INGREDIENTS

7 egg white
1 teaspoon cream or tartar or white vinegar
3/4 cup white sugar
1 3/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
¾ cup white sugar
7 egg egg yolk
2/3 cup Angel Evaporada
1 Tablespoon ube flavoring
½ cup vegetable oil or canola oil
Mini Leche Flan – make ahead
1-410mL Angel Evaporated Filled Milk
1-380mL Angel Condensada
3/4 cup white sugar
4 egg yolks
5 whole eggs

 

PROCEDURE

  1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners. Set aside.
  2. Beat egg whites in a bowl until frothy. Add cream of tartar and continue beating until fluffy. Slowly add white sugar in batches and continue beating until stiff. Set aside.
  3. Sift all-purpose flour, baking powder and salt. In another bowl combine sugar, egg yolk milk and ube flavoring, mix well. Using an electric hand mixer, add dry mixture into the egg mixture in batches, beat until combined and slowly pour oil. Beat until smooth.
  4. Gently fold half of the egg whites into the batter. Mix until smooth and fold in the rest of the egg whites. Mix batter for a few more seconds until smooth and airy.
  5. Spoon into the cups until they are 2/3 full. Bake in a 350 F oven for 12-15 minutes or until a toothpick inserted at the center of a cupcake comes out clean. Cool cakes completely in a wire rack.
  6. To make Leche Flan – Divide sugar into 36 mini round llaneras then heat over medium flame until it caramelized. Set aside.
  7. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steam for 1-1/2 hours or until firm.
  8. Cool leche flan for at least 4 hours no. Remove from mold and set aside.
  9. To assemble Top ube cupcakes with leche flan. Serve immediately.

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

      10. INGREDIENTS

      2 ½ cups cake flour
      2 tbsp baking powder
      ½ cup white sugar
      1 ½ tbsp ube powder or flavoring
      ⅛ tsp salt
      1 cup water
      1 cup Angel Evaporada
      2 tbsp melted butter
      ½ cup cheddar cheese, cut into strips
      40 pieces 2oz cupcake liners

       

      PROCEDURE

      1. Heat oil on a pan. Add onion and garlic, saute until soft and aromatic.
      2. Add ground pork. Cook for 2 minutes or until slightly brown in color. Add water, simmer for 3 minutes.
      3. Add hotdog, tomato sauce and spaghetti sauce. Simmer for 10 minutes.
      4. Stir in Angel Kremdensada and quickly boil for a minute. Season pepper.
      5. Pour sauce over cooked spaghetti. Serve immediately.

          6. INGREDIENTS

          Ube Flavored Gulaman
          – 3 cups water
          – 1 cup Angel Evaporada
          – 1 – 25grams clear unflavored gulaman powder
          – 2 tsp sugar
          – ¼ tsp ube flavoring
          – 1 – 410ml Angel Evaporada
          – 1 – 380grams Angel Condensada
          – 6 cups water
          – 1 ½ tsp ube flavoring
          – 1 cup sugar
          – 3 cups cooking mini sago / black pearls
          – 2 ½ cups store bought creamy ube halaya

          PROCEDURE

          1. In a pot, combine water, Angel Evaporada, gulaman powder, sugar and ube flavoring. Bring to a boil over medium heat. Stirring regularly until tiny bubbles appear. Remove from heat and transfer into a rectangular container. Let it cool in the refrigerator until firm. Slice into small cubes and set aside.
          2. In a large bowl or pitcher combine Angel Evaporada, condensasda, ube flavoring sugar and water. Stir until sugar is completely dissolved. Add ube gulaman and sago.
          3. Pour over glass with filled with ice, top with ube halaya and serve.

          INGREDIENTS

          1 – 410ml Angel Evaporada
          1 – 380grams Angel Condensada
          6 cups water
          1 cup sugar
          2 tsp ube flavoring
          2 ½ tbsp bottled sweet mung beans
          2 ½ tbsp nata de coco
          2 ½ tbsp bottled macapuno
          1 ½ cup cooked mini sago
          1 ½ cup cooked red gulaman, cut into small cubes

           

          PROCEDURE

          1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
          2. Divide mung beans, nata de coco, macapuno, sago and gulaman into 6-500ml plastic bottles. Pour in milk mixture. Chill for 3 hours.
          3. Pour over cup with ice and serve.

              4. INGREDIENTS

              2-410 ml Angel Evaporada
              ½ cup sugar
              ½ cup all-purpose flour
              ½ cup cornstarch
              1 tsp vanilla
              ¼ cup butter
              1 ½ cups toasted desiccated coconut
              2 tsp butter
              1-410 ml Angel Kremdensada
              1 ½ tbsp all-purpose flour
              1 ½ tbsp cornstarch
              1 tsp ube flavoring
              ½ cup bottled ube halaya

               

              PROCEDURE

              1. Combine Angel Evaporada, sugar, all-purpose flour, cornstarch and vanilla in a pot. Cook over medium low heat. Cook stirring with a whisk vigorously until the mixture gets very thick. Add butter and mix very well until smooth.
              2. Line a sheet pan with parchment paper and grease with butter. Sprinkle with desiccated coconut to cover completely.
              3. Pour milk base into prepared pan and spread forming an even layer. Let it set in the refrigerator completely.
              4. Combine Angel Kremdensada, 1 ½ Tablespoon flour, cornstarch and ube flavoring. Stir until completely dissolved.
              5. Pour into a saucepan and boil over medium heat until thick. Gently fold in ube halaya and let cool slightly and pour over the coconut layer. Let set in the refrigerator.
              6. Slice into squares and roll each one and serve.

              INGREDIENTS

              – 1/4 cup Angel Evaporada
              – 1 cup crushed ice
              – 1 tsp sweetened langka
              – 2 – 3 slices sweetened saba banana
              – 1 teaspoon kaong
              – 1 teaspoon nata de coco
              – 1 teaspoon red mongo beans
              – 1 teaspoon ube halaya
              – 1-1 inch square leche flan
              – 1 tablespoon sugar (optional)

               

              PROCEDURE

              1. Place crushed ice in a tall halo-halo glass or bowl.
              2. Top with assorted halo-halo toppings.
              3. Pour Angel Evaporada on top.
              4. Sweeten with sugar according to taste.
              5. Serve immediately.

              INGREDIENTS

              1/2 kilo ube
              1/2 cup butter/margarine
              1-410ml Angel Kremdensada
              1/2 cup sugar

               

              PROCEDURE

              1. Boil the unpeeled ube in water for 1 hour. Drain and let cool.
              2. Peel and finely grate the ube.
              3. Heat a big wok over medium heat.
              4. Melt butter or margarine, then add Angel Kremdensada and grated ube, adjust the heat to low and keep stirring until desired thickness is achieved.
              5. Let cool and place in a large mold or platter.

                *For extra fine ube, boil for 2 hours then place in a food processor and strain using a fine strainer.