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 Evaporated Filled Milk
1 can, 380g Angel Condensada
7 pieces large egg yolks
2 pieces whole eggs
3/4 cup sugar, divided
Ube Halaya
1 can, 365 ml Angel Evaporada
1 can, 380g Angel Condensada
1 pack, 200ml Coco Mama Fresh Gata
1/4 cup unsalted butter
1 tsp ube extract
1 kg grated ube (boiled and then grated)

 

PROCEDURE

  1. Pour the sugar in 6 llaneras then heat over medium flame until it caramelized. Set aside.
  2. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steams for 45 minutes or until firm. *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove. Let cool and chill overnight.
  3. To make ube halaya in a large skillet or wok, add Angel Evaporada, Angel Condensada, gata, butter, and ube extract. Bring to a quick boil. Add grated ube and mix well.Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted.
  4. Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
  5. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
  6. Divide mixture into 6. Spoon ube halaya mixture into the same llanera of leche flan. Be careful not to press down hard.
  7. Cover tightly with plastic wrap and refrigerate again for 3 hours.
  8. To serve Loosen llaneras and transfer ube-leche flan into a serving plate.
    1. INGREDIENTS

      1-200g pack graham crackers
      1-410 ml Angel Kremdensada, chilled
      1 tsp ube extract
      ½ cup grated cheddar cheese

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada and ube extract in a bowl.
      2. Beat using a fork or wire whisk until light and fluffy. Set aside.
      3. Lay crackers on the bottom of a square or rectangular pan. Pour ube cream mixture on top.
      4. Repeat the process to make 2-3 layers, ending with cream on top.
      5. Sprinkle with grated cheese. Chill for 6 hours or best overnight.

      INGREDIENTS

      1 can Angel Evaporada
      1 can Angel Kremdensada
      1 tbsp Ube Flavor
      PREFERRED TOPPINGS:
      powdered milk
      chocolate Syrup
      Small Marshmallows

       

      PROCEDURE

      1. Combine Angel Evaporada, Angel Kremdensada, and ube flavor. Place in a container and freeze.
      2. Shave the ice using an ice shaver or just a blender. Add ¼ cup of Angel Evaporada if using a blender to blend faster. Portion into cups.
      3. Top with powdered milk, chocolate syrup, and marshmallows.
        1. INGREDIENTS

          1 cup malagkit na bigas
          5 cups water
          1-380 grams Angel Condensada
          1 ½ tsp ube flavoring
          1 cup grated cheddar cheese
          Angel Evaporada for drizzling

           

          PROCEDURE

          1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
          2. When rice is transparent, add ube flavoring, and Angel Condensada, and cook for several minutes more, until rice is soft.
          3. Serve in bowls top with grated cheddar cheese and swirls of Angel Evaporada.
            1. INGREDIENTS

              1-410 ml Angel Evaporada
              1 cup water
              1-380 grams Angel Condensada
              1 tbsp ube flavoring
              ½ cup cheddar cheese, cut into small cubes

               

              PROCEDURE

              1. Mix all ingredients in a bowl.
              2. Divide mixture into ice candy plastic bags.
              3. Freeze for 6 hours or best overnight.
              4. Serve frozen.

              INGREDIENTS

              1 cup crushed graham crackers
              2 tbsp sugar
              ⅓ cup melted butter
              2 bars – 8oz cream cheese at room temperature
              ½ cup Angel Condensada
              3 tbsp Angel Evaporated Filled Milk
              1 ½ tbsp gelatin powder
              2 tsp ube extract

               

              PROCEDURE

              1. Line 9-inch square metal baking pan with parchment paper, leaving 1-inch (2.5 cm) of parchment on all sides; set aside.
              2. In a bowl, stir crushed grahams and sugar until combined; stir in melted butter. Press mixture into prepared pan; transfer to freezer until set, about 30 minutes.
              3. Using an electric hand mixer, beat cream cheese until smooth; add condensed milk.
              4. In a heat-proof bowl, add Angel Evaporated milk warm in the microwave for 5 seconds and add gelatin powder. Mix well until gelatin is melted completely. Quickly add into the cream cheese mixture.
              5. Get ¼ of the cream cheese mixture and add the ube extract. Mix well until combined.
              6. Spread the remaining mixture over crust, smoothing top and gently swirl the ube-cream cheese mixture on top to form a marble effect. Refrigerate for 3 hours or up to 24 hours or until set.
              7. Cut ube cheesecake bars and serve.
                1. INGREDIENTS

                  1 cups glutinous rice flour
                  1 cup + 2 tbsp water
                  1 tsp ube extract
                  1 cup water
                  1-200 ml Coco Mama Fresh Gata
                  1-410 ml Angel Evaporada
                  ½ cup Angel Condensada
                  2 tsp ube extract
                  pinch of salt
                  2 cups cooked mini sago
                  1 cup bottled macapuno strings

                   

                  PROCEDURE

                  1. In a bowl, combine glutinous rice flour, 1 cup + 2 Tbsp water and 1 ½ teaspoons ube extract. Mix well and form into a dough. Form dough into small balls, cover with a damp towel and set aside.
                  2. In a large pot, add water, Coco Mama Fresh Gata and bring to a boil. Stir in Angel Evaporada, Angel Condensda and 2 teaspoons ube extract.
                  3. Drop rice balls slowly and continue stirring until rice balls floats. Turn of heat and add sago and macapuno strings. Mix well until combined.
                  4. Serve Ube Guinataan warm.
                    1. INGREDIENTS

                      1-410mL Angel Evaporated Filled Milk
                      1-380mL Angel Condensada
                      1 ½ tbsp ube flavoring
                      3/4 cup white sugar
                      7 egg yolks
                      2 whole eggs

                       

                      PROCEDURE

                      1. Divide the sugar and cocoa mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
                      2. In a bowl, mix the rest of ingredients together. Strain twice.
                      3. Pour into llaneras. Cover with aluminum foil.
                      4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                        *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.