INGREDIENTS

MANGO JELLY:
– 1-½ cups water
– ½ cup sugar
– 3 pcs large ripe mangoes, cut into cubes
– 1 tbsp unflavored gelatin powder
SWEET MUNG BEANS
– ½ cup red mung beans
– 4 cups water
– ½ cup sugar
– salt
SWEETENED SABA
– 4 pc ripe plantains/saba, peeled and cut into chunks
– 2 cups water
– ½ cup brown sugar
– 1 tsp vanilla extract

 

PROCEDURE

MANGO JELLY:

  1. In a saucepan, combine water, sugar, and mangoes. If a blender is available, blend until smooth. If not, mash until smooth.
  2. Bring to a boil and simmer. Add your gelatin powder while stirring continuously, bring to a boil and transfer into a heat-proof flat container. Cool down until set. If it’s taking too long, refrigerate when room temp.
  3. Unmould and cut into cubes.

SWEET MUNG BEANS:

  1. Wash beans and boil with water. Discard the liquid and fill with water 1 inch above the beans. Bring to a boil and simmer for 1 hour, refilling water when necessary.
  2. Add sugar and a pinch of salt. Simmer until water has evaporated.

SWEETENED SABA:

  1. In a saucepan, combine saba, water, and sugar. Bring to a boil and simmer for 10 minutes. Add vanilla extract

HALO-HALO:

  1. Place crushed ice in a tall halo-halo glass or bowl.
  2. Top with assorted halo-halo toppings (Mango Jelly, Sweet beans, Sweetened Saba, Ice)
  3. Pour Angel Evaporada on top.
  4. Sweeten with sugar according to taste.
  5. Serve immediately.

INGREDIENTS

1-410 ml Angel Evaporada
1 cup water
1-380 grams Angel Condensada
½ tsp vanilla extract
1 cup ripe mango, cut into small cubes

 

PROCEDURE

  1. Mix all ingredients in a bowl
  2. Divide mixture into ice candy plastic bags.
  3. Freeze for 6 hours or best overnight.
  4. Serve frozen.

INGREDIENTS

1-410 ml Angel Evaporada
1 cup buko water
1-380 grams Angel Condensada
½ cup shredded coconut meat
½ cup sweetened red beans

 

PROCEDURE

  1. Mix all ingredients in a bowl.
  2. Divide mixture into ice candy plastic bags.
  3. Freeze for 6 hours or best overnight.
  4. Serve frozen.

INGREDIENTS

1-410 ml Angel Evaporada
1 cup water
1-380 grams Angel Condensada
1 tbsp ube flavoring
½ cup cheddar cheese, cut into small cubes

 

PROCEDURE

  1. Mix all ingredients in a bowl.
  2. Divide mixture into ice candy plastic bags.
  3. Freeze for 6 hours or best overnight.
  4. Serve frozen.

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

      ¼ cup sweetened saba banana
      2 tbsp sweetened coconut strings/macapuno
      2 tbsp white nata de coco
      3-1inch square leche flan
      ¼ cup Angel Evaporada or more if desired
      sugar, as needed
      1 ½ cup crushed ice

       

      PROCEDURE

      1. Place crushed ice in a tall halo-halo glass or bowl.
      2. Top with assorted halo-halo toppings.
      3. Pour Angel Evaporada on top.
      4. Sweeten with sugar according to taste.
      5. Serve immediately.

          6. INGREDIENTS

          7 egg white
          1 teaspoon cream or tartar or white vinegar
          3/4 cup white sugar
          1 3/4 cups all-purpose flour
          1 Tablespoon baking powder
          1 teaspoon salt
          ¾ cup white sugar
          7 egg egg yolk
          2/3 cup Angel Evaporada
          1 Tablespoon ube flavoring
          ½ cup vegetable oil or canola oil
          Mini Leche Flan – make ahead
          1-410mL Angel Evaporated Filled Milk
          1-380mL Angel Condensada
          3/4 cup white sugar
          4 egg yolks
          5 whole eggs

           

