. Pour in milk mixture. Chill for 3 hours.
  3. Pour over cup with ice and serve.

      4. INGREDIENTS

      Mango Jelly
      4 cups water
      1 – 25grams unflavored clear gulaman powder
      1 – 25 grams mango juice powder
      1 – 410ml Angel Evaporada
      1 – 380grams Angel Condensada
      1 cup sugar
      6 cups water
      2 cups diced fresh mangoes

       

      PROCEDURE

      1. In a pot, combine water, gulaman powder and mango juice powder. Bring to a quick boil over medium heat stirring regularly until small bubbles appear. Turn of heat and pour into a rectangular container. Let it set in the refrigerator until firm to cut. Once set, cut jelly into cubes.
      2. In a large bowl or pitcher combine Angel Evaporada, condensasda, sugar and water. Stir until sugar is completely dissolved.
      3. Divide mango and jelly into 6-500ml cups plastic bottles. Pour in milk mixture. Chill for 3 hours.
      4. Pour over glass with ice and serve.

          5. INGREDIENTS

          Pie Crust
          – 2 ½ cup all-purpose flour
          – 1 tbsp sugar
          – 1 tsp salt
          – ½ cup unsalted butter, cut into cubes
          – ½ cup shortening
          – 5 tbsp iced water
          Crust Filling
          – 3 egg yolks
          – 2 whole eggs
          – 1 – 410ml Angel Evaporada
          – 1 – 380grams Angel Condensada
          – 2 tsp calamansi juice
          – 2 egg whites

           

          PROCEDURE

          1. To make mini pie crust: In a bowl, combine flour, sugar, salt. Quickly stir. Using two forks, cut butter and shortening into the mixture until it resembles coarse meal.
          2. Drizzle water one tablespoon at a time and stir using a rubber spatula or wooden spoon.
          3. Transfer dough to a floured working surface. Form into a ball. Divide dough in half and flatten each into 1-inch thick disc using your hands. Wrap each tightly with plastic wrap and refrigerate for 30 minutes.
          4. For the custard. Combine egg yolks, whole eggs, Angel Evaporada, condensada and calamansi juice in a bowl. Whisk slowly until incorporated. Strain custard mixture.
          5. In a separate bowl, beat egg whites until soft peaks. Slowly fold in egg whites to the custard mixture. Set aside.
          6. Remove dough from the chiller. Let it rest for 5 minutes. Divide and shape dough into 20 small balls (approx. 30 grams each). Press each ball gently into the bottom and sides of a non-stick muffin pan. Poke holes using a fork.
          7. Pour custard mixture into prepared dough-lined muffin pan up to 3/4 full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.
          8. Remove from oven and allow to cool before removing from pan. Best served at room temperature.

          INGREDIENTS

          Ube Flavored Gulaman
          – 3 cups water
          – 1 cup Angel Evaporada
          – 1 – 25grams clear unflavored gulaman powder
          – 2 tsp sugar
          – ¼ tsp ube flavoring
          – 1 – 410ml Angel Evaporada
          – 1 – 380grams Angel Condensada
          – 6 cups water
          – 1 ½ tsp ube flavoring
          – 1 cup sugar
          – 3 cups cooking mini sago / black pearls
          – 2 ½ cups store bought creamy ube halaya

          PROCEDURE

          1. In a pot, combine water, Angel Evaporada, gulaman powder, sugar and ube flavoring. Bring to a boil over medium heat. Stirring regularly until tiny bubbles appear. Remove from heat and transfer into a rectangular container. Let it cool in the refrigerator until firm. Slice into small cubes and set aside.
          2. In a large bowl or pitcher combine Angel Evaporada, condensasda, ube flavoring sugar and water. Stir until sugar is completely dissolved. Add ube gulaman and sago.
          3. Pour over glass with filled with ice, top with ube halaya and serve.

          INGREDIENTS

          2 ½ cups cake flour
          2 tbsp baking powder
          ½ cup white sugar
          1 ½ tbsp ube powder or flavoring
          ⅛ tsp salt
          1 cup water
          1 cup Angel Evaporada
          2 tbsp melted butter
          ½ cup cheddar cheese, cut into strips
          40 pieces 2oz cupcake liners

           

          PROCEDURE

          1. Heat oil on a pan. Add onion and garlic, saute until soft and aromatic.
          2. Add ground pork. Cook for 2 minutes or until slightly brown in color. Add water, simmer for 3 minutes.
          3. Add hotdog, tomato sauce and spaghetti sauce. Simmer for 10 minutes.
          4. Stir in Angel Kremdensada and quickly boil for a minute. Season pepper.
          5. Pour sauce over cooked spaghetti. Serve immediately.

