INGREDIENTS

– 2 teaspoons coconut oil
– 2 cups glutinous rice
– 2 cups water
– Pinch of salt
– 1 can 410ml Angel Evaporada
– 1/2 cup Coco Mama Fresh Gata
– 1 cup brown sugar
– 2 teaspoons ube extract
– ½ cup prepared ube halaya

Yema Topping
– 1 cup Angel Condensada
– 2 egg yolks  

PROCEDURE

  1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
  2. Wash glutinous rice three times. Place washed rice in a medium size pot, add water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
  3. Combine Angel Evaporada, gata, and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy. Stir in ube extract and ube halaya. 
  4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked. Transfer mixture into the prepared pan and spread out evenly. Let cool.
  5. Pre-heat oven at 350F.  In a bowl, add condensada and egg yolk. Whisk until combined. Pour mixture on top of the ube biko and bake for 20 minutes in the oven or until top is golden.  Let cool and serve. 

INGREDIENTS

400 grams uncooked spaghetti noodle
4 eggs
1/2 Angel Evaporated Filled Milk
1 cup cheddar cheese
1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 tsp white pepper
2 tbsp chopped parsley

 

PROCEDURE

  1. Cook spaghetti as directed in its package. Drain and set aside.
  2. Whisk in a bowl the eggs, milk and cheese. Set aside.
  3. In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss cooked pasta with bacon and mushrooms.
  4. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

INGREDIENTS

½ cup green munggo
1 cup glutinous rice, washed
6 cups water
¾ cup brown sugar
1 pack, 200ml Coco Mama Fresh Gata
1 can, 410ml Angel Evaporada, plus more for topping

 

PROCEDURE

  1. In a small pan, add green munggo. Toast munggo over medium heat until toasted and aromatic. Using a mortar and pestle, slightly crush toasted munggo and set aside. 
  2. In a small saucepan, add 6 cups of water and bring to a boil. Add toasted munggo. Cook until tender. Add glutinous rice and cook slowly over medium heat while stirring constantly.  Add brown sugar, gata and Angel Evaporada.
  3. Continue cooking until rice is fully cooked and sauce is thick and syrupy. 
  4. Spoon mixture into serving bowls. Drizzle with more Angel Evaporada and serve.

INGREDIENTS

– 1 teaspoon coconut oil
– 2 cups glutinous rice
– 2 pieces fresh pandan leaves
– 2 cups water
– pinch of salt
– 1 can, 410ml angel evaporada
– 1/2 cup coco mama fresh gata
– 1 cup coconut oil for greasing, fresh banana leaves, coconut latik for topping (optional)

PROCEDURE

  1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
  2. Wash glutinous rice three times. Place washed rice in a medium size pot, add pandan leaves, water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
  3. Combine Angel Evaporada, gata and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy.
  4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked.
  5. Transfer mixture into the prepare pan and spread out evenly. Let cool.
  6. Sprinkle with latik and slice into squares and serve.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
3/4 Cup Angel Condensada
1 bar, 228g cream cheese, softened
3 Tablespoons matcha powder,Plus extra for dusting
1 pack, 200g graham crackers
1/3 cup chocolate chips

 

PROCEDURE

  1. In bowl, using a hand mixer whip angel all purpose cream until soft peaks form .Set aside
  2. In another bowl, add condensada, cream cheese and matcha powder.Using a hand mixer, whip mixture until creamy and combined
  3. To assemble ,lay graham crackers on the bottom of an 8X8 square pa or plastic container.Add a layer of matcha cream mixture and top with another layer of graham crackers.Reapet procedure finishing withe matcha cream on top
  4. Dust with more matcha powder and sprinkle with white chocolate chips keep in the refrigerator for 4 hours or overnight until set.

      5. INGREDIENTS

      – 1-½ cups crushed grahams
      – ⅓ cup melted butter
      – 1 pack clear gulaman
      – 1 can Angel Evaporada
      – 1 can Angel Condensada
      – 1 pack clear gulaman
      – 1 can fruit salad

      PROCEDURE

      1. Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
      2. Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
      3. In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
      4. In a saucepan, combine juice from fruit salad, water, and gulaman powder.
      5. Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
      6. Loosen the sides with a torch or a towel soaked in hot water.

      INGREDIENTS

      – 1 can, 370ml Angel Evaporada, chilled cup
      – 2 cups all-purpose flour
      – 1/2 cup cornstarch
      – 1/2 tsp salt
      – 1/2 tsp baking powder
      – 1/2 cup sugar
      – 1/2 cup cold water
      – 3 cups Japanese breadcrumbs
      – 10 pieces ripe saba banana, sliced into two lengthwise
      – 20 pieces bamboo skewer, soaked in water overnight
      – cooking oil for deep frying
      Flavor option (Cinnamon-Sugar)
      – 1/2 cup white sugar
      – 1 tbsp ground cinnamon
      – 1/2 cup Angel Condesnada

      PROCEDURE

      1. To make the batter, in a large mixing bowl, sift all-purpose flour, cornstarch, salt and baking powder. Add sugar. Mix until combined.
      2. Stir in Angel Evaporada and cold water. Mix well until smooth.
      3. Heat oil in a deep skillet. Skewer banana slices. Set aside until ready to cook.
      4. Dip saba banana in the batter and roll in breadcrumbs until fully coated. Deep fry banana pieces until golden and crispy.
      5. On a pan or plate, combine white sugar and ground cinnamon. Roll crunchy banana pieces in cinnamon-sugar while still hot. Drizzle with Angel Condensada before serving.

      INGREDIENTS

      3 cups water
      1 can 410ml Angel Evaporated Filled Milk
      1 can 380g Angel Condensada
      1 cup malagkit na bigas, washed and soaked in water for 1 hour
      Flavor options
      Add 2 tsp ube extract
      2 tsp pandan extract
      2 tsp langka
      cooking oil for deep frying

       

      PROCEDURE

      1. In a pot, add water, Angel Evaporated Filled Milk and Angel Condensada. Bring to a quick boil.
      2. Add malagkit and cook until rice is soft, chewy, and sticky. Add your choice of flavoring extract, mix well until fully incorporated.
      3. Transfer mixture into a baking pan or tray and let cool.
      4. Spoon about 1-2 tablespoons malagkit mixture into lumpia wrapper. Fold the bottom of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining malagkit mixture.
      5. Deep fry in hot oil until golden and crispy. Drain excess oil and serve hot.