INGREDIENTS

1 cup water
2-24g Choco Hero
1 tbsp clear unflavored gulaman powder
1-140 ml Angel Kremdensada, chilled overnight
½ cup Angel Evaporada
½ cup cooked mini sago

 

PROCEDURE

  1. Small pot, bring water to a boil, turn off heat, and add 1 pack Choco Hero. Mix well until dissolved completely. Let cool.
  2. Sprinkle gulaman powder into the Choco Hero mixture and bring to a soft boil.
  3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
  4. In a bowl, combine 1 pack Choco Hero, Angel Kremdensada and Angel Evaporada mix well.
  5. Toss in Choco Hero Jelly and sago, mix until fully coated. Chill jelly for at least 2 hours. Serve cold.

INGREDIENTS

1 cup water
6 black tea bags
1 tbsp clear unflavored gulaman powder
2 tsp sugar
1-140 ml Angel Kremdensada, chilled overnight
½ cup Angel Evaporada
½ cup cooked mini sago

 

PROCEDURE

  1. In a small pot, bring water to a boil, turn off heat, and add 3 tea bags. Let it steep for 10 minutes until cool.
  2. Warm ½ cup Angel Evaporada in a pot or microwave for 1 minute. Add 3 tea bags and let it steep for 10 minutes until cool.
  3. Sprinkle gulaman powder and sugar into the tea and bring to a soft boil. Remove from heat and pour into a square or rectangular mold.
  4. Let it set for 4 hours before slicing into cubes. In a bowl, mix black tea jelly and sago, Angel Kremdensada and Angel Evaporada until fully coated. Chill jelly for at least 2 hours. Serve cold.

INGREDIENTS

1 cup water
1 tsp ube extract, divided in two half teaspoons
1 tbsp clear unflavored gulaman powder
2 tsp sugar
1-140 ml Angel Kremdensada
½ cup Angel Evaporada
½ cup cooked mini sago
¼ cup grated cheddar cheese

 

PROCEDURE

  1. In a small pot, bring water to a boil, turn off heat, and add ½ teaspoon ube extract. Let cool.
  2. Sprinkle gulaman powder into the tea and bring to a soft boil.
  3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
  4. In a bowl, combine Angel Kremdensada and ½ teaspoon ube extract. Toss in ube jelly and sago until coated through. Chill jelly for at least 2 hours.
  5. Scoop into bowls and sprinkle with cheese. Serve cold.

INGREDIENTS

Chocolate Panna Cotta
– 1 – 410ml Angel Evaporada
– ⅔ cup Angel Condensada
– ½ cup unsweetened cocoa powder
– 2 cups water
– 5 tsp gelatin
Cream Panna Cotta
– 1 – 370ml Angel All-Purpose Creamer
– ⅔ cup Angel Condensada
– 1 cup water
– 3 tsp gelatin

 

PROCEDURE

  1. Make the chocolate panna cotta first. Pour the water in a sauce pot. Sprinkle the 5 teaspoons of gelatin over the water. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
  2. Add the unsweetened cocoa powder, Angel Evaporada and Angel Condensada. Whisk until no lumps appear. Pour and divide this mixture over 10 250 ml containers. A portion is about ½ cup or 100ml. Set this for about 30-40 minutes in the chiller.
  3. Make the cream panna cotta next. In another pot, pour in the water and sprinkle 3 teaspoons of gelatin. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
  4. Add the Angel All Purpose Creamer and Angel Condensada. Stir and let simmer for 2 – 3minutes. Let this cool slightly before using.
  5. Take the semi-set chocolate panna cotta out of the ref and carefully pour 1/3 cup of cream panna cotta over it. Do this for the rest of the mixture. Be careful and test the chocolate panna cotta has slightly set (top has already formed a skin) this will act as a barrier and will ensure that the cream and chocolate do not mix
  6. Put in the chiller overnight to set.
  7. Serve chilled.

INGREDIENTS

1-410 ml Angel Evaporada
½ cup Angel Condensada
2 ripe mangoes, peeled, diced
2 cups cooked sago pearls
1/4 cup toasted cashew

 

PROCEDURE

  1. Combine Angel Evaporada and Angel Condensada. Mix well. Stir in mangoes, sago and cashew. Chill well before serving.

INGREDIENTS

1 cup Angel Evaporated Filled Milk
¾ tbsp unflavored gelatin
½ cup water
¼ cup sugar
½ cup all purpose cream
strawberry pie filling (optional)

 

PROCEDURE

  1. Combine Angel Evaporated Filled Milk, gelatin, water and sugar in a saucepan and simmer for 5 minutes.
  2. Remove from heat then add all-purpose cream.
  3. Pour into ramekins and chill for at least 3 hours.
  4. Top with strawberry pie filling before serving.

INGREDIENTS

1-410 ml Angel Evaporada
4 cups water
1 cup uncooked sago
¼ cup cocoa powder
1 tsp coffee powder
1 cup sugar
whipped cream for topping, optional

 

PROCEDURE

  1. Boil 4 cups water in a saucepan. Add sago and cook for about 20 to 25 minutes with occasional stirring.
  2. Meanwhile in a bowl, whisk together Angel Evaporada, cocoa powder, coffee and sugar until cocoa powder and sugar are completely dissolved.
  3. Pour mixture into saucepan with the sago and stir well.
  4. Remove from heat and allow to cool until thickened.
  5. Pour into small bowls or cups and serve with whipped cream on top, if desired.

      6. INGREDIENTS

      1-7 gram envelope unflavored gelatin
      1/4 cup cold water
      1 tbsp sugar
      1 1/2 cups Angel Evaporada
      2 cups semi-sweet chocolate morsels
      1 tbsp vanilla extract
      whipped cream and cherries for topping

       

      PROCEDURE

      1. Combine gelatin and water in a saucepan.
      2. Stir over low heat until gelatin is dissolved.
      3. Add sugar and evaporated milk.
      4. Continue stirring until milk is steaming hot. Do not boil.
      5. Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer.
      6. Transfer to a large liquid measuring cup. Pour into molds.
      7. Refrigerate for at least 3 hours or until set.
      8. Top with whipped cream and cherries. Serve chilled.

      INGREDIENTS

      For the green gelatin:
      – 1-25 gram pack green gelatin powder
      – 2 cups water
      – 2 cups pineapple juice

      For the red gelatin:
      – 1-25 gram pack red gelatin powder
      – 2 cups water
      – 2 cups pineapple juice

      For the yellow gelatin:
      – 1-25 gram pack yellow gelatin
      – 2 cups water
      – 2 cups pineapple juice

      For the Milky Gelatin:
      – 2 tbsp + 1 tsp clear gelatin powder
      – 5 cups water
      – 1-410ml can Angel Evaporada

       

      PROCEDURE

      FOR THE COLORED GELATIN:

      1. Cook according to package directions.
      2. Pour into square molds. Chill for 3 hours or until firm. Slice into small cubes.

      FOR THE MILKY GELATIN:

      1. Combine clear gelatin, water and Angel Evaporada in a saucepan. Cook while stirring over low heat until gelatin dissolves. Simmer slowly until small bubbles appear. Turn off heat. Let cool for 3 minutes.

      TO ASSEMBLE:

      1. In a 9×13 inch glass pan or serving dish, arrange colored gelatin. Slowly pour milky gelatin mixture over the colored gelatin cubes.
      2. Refrigerate gelatin for 6 hours best overnight until firm.