              6. INGREDIENTS

              Leche Flan
              – 1 egg yolk
              – 2 egg
              – half can (185ml) Angel Condensada
              – half can (205ml) Angel Evaporated Filled Milk
              – 3 Tabespoons sugar

              Leche Flan Cream Filling
              – 3 Tablespoon sugar
              – 1 cup Angel Evaporada
              – 1 egg
              – 1 egg yolk
              – ½ teaspoon vanilla extract
              – 2 ½ Tablespoons cornstarch
              – 1 Tablespoon butter
              – 6 pieces classic store-bought donut

              Milk Glaze
              – 2 cups powdered sugar
              – ¾ cup powdered milk
              – ¾ cup Angel Condensada
              – ¼ cup Angel Evaporada

               

              PROCEDURE

              LECHE FLAN:

              1. Divide sugar in small round 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 and steam for 45 minutes or until firm.
              5. Let cool and set aside.

              LECHE FLAN CREAM:

              1. In a saucepan, heat 3 Tablespoons sugar until golden brown in color.
              2. Slowly add 1 cup Angel Evaporada. Simmer until bubbly.
              3. In a bowl, combine egg, egg yolk, vanilla extract and corn starch. Mix until combined.
              4. Carefully add half of the milk and sugar mixture while whisking vigorously. Transfer back mixture into the pot with the rest of the hot milk mixture. Continue mixing until thick.
              5. Add butter. Mix well.
              6. Transfer to a clean bowl. Cover with plastic wrap directly into the mixture. Let cool and chill until ready to use.
              7. MILK GLAZE
              8. Combine all ingredient in a bowl. Mix well until combined and no lumps. Set aside until ready to use.

              TIP: mixture should be thick but spreadable. If too thick, you may add more milk.:

              INGREDIENTS

              1 – 410ml Angel Evaporada
              1 – 380grams Angel Condensada
              1 cup sugar
              1-25gram pack strawberry juice powder
              6 cups water
              3 cups cooked mini sago
              2 cups fresh strawberries, sliced – optional

               

              PROCEDURE

              1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
              2. Divide sago and strawberries into 6-500ml plastic bottles. Pour in strawberry milk. Chill for 3 hours.
              3. Pour over cup with ice and serve.

              INGREDIENTS

              – 2 store bought Taisan loaf or 4 pieces store bought butter mamon

              Caramel Sauce:
              – 3 egg yolks
              – ¾ cup Angel Evaporada
              – 1 tbsp cornstarch
              – 1 can Angel Condensada
              – 2 ½ tbsp butter
              – ½ cup cheddar cheese, grated

               

              PROCEDURE

              CARAMEL SAUCE:

              1. Combine egg yolks, cornstarch, evaporated milk, Angel Condesada. Mix well and bring to a gentle simmer.
              2. Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese.

              INGREDIENTS

              1-140ml Angel Kremdensada
              2-25 grams pack pandan flavored gulaman powder
              8 cups water (you can use buko juice)
              1 cup cooked sago
              2 cups grated buko meat

               

              PROCEDURE

              1. Cook two packs of gulaman in 8 cups of water or buko juice.
              2. Pour in 2-8×8 pan. Let cool and chill for at least 6 hours. Chill Overnight for best results.
              3. Cut gulaman into 1/2 inch squares. Set aside.
              4. Combine Angel Kremdensada, gulaman, sago, buko meat in a bowl. Chill in the refrigerator overnight.

                  5. INGREDIENTS

                  1-410 ml can Angel Kremdensada
                  1-836 grams Mixed Fruit Cocktail, drained
                  1 pc red apple, cut into half inch cubes
                  1/2 cup cheddar cheese, cut into half inch cubes

                   

                  PROCEDURE

                  1. In a large bowl, combine all ingredients together.
                  2. Pour in Angel Kremdensada and mix well.
                  3. Cover with plastic wrap and chill for at least 6 hours before serving.
                  4. For best results, chill overnight.