INGREDIENTS

1 1/2 cup Crushed Graham Crackers
1 tablespoon Sugar
1/2 cup Melted Butter
1 can ,410ml Angel Kremdensada,Chilled overnight
3 tablespoons Matcha powder plus extra for dusting
1 tablespoon Gelatin powder
3 tablespoons Hot Water

 

PROCEDURE

  1. In a bowl,add grahams,sugar and butter.Mix well until combined.Divide mixture into 2 square containers.Press down miixture to create a crust.Set aside
  2. Whip Angel Kremdensada in a bowl using an electric hand mixer until soft peaks form ad.
  3. Combine gelatin powder and hot water.Mix well until completely dissolved.Slowly add mixture to the cream mixture until blended.
  4. Divide cream mixture into 2 bowls. Add matcha powder into one bowl, mix well until combined.
  5. To assemble, pour matcha-cream mixture into the preapred cust followed by the plain cream mixture on top.Chill for 4 hour or overnight to set.
  6. Dust with matcha powder before serving
    1. 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.
        1. INGREDIENTS

          8 cups, 400g cubed leftover bread
          1/2 cup melted butter
          1 can, 410ml Angel Evaporated Filled Milk
          1 can, 380g Angel Condensada
          1/2 cup cocoa powder
          1 cup chocolate chips, plus extra for topping
          6 pieces large egg yolks
          3 pieces whole large eggs

          INGREDIENTS

          24 pc broas
          2 cans Angel Kremdensada (1 can chilled overnight)
          1/2 cup rainbow sprinkles

           

          PROCEDURE

          1. Dip each broas in 1 can kremdensada for 1 second on each side and layer on an 8x12inch baking dish. Whip your cream and set aside.
          2. Cover the first layer with whipped cream and sprinkles. Do another layer and top with more sprinkles.
            1. INGREDIENTS

              1-½ cups crushed grahams (Php 32.22)
              ⅓ cup melted butter (Php 48)
              1 pack clear gulaman (Php 17)
              1 can Angel Evaporada (Php 32.15)
              1 can Angel Condensada (Php 50)
              1 pack clear gulaman (Php 17)
              1 can fruit salad (Php 65.80)

               

              PROCEDURE

              1. Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
              2. Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
              3. In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
              4. In a saucepan, combine juice from fruit salad, water, and gulaman powder.
              5. Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
              6. Loosen the sides with a torch or a towel soaked in hot water.
                1. INGREDIENTS

                  1 cup all-purpose flour
                  1 ½ teaspoon baking powder
                  ¼ teaspoon salt
                  5 whole eggs, yolk and white separated
                  1 cup sugar, divided
                  1 teaspoon vanilla
                  1-410 ml Angel Evaporada, divided
                  1-380 ml Angel Condensada
                  ¼ cup Angel All Purpose Creamer
                  Whipped Topping:
                  1 cup Angel All Purpose Creamer, chilled
                  2 tbsp confectioner’s sugar, sifted

                   

                  PROCEDURE

                  1. Preheat the oven to 350˚. Grease 2- 8×4 inch pan liberally until coated.
                  2. Combine flour, baking powder, and salt in a large bowl.
                  3. Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in 1/3 cup Angel Evaporada and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
                  4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff. Fold egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface.
                  5. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
                  6. Combine the remaining Angel Evaporada, Angel Condensada, and ¼ cup Angel All Purpose Creamer in a small pitcher. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Cover and chill cake overnight.
                  7. Whip 1 cup chilled Angel All Purpose Creamer with confectioner’s sugar until thick and spreadable.
                  8. Spread over the cake. Decorate cake with fresh berries and serve.
                    1. INGREDIENTS

                      1 ½ cups all-purpose flour
                      1 cup cake 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 ripe banana (lakatan)
                      1 ½ cup creamy peanut butter
                      Oatmeal Crumble:
                      1 cup rolled oats
                      8 tablespoons butter cubed
                      ½ cup all-purpose flour
                      ½ cup brown sugar
                      ¼ cup granulated sugar
                      ½ tsp salt

                       

                      PROCEDURE

                      1. In a bowl, combine all-purpose flour, cake 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. Set aside.
                      3. To make oatmeal crumble lace all the ingredients into a medium bowl, and use a pastry cutter or your hands to combine the ingredients, rolled oats, butter ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar and ½ teaspoon salt
                      4. The butter should be fully incorporated and not dry. Set aside.
                      5. Line cupcakes pan with liners and fill halfway through. Add half teaspoon to a teaspoon of peanut butter and top with batter until ¾’s full. Sprinkle oatmeal crumble evenly on top of the cupcakes.
                        1. 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 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

                          1-200 grams crushed graham cracker
                          2 tbsp sugar
                          ½ cup melted butter
                          2-228 grams cream cheese, softened
                          1 cup Angel Condensada
                          1-370 ml Angel All Purpose Creamer, chilled overnight
                          1 ½ tbsp unflavored clear gelatin
                          ¼ cup water
                          ½ cup grated queso de bola + extra for topping

                           

                          PROCEDURE

                          1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
                          2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
                          3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Add in ½ cup grated queso de bola.
                          4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
                          5. Top with more grated de bola before serving.