INGREDIENTS
1 cup cooked mini sago
1 cup cooked big sago
2 cups small diced ripe mango
1 cup ripe mango puree
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 pack, 200ml Coco Mama Fresh Gata
crushed ice or ice cubes
PROCEDURE
- In a large bowl, add mini sago, big sago, diced mango and mango puree.
- Pour in condensada, Angel Evaporada, and gata. Mix well until combined.
- Add ice and mix again. Scoop mixture into serving bowls/glass and serve.
INGREDIENTS
2 cups water
3 cups ripe saging na na saba, sliced into ¼ inch thick coins
½ cup dark brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 cup cooked big sago
1 cup cooked mini sago
1 can, 410ml Angel Evaporada
1 can, 380g Angel Condensada
crushed ice or ice cubes
2 llaneras store-bought or prepared leche flan, cubed
PROCEDURE
- In a medium size saucepan, add water and saging na saba. Bring to a boil until saba is tender. Add sugar and cinnamon. Lower heat and cook until syrupy. Turn off heat and add vanilla extract. Mix well.
- Transfer cooked saba banana mixture to a large bowl. Add big sago, small sago, Angel Evaporada and Condensada. Mix well until combined. Add ice and mix.
- Scoop mixture into a serving glass/bowl. Serve and enjoy.
INGREDIENTS
4 cups water
1 pack, 25g coffee flavored gulaman powder
2 Tablespoons sugar
1 cup water
4 teaspoons instant coffee powder
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 cup cooked mini sago
1 cup cooked big sago
crushed ice or ice cubes
PROCEDURE
- In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved.
- Over medium high heat, bring mixture into a soft boil. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside.
- In a large bowl, add water and coffee. Stir until dissolved. Add condensada, Angel Evaporada. Mix well.
- In a large bowl add, coffee gulaman, mini sago and big sago. Pour in coffee-milk mixture, ice and mix.
- Scoop mixture into serving glass/bowls and serve.
INGREDIENTS
4 cups water
1 pack, 25g lychee flavored gulaman
2 Tablespoons sugar
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
2 cups fresh buko juice
1 cup grated buko meat
1 can, 565g canned lychee, chopped, reserve syrup
1 cup nata de coco
1 cup cooked mini sago
1 cup cooked big sago
PROCEDURE
- In a medium size saucepan, add water and sprinkle lychee flavored gulaman and sugar. Mix well until completely dissolved.
- Over medium high heat, bring mixture to boil. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut lychee gulaman into small cubes. Set aside.
- In a bowl, combine condensada, Angel Evaporada, buko juice. Stir until combined.
- In a large bowl, add buko meat, lychee, nata de coco, mini sago and big sago and lychee gulaman. Pour in milk-buko juice mixture. Add ice and mix well.
- Scoop mixture into serving bowls/glass and serve.
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:
- In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved.
- 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.
- 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.
- Before serving, top salad with grated cheese.