INGREDIENTS
1-200 grams crushed graham cracker
2 tbsp sugar
½ cup melted butter
2-228 grams cream cheese, softened
1 cup Angel Condensada
1-370 ml Angel All Purpose Creamer, chilled overnight
1 ½ tbsp unflavored clear gelatin
¼ cup water
½ cup grated queso de bola + extra for topping
PROCEDURE
- In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
- In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
- Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Add in ½ cup grated queso de bola.
- Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
- Top with more grated de bola before serving.
INGREDIENTS
½ cup Angel KremQueso
1 can Angel All-Purpose Creamer, chilled
½ cup powdered sugar
½ cup grated cheddar cheese
PROCEDURE
- In a bowl, whip together kremqueso, creamer, and powdered sugar until doubled in volume and thick.
- Fold in grated cheese and transfer into an air-tight container. Freezer overnight.
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
- 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.
- In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.
- In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.
- 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.
- Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.
- 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.
- Pour batter into the prepared banana leaf cups, filling it up 3⁄4 of the way.
- 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.
- Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices.
- Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.
- Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.
- Chill Angel All Purpose Creamer and Angel Condensada overnight.
- When ready, pour all contents of the creamer in a bowl, mix with the condensada and cheese sauce. Whip with a hand mixer or wire whisk on low until all ingredients are well blended and becomes a smooth blend. Turn on high and whip until it doubles in size. The texture should be light and fluffy.
- If you notice the mixture turning runny, place in freezer for 30 minutes to an hour, and start whisking again until you achieve the desired texture.
- When fluffy enough, carefully fold in the grated cheese or cheese bits. If you fold in cheese bits when mixture has a liquid texture, all the bits will just sink in the bottom.
- Freeze overnight. Serve Frozen
INGREDIENTS
1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
⅓ cup Angel condensada, chilled overnight
¼ cup cheese spread
4 tbsp grated queso de bola or parmasean cheese