Back to 4 servings Base 4 cups finely shaved ice, not chunky or cubed; crushed ice works in a pinch 0.5 cup evaporated milk, plus more for drizzling 2 tablespoons condensed milk, optional, for extra sweetness Beans and fruit 0.5 cup sweetened red mung beans (munggo), drained 0.5 cup sweetened white beans or garbanzo beans, drained 0.5 cup sweetened saba bananas or ripe plantain, sliced; caramelize fresh plantain in brown sugar 0.5 cup sweetened sweet potato (kamote), cubed 0.5 cup sweetened jackfruit (langka), sliced; ripe fresh or canned 0.5 cup sago or tapioca pearls, cooked 0.5 cup nata de coco (coconut gel), drained 0.25 cup kaong (sugar palm fruit), drained 0.5 cup fresh pineapple or melon chunks, optional Toppings 2 tablespoons macapuno (sweetened coconut strips) 0.25 cup ube halaya (purple yam jam) 4 slices leche flan, store-bought or homemade 4 scoops ube ice cream, or mango or vanilla 2 tablespoons pinipig or toasted rice crisps 2 tablespoons toasted coconut flakes, optional
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1 Step 1: Chill the evaporated milk and any prepared toppings, and drain the beans, nata de coco, kaong and jackfruit well.2 Step 2: Shave the ice finely until it is fluffy, or crush it in a zip-top bag with a rolling pin if you do not have a machine.3 Step 3: In each of 4 tall glasses, layer about 1 tablespoon each of the red beans, white beans, banana, sweet potato, jackfruit, sago and nata de coco, and a little kaong and fruit, filling the bottom third of the glass.4 Step 4: Pack the glasses with shaved ice to the brim, pressing it down and adding more as needed.5 Step 5: Drizzle each glass with evaporated milk, and add condensed milk to taste if you want it sweeter.6 Step 6: Top each glass with a spoonful of macapuno and ube halaya, a slice of leche flan, and a scoop of ube ice cream.7 Step 7: Sprinkle with pinipig and toasted coconut, then serve immediately with a long spoon, mixing everything together before eating.getsaucepan.com/r/0e16dad5-0aed-58a0-af2d-691d86ba6d50
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