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

1-410 ml can Angel Kremdensada
1-836 grams Mixed Fruit Cocktail, drained
1 pc red apple, cut into half inch cubes
1/2 cup cheddar cheese, cut into half inch cubes

 

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

      1-140ml Angel Kremdensada
      2-25 grams pack pandan flavored gulaman powder
      8 cups water (you can use buko juice)
      1 cup cooked sago
      2 cups grated buko meat

       

      PROCEDURE

      1. Cook two packs of gulaman in 8 cups of water or buko juice.
      2. Pour in 2-8×8 pan. Let cool and chill for at least 6 hours. Chill Overnight for best results.
      3. Cut gulaman into 1/2 inch squares. Set aside.
      4. Combine Angel Kremdensada, gulaman, sago, buko meat in a bowl. Chill in the refrigerator overnight.

          5. INGREDIENTS

          1-175 grams pack merienda size spaghetti
          1 tbsp cooking oil
          1 small onion, chopped finely
          2 cloves garlic, minced
          100 grams ground pork
          ½ cup water
          2 pieces hotdog, sliced
          1-115 grams tomato Sauce
          250 grams Italian Style Spaghetti Sauce
          ¼ cup Angel Kremdensada
          ¼ tsp salt
          1 pinch ground black pepper

           

          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.

          INGREDIENTS

          1 can, 410 ml Angel Evaporada
          1 can, 380g Angel Condensada
          1 pack, 400ml Coco Mama Fresh Gata
          1 can, 425g canned cream style corn
          1 cup cornstarch
          1 cup grated cheddar cheese

           

          PROCEDURE

          1. In a medium size pot, combine Angel Evaporada, Angel Condensada, Coco Mama Fresh Gata and cornstarch. Mix well until cornstarch is dissolved completely.
          2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
          3. Quickly divide into 4-500 ml rectangular microwavable containers. Cool completely.
          4. Place in the refrigerator for 4 hours or best overnight. Top with grated cheddar cheese before serving.

          INGREDIENTS

          1-410mL Angel Evaporated Filled Milk
          1-380mL Angel Condensada
          3/4 cup white sugar
          7 egg yolks
          2 whole eggs

           

          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 ingredients together. Strain twice.
          3. Pour into llaneras. Cover with aluminum foil.
          4. Cook in *bain marie it steam for 1-1/2 hours 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.

              5. INGREDIENTS

              2 tbsp cooking oil
              ¼ cup chopped onion
              ½ tbsp minced garlic
              100 grams ground pork
              ¼ cup water
              2 pieces Hotdog, sliced
              500 grams Sweet Style Spaghetti Sauce
              1-370 ml Angel Kremqueso
              1 Pinch of ground black pepper
              450 grams Uncooked spaghetti, cook according to packaging instructions.

               

              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 and spaghetti sauce. Simmer for 10 minutes.
              4. Stir in Angel Kremqueso and quickly boil for a minute. Season pepper.
              5. Pour sauce over cooked spaghetti. Serve immediately.

                  6. INGREDIENTS

                  250 grams Spaghetti
                  2 tbsp Butter
                  1 small Onion, chopped
                  1-370 ml Angel KremQueso
                  ½ cup Diced cooked ham
                  ½ teaspoon Salt
                  ¼ teaspoon Pepper

                   

                  PROCEDURE

                  1. Cook spaghetti according to package directions; drain and set aside.

                    In a pan, melt butter over medium heat. Add onion and cook until translucent

                  2. Gradually add Angel KremQueso and ham until heated through
                  3. Season with salt and pepper.
                  4. Toss cooked spaghetti with sauce

                      5. INGREDIENTS

                      1 can, 410ml Angel Kremdensada
                      1 can, 822g mixed fruit cocktail, drained
                      150g uncooked elbow macaroni
                      1-piece red apple, cut into half inch cubes
                      1/2 cup nata de coco, drained

                       

                      PROCEDURE

                      1. Cook elbow macaroni according to packaging instructions. Let cool and set aside.
                      2. In a bowl, combine fruit cocktail, apple and nata de coco. Add in cooked macaroni.
                      3. Pour Angel Kremdensada into fruit cocktail and macaroni mixture. Mix well. Chill for at least 6 hours before serving. For best results, chill overnight.

                      INGREDIENTS

                      For the cake:
                      – 1 cup all-purpose flour
                      – 1 cup sugar
                      – 1/2 cup cocoa powder
                      – 1 tsp baking soda
                      – 1/2 tsp baking powder
                      – 1/2 tsp salt
                      – 1/2 cup sour cream
                      – 1/4 cup vegetable oil
                      – 1 egg
                      – 1/2 tsp vanilla
                      – 1/2 cup brewed coffee
                      For the coffee custard filling:
                      – 4 egg yolks
                      – 2 tbsp all-purpose flour
                      – 1-410 ml Angel Kremdensada
                      – 2 tbsp freshly made strong espresso coffee
                      – 1 tbsp brandy

                       

                      PROCEDURE

                      To make coffee custard:

                      1. Combine egg yolks, flour, Angel Kremdensada, coffee and brandy in a sauce pan over low heat and whisk constantly until flour is cooked.
                      2. Cover with cling film and refrigerate.

                      To Assemble:

                      1. Spread coffee custard filing onto the sheet cake.
                      2. Roll cake from the short end and chill for 30 minutes.
                      3. Dust with powdered sugar on top.