INGREDIENTS

2 cups water
½ cup sugar
2 tbsp instant coffee
1 pack unflavored gelatin
1 can Angel All-Purpose Cream
1 can Angel Kremdensada

 

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 coffee jelly. Chill for at least 1 hour before serving.

INGREDIENTS

1-90 grams pack clear unflavored gulaman
1 ½ cup water
1 tbsp instant coffee granules
¾ cup sugar
1-410ml Angel Kremdensada, chilled overnight
1-140ml Angel Evaporada

 

PROCEDURE

  1. In a pot, combine gulaman, water, coffee and sugar. Mix well.
  2. Bring to a boil. Pour mixture on a mold or microwavable container. Set aside until firm. For best results chill for 6 hours or overnight.
  3. Mix chilled Angel Kremdensada and evaporated milk in a bowl.
  4. Cut coffee jelly into cubes and add to milk mixture. Chill for 30 minutes to an hour.
  5. Serve immediately.

INGREDIENTS

1 cup water
2-24g Choco Hero
1 tbsp clear unflavored gulaman powder
1-140 ml Angel Kremdensada, chilled overnight
½ cup Angel Evaporada
½ cup cooked mini sago

 

PROCEDURE

  1. Small pot, bring water to a boil, turn off heat, and add 1 pack Choco Hero. Mix well until dissolved completely. Let cool.
  2. Sprinkle gulaman powder into the Choco Hero mixture and bring to a soft boil.
  3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
  4. In a bowl, combine 1 pack Choco Hero, Angel Kremdensada and Angel Evaporada mix well.
  5. Toss in Choco Hero Jelly and sago, mix until fully coated. Chill jelly for at least 2 hours. Serve cold.

INGREDIENTS

1 cup water
6 black tea bags
1 tbsp clear unflavored gulaman powder
2 tsp sugar
1-140 ml Angel Kremdensada, chilled overnight
½ cup Angel Evaporada
½ cup cooked mini sago

 

PROCEDURE

  1. In a small pot, bring water to a boil, turn off heat, and add 3 tea bags. Let it steep for 10 minutes until cool.
  2. Warm ½ cup Angel Evaporada in a pot or microwave for 1 minute. Add 3 tea bags and let it steep for 10 minutes until cool.
  3. Sprinkle gulaman powder and sugar into the tea and bring to a soft boil. Remove from heat and pour into a square or rectangular mold.
  4. Let it set for 4 hours before slicing into cubes. In a bowl, mix black tea jelly and sago, Angel Kremdensada and Angel Evaporada until fully coated. Chill jelly for at least 2 hours. Serve cold.

INGREDIENTS

1 cup water
1 tsp ube extract, divided in two half teaspoons
1 tbsp clear unflavored gulaman powder
2 tsp sugar
1-140 ml Angel Kremdensada
½ cup Angel Evaporada
½ cup cooked mini sago
¼ cup grated cheddar cheese

 

PROCEDURE

  1. In a small pot, bring water to a boil, turn off heat, and add ½ teaspoon ube extract. Let cool.
  2. Sprinkle gulaman powder into the tea and bring to a soft boil.
  3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
  4. In a bowl, combine Angel Kremdensada and ½ teaspoon ube extract. Toss in ube jelly and sago until coated through. Chill jelly for at least 2 hours.
  5. Scoop into bowls and sprinkle with cheese. Serve cold.

INGREDIENTS

15 pcs mini mixed fruit jelly cups, roughly chopped
1 cup apple, cut into cubes
1-140 ml Angel Kremdensada

 

PROCEDURE

  1. Combine all ingredients in a bowl. Mix well.
  2. Chill for at least 2 hours. Serve cold.

INGREDIENTS

3 cups strawberries, chopped into
medium cubes and divided
3⁄4 cup white sugar
3 tbsp strawberry flavored/red gelatin
21⁄2 cups water, divided
1 can ANGEL EVAPORADA 410ml

 

PROCEDURE

  1. Make jelly. In a pot over medium heat, combine 2 cups of strawberries and sugar and bring to a boil. Mix together until the sugar dissolves and the strawberries cook and soften. Lightly mash while mixing to make a chunky jam. Set aside half.
  2. To the pot of strawberry jam, add the water and gelatin. Mix until the gelatin dissolves and bring to a boil. Simmer for 5 minutes. Strain into containers, squeezing as much juice out of the strawberries. Let jelly set and cut into small cubes.
  3. Make strawberry milk. Place the slightly warm strawberry jam into the bottom of a glass bottle until about 1⁄3 of the way. Add a few spoonfuls of strawberry jelly, followed by the remaining chopped fresh strawberries.
  4. Pour over the ANGEL EVAPORADA on top. Add remaining 1⁄2 cup of water. Cover and shake slightly to mix and chill in the refrigerator until chilled.

      5. INGREDIENTS

      Mango Jelly
      4 cups water
      1 – 25grams unflavored clear gulaman powder
      1 – 25 grams mango juice powder
      1 – 410ml Angel Evaporada
      1 – 380grams Angel Condensada
      1 cup sugar
      6 cups water
      2 cups diced fresh mangoes

       

      PROCEDURE

      1. In a pot, combine water, gulaman powder and mango juice powder. Bring to a quick boil over medium heat stirring regularly until small bubbles appear. Turn of heat and pour into a rectangular container. Let it set in the refrigerator until firm to cut. Once set, cut jelly into cubes.
      2. In a large bowl or pitcher combine Angel Evaporada, condensasda, sugar and water. Stir until sugar is completely dissolved.
      3. Divide mango and jelly into 6-500ml cups plastic bottles. Pour in milk mixture. Chill for 3 hours.
      4. Pour over glass with ice and serve.

          5. INGREDIENTS

          1-410ml Angel Evaporada
          1-380g Angel Condensada
          3 cups White sugar
          2 liters Water
          5 kilo Tube ice
          4 cups Cooked colored sago, washed thoroughly
          1 pack Mr. Gulaman strawberry flavor – cook according to package directions, then cut into small pieces
          ¼ tsp Red food color

           

          PROCEDURE

          1. Combine all ingredients in the plastic container.