INGREDIENTS

2 ½ cups all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
2 eggs
1 ¾ cup brown sugar
1 cup vegetable oil
1 cup Angel Evaporada
1 tsp vanilla extract
2 cups mashed banana (lakatan)

 

PROCEDURE

  1. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine eggs, sugar, oil, vanilla and Angel Evaporada.
  2. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
  3. Divide batter into three 6×3 or 450gram loaf pans greased and lined with parchment paper. Bake in a pre-heated oven at 300 degrees Fahrenheit for 30 to 40 minutes or until a tester inserted into the center comes out clean.
  4. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

      5. INGREDIENTS

      1 – 410ml Angel Evaporada
      1 – 380grams Angel Condensada
      6 cups water
      1 cup sugar
      2 tsp ube flavoring
      2 ½ tbsp bottled sweet mung beans
      2 ½ tbsp nata de coco
      2 ½ tbsp bottled macapuno
      1 ½ cup cooked mini sago
      1 ½ cup cooked red gulaman, cut into small cubes

       

      PROCEDURE

      1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
      2. Divide mung beans, nata de coco, macapuno, sago and gulaman into 6-500ml plastic bottles. Pour in milk mixture. Chill for 3 hours.
      3. Pour over cup with ice and serve.

          4. INGREDIENTS

          Pie Crust
          – 2 ½ cup all-purpose flour
          – 1 tbsp sugar
          – 1 tsp salt
          – ½ cup unsalted butter, cut into cubes
          – ½ cup shortening
          – 5 tbsp iced water
          Crust Filling
          – 3 egg yolks
          – 2 whole eggs
          – 1 – 410ml Angel Evaporada
          – 1 – 380grams Angel Condensada
          – 2 tsp calamansi juice
          – 2 egg whites

           

          PROCEDURE

          1. To make mini pie crust: In a bowl, combine flour, sugar, salt. Quickly stir. Using two forks, cut butter and shortening into the mixture until it resembles coarse meal.
          2. Drizzle water one tablespoon at a time and stir using a rubber spatula or wooden spoon.
          3. Transfer dough to a floured working surface. Form into a ball. Divide dough in half and flatten each into 1-inch thick disc using your hands. Wrap each tightly with plastic wrap and refrigerate for 30 minutes.
          4. For the custard. Combine egg yolks, whole eggs, Angel Evaporada, condensada and calamansi juice in a bowl. Whisk slowly until incorporated. Strain custard mixture.
          5. In a separate bowl, beat egg whites until soft peaks. Slowly fold in egg whites to the custard mixture. Set aside.
          6. Remove dough from the chiller. Let it rest for 5 minutes. Divide and shape dough into 20 small balls (approx. 30 grams each). Press each ball gently into the bottom and sides of a non-stick muffin pan. Poke holes using a fork.
          7. Pour custard mixture into prepared dough-lined muffin pan up to 3/4 full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.
          8. Remove from oven and allow to cool before removing from pan. Best served at room temperature.

          INGREDIENTS

          2 ½ cups cake flour
          2 tbsp baking powder
          ½ cup white sugar
          1 ½ tbsp ube powder or flavoring
          ⅛ tsp salt
          1 cup water
          1 cup Angel Evaporada
          2 tbsp melted butter
          ½ cup cheddar cheese, cut into strips
          40 pieces 2oz cupcake liners

           

          PROCEDURE

          1. Heat oil on a pan. Add onion and garlic, saute until soft and aromatic.
          2. Add ground pork. Cook for 2 minutes or until slightly brown in color. Add water, simmer for 3 minutes.
          3. Add hotdog, tomato sauce and spaghetti sauce. Simmer for 10 minutes.
          4. Stir in Angel Kremdensada and quickly boil for a minute. Season pepper.
          5. Pour sauce over cooked spaghetti. Serve immediately.

              6. INGREDIENTS

              Leche Flan
              – 1 egg yolk
              – 2 egg
              – half can (185ml) Angel Condensada
              – half can (205ml) Angel Evaporated Filled Milk
              – 3 Tabespoons sugar

              Leche Flan Cream Filling
              – 3 Tablespoon sugar
              – 1 cup Angel Evaporada
              – 1 egg
              – 1 egg yolk
              – ½ teaspoon vanilla extract
              – 2 ½ Tablespoons cornstarch
              – 1 Tablespoon butter
              – 6 pieces classic store-bought donut

              Milk Glaze
              – 2 cups powdered sugar
              – ¾ cup powdered milk
              – ¾ cup Angel Condensada
              – ¼ cup Angel Evaporada

               

              PROCEDURE

              LECHE FLAN:

              1. Divide sugar in small round llaneras, then heat over medium flame until it caramelized. Set aside.
              2. In a bowl, mix the rest of ingredients together. Strain twice.
              3. Pour into llaneras. Cover with aluminum foil.
              4. Cook in *bain marie and steam for 45 minutes or until firm.
              5. Let cool and set aside.

