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

      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.

      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

          8 large eggs, yolks and white separated
          6 tbsp Angel Evaporada
          4 tbsp sugar
          1 cup pancake mix
          canola oil, for greasing your pan

           

          PROCEDURE

          1. In a bowl, mix the yolks, Angel Evaporada together. Whisk until the mixture is smooth and the color has turned light yellow. Fold the pancake mix into the yolk mixture.
          2. In another clean bowl, beat the egg whites until frothy. Add the sugar and continue beating with a whisk or electric beater (on medium-high) until the eggs form stiff peaks.
          3. When it has form stiff peaks, put half of the egg whites into the milk mixture and fold until well mixed. The batter should have a lighter consistency already.
          4. Add in the last half of the egg white mixture. Fold until completely mixed. Cook this batter immediately. It will loose its airiness if it sits out for too long. The airiness of the batter is what gives it it’s lift.
          5. Grease the pan that you will use with canola oil, brush it lightly. Heat the pan over low heat for 3-4 minutes.
          6. When hot enough, spoon about 1 tbsp of batter onto the hot pan. Let it set for a moment before adding more batter (2-3 tbsp) on top of it. Spray the cover of the pan with water (help it steam) and cook covered for 3-4 minutes. Flip and cook for another 2-3 minutes.
          7. Serve and eat immediately as it tends to loose its height. Serve with fruits, butter and pancake syrup.

              8. INGREDIENTS

              1 – 410mL can Angel Evaporated Liquid Creamer
              1 cup glutinous rice, washed
              6 cups water
              1/2 cup unsweetened cocoa powder
              1 cup sugar
              1/2 tsp salt
              1/8 tsp vanilla extract

               

              PROCEDURE

              1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
              2. When rice is transparent, add cocoa powder, sugar, salt and vanilla extract and cook for several minutes more, until rice is soft.
              3. Serve in bowls with swirls of Angel Evaporada.

                  4. INGREDIENTS

                  1 – 370mL Angel All-Purpose Creamer
                  1/4 cup butter
                  1 cup sliced leeks
                  1/2 cup green bell pepper, cut into squares
                  250 grams chicken fillet, diced
                  1 tsp salt
                  1/4 tsp pepper
                  2 tbsp all-purpose flour
                  2 cups chicken broth
                  1 1/2 cups cream style corn

                   

                  PROCEDURE

                  1. Melt butter in a pot, sauté leeks, green bell pepper and chicken.
                  2. Season with salt and pepper.
                  3. Add flour and let foam.
                  4. Pour broth gradually while stirring constantly.
                  5. Add cream style corn.
                  6. Let boil for 5-minutes in medium heat.
                  7. Blend in Angel All-Purpose Creamer and turn-off heat.

                  INGREDIENTS

                  – 1-410mL Angel Evaporated Filled Milk
                  – 2 tbsp butter
                  – 1/4 cup chopped onion
                  – 1/2 cup diced carrots
                  – 1/4 cup chopped celery
                  – 2 tbsp minced garlic
                  – 6 cups chicken broth
                  – 2 cups uncooked elbow macaroni
                  – 2 pieces hotdog, sliced
                  – 1 cup cooked shredded chicken meat
                  – 1/2 cup canned corn kernel drained
                  – 1/2 tbsp salt
                  – 1/4 tablespoon pepper

                   

                  PROCEDURE

                  1. In a saucepan, sauté onion, carrots, celery and garlic in butter.
                  2. Pour broth and allow to boil.
                  3. Add macaroni and cook for 10 minutes or until macaroni is tender.
                  4. Add hotdog, shredded chicken and corn kernel.
                  5. Bring to a boil.
                  6. Season with salt and pepper.
                  7. Turn heat to low then stir in Angel Evaporated Filled Milk.
                  8. Remove from heat and serve immediately.

                  INGREDIENTS

                  1/4 cup Angel Evaporada
                  3 pcs large eggs
                  1 tbsp butter
                  2 tbsp diced green bell pepper
                  2 tbsp diced onion
                  2 tbsp diced tomato
                  2 tbsp sliced button mushrooms
                  1/4 cup diced ham
                  pinch salt and pepper to taste

                   

                  PROCEDURE

                  1. In a large bowl, beat together Angel Evaporada and eggs until frothy. Set aside.
                  2. Heat butter in a skillet over medium heat.
                  3. Add bell pepper, onion, tomato, mushroom and ham.
                  4. Sauté until aromatic.
                  5. Pour milk and eggs into skillet and cook until set but still moist.
                  6. Fold up or roll as desired.
                  7. Slide omelet onto a plate and serve.

                  INGREDIENTS

                  1 370ml Angel Kremqueso
                  1 tbsp cooking oil
                  6 pcs eggs

                   

                  PROCEDURE

                  1. Heat oil in a non-stick pan.
                  2. In a bowl whisk together eggs and Angel KremQueso, then pour mixture in the pan.
                  3. Mix slowly until egg comes together