Halo-Halo

Ingredients

• 120g sweetened red mung or adzuki beans, drained
• 120g sweetened garbanzo beans, drained
• 120g nata de coco, drained
• 120g kaong palm fruit, drained
• 100g macapuno coconut strings, drained
• 100g sweetened jackfruit, sliced thin
• 4 tbsp pinipig or toasted rice flakes
• 1.5kg ice cubes
• 250ml evaporated milk, chilled
• 8 tbsp ube halaya
• 200g leche flan, cut into 4 wedges
• 4 scoops ube ice cream

Before you cook

• Chill four tall glasses in the freezer for at least twenty minutes.
• Drain each of the sweetened preserves in a sieve and set them out in separate small bowls.
• Slice the sweetened jackfruit into thin strips and cut the leche flan into four wedges.

Steps

1. Spoon two tablespoons each of the red beans, garbanzos, nata de coco and kaong into the bottom of each chilled glass in visible layers.
2. Add a layer of macapuno and a layer of jackfruit strips to each glass.
3. Crush the ice in batches in a blender or an ice shaver until it is fine and snowy rather than chunky.
4. Pack the shaved ice into each glass, mounding it well above the rim.
5. Pour about 60ml of chilled evaporated milk over the ice in each glass so it soaks down through the layers.
6. Spoon two tablespoons of ube halaya onto the top of each mound.
7. Set a wedge of leche flan on one side and a scoop of ube ice cream on the other.
8. Scatter a tablespoon of pinipig over each glass.
9. Serve immediately with a long spoon, and tell everyone to stir it all together before the first mouthful.