INGREDIENTS

MILK BASE:
– 2-410 ml Angel Evaporated Filled Milk
– 1-370 grams Angel Condensada
– ¾ cup cornstarch
– 1 tsp salt
– 30 pcs large lumpia wrapper
– cooking oil for frying

BUKO PANDAN:
– 1 cup shredded buko meat
– 1 cup buko pandan flavored gulaman cut into thick strips

UBE:
– 1 ½ cup store bought ube halaya
– 1 cup cheddar cheese cut into strips

STRAWBERRY:
– 1 ½ cup store bought strawberry jam
– 1 cup fresh strawberry

PROCEDURE

  1. To make the milk base. In a saucepan add Angel Evaporated Milk, Angel Condensada, cornstarch, and salt. Mix well until combined. Heat mixture over medium-low heat, cook until thick. Transfer mixture in a bowl, cover directly with plastic wrap. Set aside to cool.
  2. To assemble, lay a piece of lumpia wrapper on a flat surface. Place 1-2 Tablespoon of the milk mixture on the middle and your choice of flavor/filling.
  3. Fold the two edges toward the center and roll it up. Seal the top edges with water Add cooking oil to a preheated pan. Fry the lumpia, in batches, over medium heat for at least a minute on each side or until crispy and golden brown in color. Drain excess oil on paper towel. Place Lumpia on a platter and serve.

INGREDIENTS

4 pcs tablea tsokolate
3 cups water
½ cup Angel Condensada
½ cup Angel Evaporada

 

PROCEDURE

  1. Drop tablea and water in a pot. Bring to a boil while stirring continuously until completely dissolved.
  2. Remove from heat and stir in Angel Condensada. Add a splash of Angel Evaporada and serve.

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.

      4. INGREDIENTS

      ½ cup chopped thick-cut bacon
      4 cloves garlic
      1 can 370 ml Angel Kremqueso
      ¼ kg macaroni, cooked according to packaging directions
      ¼ cup melted margarine
      ½ kg japanese breadcrumbs
      2 tbsp parsley, chopped

       

      PROCEDURE

      1. Starting with a cold pan, cook bacon over low
      2. Heat until bacon fat is rendered and bacon is browned. Set bacon aside.
      3. Sauté garlic for 1 minute or until tender. Add kremqueso and simmer. Add cooked bacon. Simmer for 1 minute and set aside.
      4. In a pan, melt margarine and add breadcrumbs. Add parsley. Set aside.
      5. Mix macaroni into the sauce and transfer into a heat proof baking dish. Bake in the toaster for 5-10 minutes or until breadcrumbs are browned.

      INGREDIENTS

      3 tbsp oil
      ½ cup chopped bell peppers
      ½ cup cup chopped onions
      2 tsp cumin
      1 tbsp curry powder
      1 kg chicken nuggets
      1 can Angel Evaporated Filled Milk

       

      PROCEDURE

      1. In a pan with hot oil, saute bell peppers for 1 minute and set aside.
      2. In the same pan, add onions, garlic, cumin, and curry powder.
      3. Add chicken and cook until browned on all sides.
      4. Add evaporated liquid creamer and simmer gently for 3-5 minutes or until thickened and chicken is fully-cooked. Add back bell peppers and simmer for 1 minute. Serve.

      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.

          8. 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.

              5. INGREDIENTS

              1 ½ cup brown sugar
              3 ½ cups water
              8 pcs ripe saba banana, sliced
              1 tsp vanilla extract
              1 cup cooked mini sago
              crushed ice
              1-410 ml Angel Evaporada

               

              PROCEDURE

              1. In medium size pot, add brown sugar and water. Bring into a boil and add saba banana. Slowly simmer over medium high heat until bananas are soft, and sugar turns into syrup. Remove from heat and stir in vanilla extract. Set aside to cool.
              2. Gently fold in cooked sago, mix well until combined. Chill until ready to serve.
              3. To serve, add crushed ice into serving bowls, top with sweetened saba mixture and drizzle with Angel Evaporada. Serve immediately and enjoy.

                  4. INGREDIENTS

                  1 cup malagkit na bigas
                  5 cups water
                  ½ cup chopped tablea chocolate
                  1-380 grams Angel Condensada
                  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 tablea, and Angel Condensada, and cook for several minutes more, until rice is soft.
                  3. Serve in bowls with swirls of Angel Evaporada.

                      4. INGREDIENTS

                      White Chocolate Champorado ½ cup malagkit na bigas 2 ½ cup water half can Angel Condensada ¼ cup chopped white chocolate Dark Chocolate Champorado ½ cup malagkit na bigas 2 ½ cup water half can Angel Condensada ¼ cup chopped dark chocolate ½ cup chopped white and dark chocolate Angel Evaporada for drizzling  

                      PROCEDURE

                      White Chocolate Champorado::

                      1. White Chocolate Champorado:
                      2. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
                      3. When rice is transparent, add white chocolate, and Angel Condensada, and cook for several minutes more, until rice is soft. Set aside.

                      Dark Chocolate Champorado::

                      1. Dark Chocolate Champorado:
                      2. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
                      3. When rice is transparent, add dark chocolate, and Angel Condensada, and cook for several minutes more, until rice is soft. Set aside.

                      To Assemble::

                      1. To Assemble:
                      2. In a serving bowl, add white chocolate champorado on the other half of the bowl. And fill the other side with dark chocolate champorado.
                      3. Sprinkle with chopped white and dark chocolate on top and swirls of Angel Evaporada.