Ingredients:

1 pack, 25g clear gulaman powder
4 cups water
2 Tablespoons sugar
1 teaspoon ube flavoring
1 cup cooked mini sago
1 cup bottled macapuno strings
1 can, 410ml Angel Kremdensada, chilled overnight
1 teaspoon ube flavoring
1 cup grated cheddar cheese

Procedure:

  1. In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture into a soft boil. Stir in ube flavoring. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside. 
  3. In a large bowl, add mini sago, macapuno strings, ube gulaman, Angel Kremdensda and ube flavoring. Mix well until combined. Cover bowl and chill for 3 hours or overnight. 
  4. Before serving, top salad with grated cheese.

INGREDIENTS

1 can , 410ml Angel Kremdensada
3 tablespoons matcha powder
1 can,410ml Angel Evaporada
2 tablespoon Strawberry Flavored powdered juice
1 cup Strawberry Flavored gulaman cubes
1 cup milky strawberry flavored gulaman cubes
1 cup nata de coco
1 cup mini sago

 

PROCEDURE

  1. In a bowl, combine Angel Kremdensada and matcha powder.Mix well Set aside.
  2. In a largebowl, add evaporada and powdered juice.Mix until completely dissolved.Add gulaman cubes,nata de coco,mini sago and ice cubes.
  3. Stir in matcha milk mixture.Mix well until combined.Ladel mixture into serving glasses and enjoy.

INGREDIENTS

1 pack, 25g strawberry flavored gulaman
tbps sugar
3 cups water
1 can, 410ml angel kremdensada
1/8 tablespoon banana essence
1 cup cooked mini sago
1/4 cup strawberry syrup
1/2 cup powdered milk
2 tablespoons mini marshmallows
tsp candy sprinkles

 

PROCEDURE

  1. In saucepan, add gulaman, sugar and water. Mix well until dissolved.
  2. Bring to a boil over medium high heat. Pour mixture in a rectangular mold. Let cool completely for at least 4 hours until set. Slice strawberry jelly into small cubes. Set aside.
  3. In a large bowl, add Angel Kremdensada and banana essence. Mix well. Add gulaman, sago and strawberry syrup. Chill mixture for 4 hours or overnight.
  4. To serve, top jelly salad mixture with powdered milk, marshmallows, and candy sprinkles. Spoon mixture into serving bowls and drizzle with chocolate syrup before serving.

INGREDIENTS

1 pack, 25 grams Pandan Flavored Gulaman
2 Tablespoons Sugar
2 cups Buko Juice
1 cup Water
1 can, 410ml Angel Kremdensada
1 cup Cooked Mini Sago
1 cup Shredded Fresh Buko Meat
1 cup Diced Ripe Mango

 

PROCEDURE

  1. In a saucepan, dissolve gulaman powder, sugar in buko juice and water. Bring to a boil over medium high heat. Pour in a rectangular mold. Let cool and chill for at least 3 hours until completely set.
  2. Slice pandan jelly into small cubes and set aside.
  3. In a bowl, add pandan jelly, sago, buko meat, and mango. Pour in Angel Kremdensada. Mix well until coater through. Refrigerate mixture for at least 4 hours before serving. Serve cold.

      4. INGREDIENTS

      1 can, 410ml Angel Kremdensada
      1 cup red gulaman, cut into cubes
      1 cup green gulaman
      1 cup cooked big sago
      1 cup white nata de coco, drained
      1 ½ cup grated fresh buko meat

       

      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.

          5. INGREDIENTS

          1 can, 410ml Angel Kremdensada
          1 cup white gulaman, cut into cubes
          1 cup cooked mini sago
          1 cup white nata de coco, drained
          1 cup white kaong, drained
          1 ½ cup grated fresh buko meat

           

          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.

          INGREDIENTS

          1-½ cups crushed grahams (Php 32.22)
          ⅓ cup melted butter (Php 48)
          1 pack clear gulaman (Php 17)
          1 can Angel Evaporada (Php 32.15)
          1 can Angel Condensada (Php 50)
          1 pack clear gulaman (Php 17)
          1 can fruit salad (Php 65.80)

           

          PROCEDURE

          1. Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
          2. Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
          3. In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
          4. In a saucepan, combine juice from fruit salad, water, and gulaman powder.
          5. Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
          6. Loosen the sides with a torch or a towel soaked in hot water.

              7. INGREDIENTS

              1 pack, 25g buko pandan flavored gulaman powder
              2 cups water
              2 cups buko juice
              4 tbsp sugar
              1-25 grams white, unflavored gulaman powder
              1 cup water
              1-410 ml Angel Evaporada
              1-410 ml Angel Kremdensada
              Topping:
              1-250ml Angel All-Purpose Creamer
              ¼ cup Angel Condensada
              1 cup fresh buko strips

               

              PROCEDURE

              To make the topping: In a bowl, mix all-purpose creamer, condensada and buko strips.:

              \n

              1. To make the topping: In a bowl, mix all-purpose creamer, condensada and buko strips.

                  2. INGREDIENTS

                  8 packs store bought mini mamon
                  1/2 cup unsweetened pineapple juice
                  1 can, 410ml Angel Kremdensada, room temperature
                  12 grams unflavored white gulaman powder
                  1 can, 432g fruit cocktail, drained and syrup reserved
                  1 1/4 Cup water
                  1 1/2 Tablespoon gelatin powder

                   

                  PROCEDURE

                  1. Press down mini mamon into a pyrex serving dish. Poke holes into the mamon using a fork. Drizzle with reserved 1⁄4 cup fruit cocktail syrup. Set aside.
                  2. In a saucepan, add pineapple juice and Angel Kremdensada. Sprinkle gulaman powder. Mix well. Bring mixture into a quick boil. Pour mixture on top of the mamon. Cover and refrigerate until set.
                  3. In a small saucepan, dissolve gelatin powder in water. Bring to a boil. Set aside.
                  4. Remove cover and top jelly with fruit cocktail. Pour clear gelatin mixture on top. Refrigerate jelly until gelatin on top is firm and set.
                  5. Slice fruit cocktail jelly and serve.

                      6. INGREDIENTS

                      2 cups water
                      1 bundle pandan leaves
                      1 pack pandan flavored gelatin (if not available, unflavored is fine but add 2 tsp pandan flavor & color)
                      1 can Angel Evaporated Liquid Creamer
                      1 can Angel Kremdensada
                      1 cup cooked small sago
                      1 cup shredded buko meat (young coconut)

                       

                      PROCEDURE

                      1. In a saucepan, simmer water and pandan leaves for at least 5 minutes or until fragrant.
                      2. Stir in gelatin and simmer for 1 minute. Place in a heatproof container and cool until set. Cut into cubes and set aside.
                      3. Mix creamer and kremdensada together. Stir in gulaman, sago, and buko. Chill for at least 1 hour before serving.