INGREDIENTS

1-25 grams strawberry flavored gulaman powder
1-1/2 cup water
1-140mL Angel Evaporada
1-380 grams Angel Condensada
1 cup All-Purpose Creamer chilled overnight (12 hours)
optional Chocolate Syrup

 

PROCEDURE

  1. Combine gulaman powder water and Angel Evaporada in a saucepan. Mix well until gulaman is completely dissolved.
  2. Brig to a boil. Stir in Angel Condensada. Mix well.
  3. Remove from heat and slowly stir in Angel All Purpose Creamer.
  4. Pour into molds. Refrigerate for at least 6 hours. For best result refrigerate overnight.
  5. Remove from mold and drizzle with chocolate syrup. Serve immediately.

INGREDIENTS

Crust:
– 1 1/2 cup crushed grahams
– 1/2 cup sugar
– 3/4 cups butter, softened
Pastry Cream:
– Half can Angel Kremdensada
– 1/8 tbsp salt
– 2 egg yolks
– 1 1/2 tbsp corn starch
– 1 tbsp all-purpose flour
Topping:
– 2 cups ripe magoes, slice or balls
– Half can Angel Kremdensada, chilled and whipped

 

PROCEDURE

  1. To make the pastry cream: In a saucepan, combine Angel Kremdensada at room temperature and salt. Cook over medium heat until mixture comes to a simmer. Add vanilla extract. In a small bowl, whisk together egg yolk and corn starch. Whisking constantly, slowly pour about half can of hot Angel Kremdensada mixture into the egg yolk mix. Continue whisking until it has been incorporated. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens for about 2 minutes. Transfer to a bowl and add butter and beat until butter melts. Cover with a cling film and set aside.
  2. To assemble, spread pastry cream on top of the prepared crust. Arrange mangoes on top and pipe whipped cream to garnish.

INGREDIENTS

Chocolate sauce:
– 1-410 ml Angel Evaporada
– ¼ cup butter
– 2 tbsp flour
– ¼ cup cocoa powder
– ¼ cup sugar
– ¼ tsp vanilla extract
– pinch salt

Turon:
– 6 pcs Saba, cut into strips lengthwise
– 1 cup diced peaches
– ½ cup brown sugar, or as needed
– Lumpia wrappers
– Cooking oil for frying

 

PROCEDURE

  1. Prepare sauce by combining all ingredients in a saucepan.
  2. Cook over low to medium heat, stirring occasionally until smooth and thickened. Cool before serving.
  3. For the turon, roll bananas and peaches in wrapper with a sprinkle of brown sugar.
  4. Deep fry until golden.
  5. Serve with prepared chocolate sauce.

INGREDIENTS

1-410 ml Angel Evaporada
1 cup cubed ripe mango
1 cup sliced lacatan bananas
1/3 cup sugar, or according to taste
1 tsp calamansi juice

 

PROCEDURE

  1. Combine Angel Evaporada with the rest of the ingredients in a blender.
  2. Blend for a few seconds until smooth. Pour into glasses and serve.

      3. INGREDIENTS

      1-410 ml Angel Evaporada
      ½ cup Angel Condensada
      2 ripe mangoes, peeled, diced
      2 cups cooked sago pearls
      1/4 cup toasted cashew

       

      PROCEDURE

      1. Combine Angel Evaporada and Angel Condensada. Mix well. Stir in mangoes, sago and cashew. Chill well before serving.

      INGREDIENTS

      ¾ cup Angel Evaporada
      1 ripe lacatan banana
      1 tbsp creamy peanut butter
      ½ tsp vanilla
      1 cup ice cubes

       

      PROCEDURE

      1. Place Angel Evaporada, banana, peanut butter and vanilla in the blender container.
      2. Process on high speed until the banana is mashed and the ingredients are well blended.
      3. Add the ice cubes and process on high speed until the ice is completely crushed and the drink is very smooth and creamy.

      INGREDIENTS

      6 bananas – peeled and sliced into four
      ½ cup white sugar
      ½ cup brown sugar
      ½ cup water
      ½ tbsp corn syrup
      ¼ tsp vanilla extract
      shaved ice
      1-145 ml can Angel Evaporada

       

      PROCEDURE

      1. In saucepan, combine bananas, white sugar, brown sugar, corn syrup and water. Boil over medium heat without stirring and allow to simmer over low heat for about 15 minutes or until syrup turns thick.
      2. Remove from heat and stir in vanilla extract. Cool completely.
      3. To assemble dessert, place about 1 cup of shaved ice in a bowl. Top with 4 to 6 pieces of sliced bananas with some syrup.
      4. Add 3 tablespoons to 1/4 cup of Angel Evaporada. Serve immediately.

          5. INGREDIENTS

          2 tbsp butter or margarine
          10 to 12 suman sa ibos – peeled
          2 ripe mangoes – peeled and sliced
          1 380 gram Angel Condensada
          2 tbsp toasted desiccated coconut

           

          PROCEDURE

          1. Heat butter or margarine. Fry suman until lightly browned on all sides.
          2. Serve with sliced mangoes and Angel Condensada. Top with desiccated coconut as desired.

              3. INGREDIENTS

              1 cup Angel Evaporated Filled Milk
              ¾ tbsp unflavored gelatin
              ½ cup water
              ¼ cup sugar
              ½ cup all purpose cream
              strawberry pie filling (optional)

               

              PROCEDURE

              1. Combine Angel Evaporated Filled Milk, gelatin, water and sugar in a saucepan and simmer for 5 minutes.
              2. Remove from heat then add all-purpose cream.
              3. Pour into ramekins and chill for at least 3 hours.
              4. Top with strawberry pie filling before serving.

              INGREDIENTS

              2-140mL Angel Evaporated Filled Milk
              1 cup corn starch
              1/3 cup muscovado sugar
              1 can cream style corn
              2 cups cooked sago

               

              PROCEDURE

              1. In a large saucepan, combine Angel Evaporated Filled Milk, corn starch, sugar, and cream style corn.
              2. Cook over medium heat with constant stirring until slightly thickened.
              3. Stir in cooked sago and cook further until very thick and sticky.
              4. Remove from heat then transfer mixture to a large buttered rectangular or square dish.
              5. Cool completely then cut into squares before serving.