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

  1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
  2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
  3. 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.
  4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
  5. 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

  1. In a bowl, whip together kremqueso, creamer, and powdered sugar until doubled in volume and thick.
  2. 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

  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.
    1. 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

       

      PROCEDURE

      1. Chill Angel All Purpose Creamer and Angel Condensada overnight.
      2. 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.
      3. 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.
      4. 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.
      5. Freeze overnight. Serve Frozen