INGREDIENTS

1-410 ml Angel Evaporada
¾ cup Angel Condensada
1 cup water
¼ tsp banana extract
¼ tsp red food coloring
Toppings:
3 tbsp Birch Tree Fortified Milk Powder

 

PROCEDURE

  1. Using a big pitcher or bowl combine iskrambol ingredients together. Place mixture in a container or ice tray then freeze.
  2. Shave frozen mixture using an ice shaver or blender.

      3. INGREDIENTS

      1 tbsp cooking oil
      ½ cup chopped onion
      1 tsp minced garlic
      2-180g Century Tuna Chunks in Vegetable Oil, drained
      ¾ cup canned button mushrooms, chopped
      2 tbsp butter
      2 tbsp all-purpose flour
      1-370 ml Angel Kremqueso
      30 pcs large lumpia wrapper
      1 pc egg, beaten
      cooking oil, for deep frying

       

      PROCEDURE

      1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
      2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
      3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
      4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

      INGREDIENTS

      1 can Angel Kremdensada (Php 59)
      1 can Angel Evaporada (Php 32.15)
      2 cups dark brown sugar (Php 57.42)
      1/2 cup water
      1 cup cooked boba (Php 20)

       

      PROCEDURE

      1. In a pan, dissolve brown sugar in water and bring to a boil. Once slightly thickened. Add cooked boba. Set aside to cool.
      2. Combine tea, kremdensada, and evaporada.
      3. Fill one ice candy bag with a tablespoon of boba. Fill with milk tea mixture. Freeze overnight.

      INGREDIENTS

      CARAMEL SAUCE
      – 2 cups sugar
      – 1-410 ml can Angel Kremdensada
      – 2 tbsp butter

      FUDGE BAR
      – 2 cups Chocolate Chips
      – ¾ cup Butter
      – ¼ cup brown sugar
      – 2 cups crushed graham crackers

       

      PROCEDURE

      1. Line an 8x8in. baking pan with parchment paper and preheat oven to 350℉.
      2. Melt butter and pour into brown sugar and graham. Place at the bottom of your baking pan and flatten with the back of a spoon. Put in the freezer for 2-3 minutes.
      3. In a pan, melt some sugar over low heat and cook until amber in color. Take off heat and pour in half of Angel Kremdensada while mixing. Bring back to the stove over low heat and mix until sugar has melted and combined with the cream. Set aside.
      4. In a saucepan, heat up remaining Angel Kremdensada and add chocolate. Mix until melted. Pour into the prepared pan and bake for 6-8 minutes. Cool completely and drizzle with caramel sauce. Cut into 9 squares.

      INGREDIENTS

      1-250ml Angel All Purpose Creamer, chilled
      ½ cup Angel Condensada
      24 squares graham crackers
      ¼ tsp ube extract
      ½ cup grated cheddar cheese

       

      PROCEDURE

      1. Place the chilled Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluff. You may also use fork or wire whisk. Set aside.
      2. Gently fold in Angel Condensada and ube extract into the whipped cream.
      3. Lay crackers in the bottom of a square or rectangular pan. Pour ube mixture on top. Repeat the process to make 2-3 layers ending with ube-cream mixture on top.
      4. Sprinkle with grated cheese. Chill for 3 hours or best overnight.

      INGREDIENTS

      1 tbsp unsalted butter
      2 pcs ripe bananas, cut into thin rounds
      ¼ cup Angel All-Purpose Creamer, chilled
      ½ cup Angel Condensada
      15 pcs lady fingers or broas

       

      PROCEDURE

      1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
      2. Combine remaining Angel All-Purpose Creamer and Angel Condensada whip until thick.
      3. Arrange lady fingers at the bottom of a baking dish. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and banana.

      INGREDIENTS

      1-250 ml Angel All Purpose Creamer, chilled
      ½ cup Angel Condensada
      24 squares Graham Crackers
      1 cup sliced ripe mango

       

      PROCEDURE

      1. Combine remaining Angel AllPurpose Creamer and Angel Condensada whip until thick.
      2. Arrange graham crackers at the bottom of a baking dish. Add half of the cream mixture followed by slices of mangoes. Repeat the process to make 2 layers ending with cream and mangoes.
      3. Chill in the refrigerator for 6 hours or best overnight.

      INGREDIENTS

      1 ½ cup fruit cocktail, drained
      2 tbsp fruit cocktail syrup
      1-250ml Angel All-Purpose Creamer, chilled
      ½ cup Angel Condensada
      3 pcs store-bought mamon, each sliced horizontally to create 2 layers

       

      PROCEDURE

      1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl. Whip until thick.
      2. Add drained fruit cocktail in the bowl with cream and fold until incorporated.
      3. Lay 3 slices of mamon and layer it flat on a deep dish or baking dish. Drizzle with 1 Tablespoon syrup.
      4. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining slices of mamon and layer it flat on top of the fruit salad. Drizzle with the remaining syrup and top it off with the remaining fruit salad.
      5. Freeze for 4 hours of best overnight.

      INGREDIENTS

      1-250 ml Angel All-Purpose Creamer, chilled
      ½ cup Angel Condensada
      1 tsp instant coffee granules
      24 squares graham crackers
      2 tbsp cocoa powder
      2 tbsp chocolate chips

       

      PROCEDURE

      1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
      2. Lay graham crackers on the bottom of baking dish or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
      3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight.

      INGREDIENTS

      1 cup Angel Evaporada
      2-400 ml Coco Mama Fresh Gata
      ½ cup sugar
      pinch of salt
      ½ cup cornstarch

       

      PROCEDURE

      1. In a medium size pot, combine 1-400ml Coco Mama Fresh Gata, evaporada, sugar, salt, and cornstarch. Mix well until cornstarch is completely dissolves.
      2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
      3. Quickly divide into 2-500 ml rectangular microwavable containers. Cool completely.
      4. To make Latik – in a pan over medium heat, add 1-400ml Coco Mama Fresh Gata and bring to a boil.
      5. Cook, stirring occasionally, until liquid starts to thicken. Lower heat and continue to cook.
      6. As oil starts to separate and solids begin to form, regularly stir, and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
      7. Using a fine-mesh strainer, drain latik from the oil and store in an airtight container until ready to use.
      8. Place in the refrigerator for 4 hours or best overnight. Slice and sprinkle with latik.