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

250 grams uncooked penne pasta
2 tbsp butter
¼ cup chopped onion
2 teaspoons minced garlic
½ cup chopped tomato
1 cup diced leftover Christmas ham
1 can, 370ml Angel KremQueso
1 egg yolk
To taste salt, and pepper
1 tbsp chopped parsley (optional)

 

PROCEDURE

  1. Cook penne pasta according to package directions; drain and set aside.
  2. In a pan, add butter, onion, garlic, and tomato, cook until soft and aromatic. Add diced ham and cook until heated through.
  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 penne pasta with sauce and sprinkle with parsley.

      6. INGREDIENTS

      1 pack, 200g chocolate graham biscuit
      2 pack, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
      1 cup cream cheese, softened
      1 can, 380g Angel Condensada, chilled
      1 tsp vanilla extract
      1/2 tbsp clear gelatin
      2 tablespoons cold water
      1/2 cup chocolate hazelnut spread
      3 pcs ripe banana, sliced
      chocolate shavings

       

      PROCEDURE

      1. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
      2. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture. Fold in chocolate hazelnut spread.
      3. To assemble, spread a cream mixture at the bottom of a pyrex pan Layer chocolate graham biscuit on top and then cream mixture. Arrange banana slices on top and then a layer of chocolate graham biscuit again. Make 3 layers finishing it off with cream mixture. Cover container with a plastic wrap and chill for 4 hours to set best overnight.
      4. Top with shaved chocolate. Slice and serve cold.

          5. INGREDIENTS

          1 can, 410ml Angel Evaporated Filled Milk
          1 can, 380g Angel Condensada
          7 pieces large egg yolks
          2 pieces whole eggs
          3/4 cup sugar, divided
          Ube Halaya
          1 can, 365 ml Angel Evaporada
          1 can, 380g Angel Condensada
          1 pack, 200ml Coco Mama Fresh Gata
          1/4 cup unsalted butter
          1 tsp ube extract
          1 kg grated ube (boiled and then grated)

           

          PROCEDURE

          1. Pour the sugar in 6 llaneras then heat over medium flame until it caramelized. Set aside.
          2. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steams for 45 minutes or until firm. *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. Let cool and chill overnight.
          3. To make ube halaya in a large skillet or wok, add Angel Evaporada, Angel Condensada, gata, butter, and ube extract. Bring to a quick boil. Add grated ube and mix well.Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted.
          4. Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
          5. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
          6. Divide mixture into 6. Spoon ube halaya mixture into the same llanera of leche flan. Be careful not to press down hard.
          7. Cover tightly with plastic wrap and refrigerate again for 3 hours.
          8. To serve Loosen llaneras and transfer ube-leche flan into a serving plate.

              9. INGREDIENTS

              2 packs, 250ml Angel All Purpose Creamer, chilled overnight
              1 can, 380g Angel Condesada, chilled
              1 pack, 200g crushed grahams
              ½ cup melted butter
              1 Tablespoon sugar
              2 cups canned peaches, diced- plus extra for garnish

               

              PROCEDURE

              1. 1.Mix graham crackers, butter, and sugar. Set aside.
              2. 2.Whip Angel All Purpose Creamer until light and fluffy. Gently fold in Angel Condensada.
              3. 3.To assemble. Layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

                  4. INGREDIENTS

                  1 can, 410ml Angel Kremdensada
                  1 cup white gulaman, cut into cubes
                  1 cup cooked mini sago
                  1 cup white nata de coco, drained
                  1 cup white kaong, drained
                  1 ½ cup grated fresh buko meat

                   

                  PROCEDURE

                  1. In a large bowl, combine all ingredients together.
                  2. Pour in Angel Kremdensada and mix well.
                  3. Cover with plastic wrap and chill for at least 6 hours before serving.
                  4. For best results, chill overnight.

                  INGREDIENTS

                  1 can, 410ml Angel Kremdensada
                  1 cup red gulaman, cut into cubes
                  1 cup green gulaman
                  1 cup cooked big sago
                  1 cup white nata de coco, drained
                  1 ½ cup grated fresh buko meat

                   

                  PROCEDURE

                  1. In a large bowl, combine all ingredients together.
                  2. Pour in Angel Kremdensada and mix well.
                  3. Cover with plastic wrap and chill for at least 6 hours before serving.
                  4. For best results, chill overnight.

                      5. INGREDIENTS

                      1 can, 410ml Angel Kremdensada
                      1 can, 822g tropical fruit cocktail, drained
                      ½ cup green kaong, drained
                      ½ cup red nata de coco
                      1 cup fresh apple, cut into cubes
                      1 cup grated cheddar cheese

                       

                      PROCEDURE

                      1. In a large bowl, combine all ingredients together.
                      2. Pour in Angel Kremdensada and mix well. Top with grated cheese.
                      3. Cover with plastic wrap and chill for at least 6 hours before serving.
                      4. For best results, chill overnight.

                      INGREDIENTS

                      1 can, 410ml Angel Kremdensada
                      1 cup fresh pineapple, cut into cubes
                      1 cup fresh fuji apple, cut into cubes
                      1 cup fresh Century pear, peeled, cut into cubes
                      1 cup fresh ripe papaya, cut into cubes
                      1piece green kiwi, cut into cubes
                      1/2 cup green grapes, washed
                      1/2 cup fresh strawberries, sliced

                       

                      PROCEDURE

                      1. In a large bowl, combine all ingredients together.
                      2. Pour in Angel Kremdensada and mix well.
                      3. Cover with plastic wrap and chill for at least 3 hours before serving.

                      INGREDIENTS

                      1 can, 410ml Angel Kremdensada
                      1 cup mayonnaise
                      4 tsp lemon juice
                      1 tbsp Dijon mustard
                      1 cup minced white onion
                      1 cup chopped celery
                      2 tbsp pickle relish
                      4 boiled egg, grated
                      4 cups boiled diced potato
                      4 cups boiled chicken breast, cut into cubes
                      1 cup grated cheese
                      1 tsp salt
                      1/4 tsp ground black pepper

                       

                      PROCEDURE

                      1. In a large bowl, combine Angel Kremdensada, mayonnaise, lemon juice, Dijon mustard, white onion, celery, pickle relish and egg. Mix well.
                      2. Add potato and chicken breast. Mix well until combined and fully coated
                      3. Cover with plastic wrap and chill for at least 6 hours before serving.
                      4. For best results, chill overnight.