INGREDIENTS

2-140mL Angel Evaporated Filled Milk
1 cup corn starch
1/3 cup muscovado sugar
1 can cream style corn
2 cups cooked sago

 

PROCEDURE

  1. In a large saucepan, combine Angel Evaporated Filled Milk, corn starch, sugar, and cream style corn.
  2. Cook over medium heat with constant stirring until slightly thickened.
  3. Stir in cooked sago and cook further until very thick and sticky.
  4. Remove from heat then transfer mixture to a large buttered rectangular or square dish.
  5. Cool completely then cut into squares before serving.

INGREDIENTS

1-410 ml can Angel Kremdensada
1-250 grams bibingka mix
3 pcs eggs
½ cup margarine
1 pc salted egg, sliced
grated cheese
grated coconut
banana leaf

 

PROCEDURE

  1. Heat oven at 400℉. Line ensaymada molds with banana leaf.
  2. Beat eggs until frothy. Add bibingka mix, Angel Kremdensada and melted margarine in a medium bowl and mix until well blended.
  3. Pour mixture into molds about ¾ full. Top with salted egg and cheese.
  4. Bake for 20 minutes or until done. Brush with additional margarine, top with grated coconut. Serve hot.

      5. INGREDIENTS

      2 tbsp butter or margarine
      10 to 12 suman sa ibos – peeled
      2 ripe mangoes – peeled and sliced
      1 380 gram Angel Condensada
      2 tbsp toasted desiccated coconut

       

      PROCEDURE

      1. Heat butter or margarine. Fry suman until lightly browned on all sides.
      2. Serve with sliced mangoes and Angel Condensada. Top with desiccated coconut as desired.

          3. INGREDIENTS

          6 bananas – peeled and sliced into four
          ½ cup white sugar
          ½ cup brown sugar
          ½ cup water
          ½ tbsp corn syrup
          ¼ tsp vanilla extract
          shaved ice
          1-145 ml can Angel Evaporada

           

          PROCEDURE

          1. In saucepan, combine bananas, white sugar, brown sugar, corn syrup and water. Boil over medium heat without stirring and allow to simmer over low heat for about 15 minutes or until syrup turns thick.
          2. Remove from heat and stir in vanilla extract. Cool completely.
          3. To assemble dessert, place about 1 cup of shaved ice in a bowl. Top with 4 to 6 pieces of sliced bananas with some syrup.
          4. Add 3 tablespoons to 1/4 cup of Angel Evaporada. Serve immediately.