INGREDIENTS

1-410 ml can Angel Evaporada
1 cup sugar
3 cups water
flavor of your choice

 

PROCEDURE

  1. Combine all ingredients in a bowl and mix well.
  2. Pour into ice trays. Cover the whole tray with foil.
  3. Poke popsicle sticks through the foil so that there will be one stick in every compartment.
  4. Freeze overnight then enjoy!
  5. Make Angel Ice Pops in different flavors.
    Angel Mango Ice Pops – 1 ripe mango, chopped
    Angel Avocado Ice Pops – 1 avocado, chopped
    Angel Buko Ice Pops – 1 buko, grated and chopped
    Angel Melon Ice Pops – ½ small melon, grated and chopped

      6. INGREDIENTS

      1 cup cornstarch
      2 drops yellow food color
      1 cup cream-style corn
      1/2 cup corn kernel liquid
      1/2 cup water
      1/2 cup Angel Evaporada
      410ml Angel Kremdensada
      1 tbsp butter
      1/2 cup desiccated coconut, lightly toasted

       

      PROCEDURE

      1. Combine cornstarch, yellow food color, cream style corn, corn kernels and corn kernel liquid, water in a mixing bowl. Set aside.
      2. Bring to a boil Angel Evaporada and Angel Kremdensada while stirring constantly.
      3. Pour in the corn mixture into the milk and allow to a boil while mixing continuously until the consistency has thickened.
      4. Brush an alumni rectangular baking dish with butter and pour the mixture and allow to set in the refrigerator.
      5. Top maja blanca with toasted desiccated coconut and serve.

      INGREDIENTS

      1 cup sugar
      1/2 cup cornstarch
      2 eggs, lightly beaten
      1-410 ml can Angel Kremdensada
      1 3/4 cups water
      1 tsp vanilla
      1 small can fruit cocktail, drained
      Store bought cake slices (chiffon or mamon)

       

      PROCEDURE

      1. Mix sugar, cornstarch, eggs, Angel Kremdensada, water and vanilla in a saucepan. Cook stirring constantly until thick and smooth. Set aside and allow to cool.
      2. Line the bottom of a square dish with cake slices. Cover with half of Angel Kremdensada mixture and top with fruits. Add another layer of cake slices. Cover with remaining mixture and top with fruits. Chill in the refrigerator for at least 2 hours.

      INGREDIENTS

      – 1 – 380 grams Angel Condensada to make toffee
      – 1 – 410 ml Angel Kremdensada, chilled overnight
      – 1 1/2 cups graham cracker crumbs
      – 2 tbsp sugar
      – 3/4 cup softened butter
      – 3 to 4 large bananas
      – chocolate shavings or chocolate syrup for garnish

       

      PROCEDURE

      Toffee (prepare 1 day ahead):

      1. Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of toffee per preparation to save time and effort.:
      2. Place chilled Angel Kremdensada 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.
      3. Mix graham cracker crumbs with softened butter, sugar and press mixture into 9-inch pie plate. Spread half a can of toffee on crust. Slice the bananas and layer on top of toffee. Pour remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with decorative tip. Garnish with chocolate and more toffee on top.

      INGREDIENTS

      1-410 ml can Angel Kremdensada, chilled overnight
      1 1/2 cups graham cracker crumbs
      3/4 cup softened butter
      2 tbsp sugar
      1-250 grams cream cheese
      1 tbsp gelatin
      2 tbsp water
      1 tsp calamansi juice
      blueberry topping

       

      PROCEDURE

      1. Mix graham cracker crumbs with softened butter and sugar, then press mixture into a round 8-inch pan with removable bottom. Allow to cool in the refrigerator.
      2. Mix gelatin and water in a small pan and heat until gelatin dissolves. Set aside.
      3. Using a large bowl, whip Angel Kremdensada using a hand or electric mixer add cream cheese and continue whipping until well blended.
      4. Pour in dissolved gelatin and calamansi juice and whisk together.
      5. Place mixture on top of the crust and chill for at least 6 hours or overnight.
      6. Decorate with canned blueberry topping.

      INGREDIENTS

      For the green gelatin:
      – 1-25 gram pack green gelatin powder
      – 2 cups water
      – 2 cups pineapple juice

      For the red gelatin:
      – 1-25 gram pack red gelatin powder
      – 2 cups water
      – 2 cups pineapple juice

      For the yellow gelatin:
      – 1-25 gram pack yellow gelatin
      – 2 cups water
      – 2 cups pineapple juice

      For the Milky Gelatin:
      – 2 tbsp + 1 tsp clear gelatin powder
      – 5 cups water
      – 1-410ml can Angel Evaporada

       

      PROCEDURE

      FOR THE COLORED GELATIN:

      1. Cook according to package directions.
      2. Pour into square molds. Chill for 3 hours or until firm. Slice into small cubes.

      FOR THE MILKY GELATIN:

      1. Combine clear gelatin, water and Angel Evaporada in a saucepan. Cook while stirring over low heat until gelatin dissolves. Simmer slowly until small bubbles appear. Turn off heat. Let cool for 3 minutes.

      TO ASSEMBLE:

      1. In a 9×13 inch glass pan or serving dish, arrange colored gelatin. Slowly pour milky gelatin mixture over the colored gelatin cubes.
      2. Refrigerate gelatin for 6 hours best overnight until firm.