          PROCEDURE

          1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners. Set aside.
          2. Beat egg whites in a bowl until frothy. Add cream of tartar and continue beating until fluffy. Slowly add white sugar in batches and continue beating until stiff. Set aside.
          3. Sift all-purpose flour, baking powder and salt. In another bowl combine sugar, egg yolk milk and ube flavoring, mix well. Using an electric hand mixer, add dry mixture into the egg mixture in batches, beat until combined and slowly pour oil. Beat until smooth.
          4. Gently fold half of the egg whites into the batter. Mix until smooth and fold in the rest of the egg whites. Mix batter for a few more seconds until smooth and airy.
          5. Spoon into the cups until they are 2/3 full. Bake in a 350 F oven for 12-15 minutes or until a toothpick inserted at the center of a cupcake comes out clean. Cool cakes completely in a wire rack.
          6. To make Leche Flan – Divide sugar into 36 mini round llaneras then heat over medium flame until it caramelized. Set aside.
          7. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steam for 1-1/2 hours or until firm.
          8. Cool leche flan for at least 4 hours no. Remove from mold and set aside.
          9. To assemble Top ube cupcakes with leche flan. Serve immediately.

            *Bain marie is also called water bath. This is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed in an oven or a stove.

              10. INGREDIENTS

              1 kg grated cassava
              1 cup coconut milk
              3 eggs
              ¼ cup melted butter
              1-410 ml Angel Evaporada
              1-380 Angel Condensada
              Topping
              ½ cup coconut milk
              1 egg yolks
              ½ cup Angel Condensada
              1 cup grated cheddar cheese

               

              PROCEDURE

              1. Preheat oven 350 F. In a large mixing bowl, combine grated cassava, coconut milk, eggs, Angel Evaporada, Angel Condensada, and butter. Mix until well-combined.
              2. Grease the baking pan with softened butter. Then, pour some mixture around 1 inch thick. Bake for around 45 to 60 minutes.
              3. To make the toppings. Combine the coconut milk, Angel Condensada and egg. Mix until well-blended. Set aside.
              4. After 50 to 60 minutes, get the cassava cake from the oven. Let cool and set aside. When cassava is cool enough, pour the topping on the top of the baked cassava. Sprinkle with grated cheese. Make sure that the cassava is firm and cooked before putting the topping.
              5. Bake for another 15 to 20 minutes or Broil for 10 minutes until the top is light brown and bubbly.

                  6. INGREDIENTS

                  250 grams uncooked spaghetti
                  ½ cup chopped bacon
                  2 tbsp Butter
                  ¼ cup chopped onion
                  2 teaspoons minced garlic
                  1-370 ml Angel KremQueso
                  1 egg yolk
                  To taste Salt
                  To taste Pepper
                  1 Tablespoon chopped parsley (optional)

                   

                  PROCEDURE

                  1. Cook spaghetti according to package directions; drain and set aside.
                  2. In a pan, add bacon and cook until slightly golden brown in color. Add butter, onion and garlic cook until soft and aromatic. Make sure not to burn the bacon.
                  3. In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
                  4. Gradually add the remaining Angel KremQueso into the pan bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
                  5. Season with salt and pepper. Toss cooked spaghetti with sauce and sprinkle with parsley.

                      6. INGREDIENTS

                      – 3 tbsp butter
                      – 1 tbsp oil
                      – 1 pc small red onion, chopped
                      – 1 tbsp garlic, minced
                      – salt to taste
                      – ground black pepper to taste
                      – 2 cups macaroni pasta
                      – 1 cup chicken broth, plus more as needed
                      – 1 can Angel Kremqueso can 370ml
                      – seasoned salt
                      – 2 pcs large eggs, beaten and seasoned
                      – breadcrumbs
                      – 1 pack bacon slices
                      – oil for frying

                       

                      PROCEDURE

                      1. In a pan over medium heat, melt the butter and oil together. Saute the onion and garlic for about 5 minutes and season with salt and pepper.
                      2. Add the macaroni pasta and mix for about 2 minutes until everything is coated in the flavored oil. Add the chicken broth and bring to a boil.
                      3. Boil with occasional stirring until pasta is half-cooked, about 5 – 6 minutes and most of the broth has been absorbed.. Add the Angel Kremqueso and continue to cook for another 5 -6 minutes until the pasta is al dente. Let cool.
                      4. With an ice cream scoop or spoons, portion the cooled mac and cheese into rounded mounds and freeze until firm.
                      5. Once firm, dredge the mac and cheese balls in flour, egg, and breadcrumbs.
                      6. Wrap the dredged balls in bacon slices and secure into place with toothpicks.
                      7. Deep fry in oil over medium-high heat until balls are golden brown and bacon is crispy. (Optional finish by baking in oven/oven toaster at 180 degrees Celsius to brown and crisp bacon more)