              LECHE FLAN CREAM:

              1. In a saucepan, heat 3 Tablespoons sugar until golden brown in color.
              2. Slowly add 1 cup Angel Evaporada. Simmer until bubbly.
              3. In a bowl, combine egg, egg yolk, vanilla extract and corn starch. Mix until combined.
              4. Carefully add half of the milk and sugar mixture while whisking vigorously. Transfer back mixture into the pot with the rest of the hot milk mixture. Continue mixing until thick.
              5. Add butter. Mix well.
              6. Transfer to a clean bowl. Cover with plastic wrap directly into the mixture. Let cool and chill until ready to use.
              7. MILK GLAZE
              8. Combine all ingredient in a bowl. Mix well until combined and no lumps. Set aside until ready to use.

              TIP: mixture should be thick but spreadable. If too thick, you may add more milk.:

              INGREDIENTS

              LECHE FLAN LAYER:
              – tbps white sugar
              – 7 egg yolks
              – 2 whole eggs
              – 1-410ml Angel Evaporated Filled Milk
              – 1-380g Angel Condensada
              – 1-410ml Angel Evaporada
              – 3 medium size llanera

              BANANA CAKE LAYER:
              – 1 ¼ cup All Purpose Flour
              – tsp baking soda
              – tsp baking powder
              – tsp iodized salt
              – 1 egg, separate yolk and white
              – ½ cup brown sugar
              – ½ cup vegetable oil
              – tsp vanilla extract
              – ½ cup Angel Evaporada
              – 2 pieces overripe banana (lakatan), mashed

               

              PROCEDURE

              1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
              2. In a bowl, mix the rest of leche flan ingredients together. Strain twice. Pour into llaneras and set aside.
              3. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine egg yolk, sugar, oil, vanilla and Angel Evaporada.
              4. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
              5. Beat egg white until stiff and fluffy. Gently fold into the batter.
              6. Divide banana cake batter into the 3 llaneras with leche flan mixture pouring it slowly and carefully on top.
              7. Pre-heat oven at 350 degrees F. Cook Leche Nana in *bain marie let it steam for 1 hour and 15 minutes until cake is done.
              8. Let the cake cool for 45 minutes to 1 hour before flipping and transferring to a serving plate.
              9. *baine marie also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

              INGREDIENTS

              1 can, 410ml Angel Kremdensada, chilled
              1 can, 836g fruit cocktail, drained with syrup set aside
              8 pieces store bought mamon, each sliced horizontally to create 2 layers

               

              PROCEDURE

              1. Pour the chilled Angel kremdensada in a bowl and use a fork to beat it, incorporating enough air until it fluffs up. Add in the drained Seasons Fruit Cocktail in the bowl and fold it in with the Angel Kremdensada until well incorporated. Set aside the fruit salad mixture until needed. Take 6 slices of mamon and layer it flat on a deep- set container.
              2. Pour half of the fruit cocktail syrup evenly on the layer of mamon.
              3. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining 6 slices of mamon and layer it flat on top of the fruit salad layer. Pour the remaining fruit cocktail syrup on the second mamon layer and then top it off with the rest of the fruit salad.

              INGREDIENTS

              – 2 store bought Taisan loaf or 4 pieces store bought butter mamon

              Caramel Sauce:
              – 3 egg yolks
              – ¾ cup Angel Evaporada
              – 1 tbsp cornstarch
              – 1 can Angel Condensada
              – 2 ½ tbsp butter
              – ½ cup cheddar cheese, grated

               

              PROCEDURE

              CARAMEL SAUCE:

              1. Combine egg yolks, cornstarch, evaporated milk, Angel Condesada. Mix well and bring to a gentle simmer.
              2. Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese.

              INGREDIENTS

              1-410 ml can Angel Kremdensada, chilled
              1-200 gram pack graham crackers
              2 cups sliced or diced mangoes

               

              PROCEDURE

              1. Transfer chilled Angel Kremdensada in a bowl and whip until mixture is light and airy.
              2. Lay graham crackers on the bottom of an 8×8 square pan.
              3. Pour whipped cream and top with sliced mangoes.
              4. Repeat process to make 3 layers, ending with whipped cream, sliced mangoes.
              5. Chill in refrigerator overnight.

                  6. INGREDIENTS

                  1 – 410ml Angel Kremdensada, chilled overnight
                  2 slice large lakatan bananas,
                  1-200gram pack graham crackers
                  ½ cup creamy peanut butter
                  ⅓ cup chopped lightly salted peanuts
                  ⅓ cup crushed graham
                  chocolate syrup

                   

                  PROCEDURE

                  1. Transfer chilled Angel Kremdensada in a bowl. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
                  2. Spread peanut butter on each graham crackers. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and arrange bananas on top.
                  3. Repeat the procedure finishing with cream on top and drizzle with chocolate syrup. Top with crushed grahams and chopped peanuts. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.