Layered Halo-Halo with Ube, Leche Flan and Shaved Ice

What you need

• 150 g (1 cup) cooked red kidney beans, drained
• 4 tbsp sugar, divided
• 2 saba bananas, or 1 small ripe plantain
• 100 g (3 1/2 oz) jackfruit in syrup, drained, cut into strips
• 100 g (3 1/2 oz) nata de coco, drained
• 80 g (3 oz) kaong, sugar palm fruit in syrup, drained
• 80 g (3 oz) young coconut, flesh cut into strips, or macapuno strings
• 800 g (6 cups) finely shaved ice
• 240 ml (1 cup) evaporated milk, chilled
• 4 tbsp sweetened condensed milk
• 120 g (1/2 cup) ube halaya, purple yam jam
• 4 slices leche flan
• 4 scoops ube ice cream
• 4 tbsp toasted pinipig, pounded young rice, optional

Method

Restated from the original video

1. 1

   Put the beans in a small pan with 2 tbsp of the sugar and 3 tbsp water. Simmer, stirring gently, until the liquid turns syrupy, about 5 min. Leave to cool.

2. 2

   Peel the bananas and slice them into rounds about 1 cm (1/2 in) thick.

3. 3

   Simmer the bananas with the remaining 2 tbsp sugar and 4 tbsp water until tender and glossy, 5-7 min. Leave to cool.

4. 4

   Chill 4 tall glasses in the freezer for a few minutes.

5. 5

   Into each glass spoon a layer of beans, bananas, jackfruit, nata de coco, kaong and coconut.

6. 6

   Pack the ice on top to fill each glass, mounding it slightly above the rim.

7. 7

   Pour the evaporated milk over the ice and drizzle with the condensed milk.

8. 8

   Crown each glass with a spoonful of ube halaya, a slice of leche flan and a scoop of ice cream.

9. 9

   Scatter the pinipig over the top and serve at once with long spoons, stirring everything together before eating.

Imported from yummytummyaarthi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.