← Nouns Cooking · Dessert Parlour

Ingredients

• 2 saba bananas or 1 large ripe plantain, sliced
• 3 tbsp Brown sugar
• 3 tbsp Water
• 50 g small tapioca pearls (sago)
• 120 g Ube halaya (purple yam jam)
• 80 g sweetened red beans
• 80 g Nata de coco (coconut gel), drained
• 80 g kaong (sugar palm fruit) in syrup, drained
• 80 g ripe jackfruit, cut into strips
• 1 ripe mango, diced
• 1920 ml shaved or finely crushed ice
• 250 ml Evaporated milk
• 4 scoops ube or vanilla ice cream

Method

1. Simmer the banana slices with the brown sugar and water over medium heat for 5–6 min, until soft and glazed. Cool.
2. Cook the tapioca pearls in plenty of boiling water for 10–12 min, until clear. Drain and rinse in cold water.
3. Spoon a little of each topping into four tall glasses: bananas, sago, red beans, nata de coco, kaong, jackfruit and mango.
4. Pack shaved ice on top until the glasses are about three-quarters full.
5. Pour evaporated milk over the ice, then top each glass with a spoonful of ube halaya and a scoop of ice cream.
6. Serve with long spoons and tell everyone to mix it all up before eating.

Tips

• Filipino shops sell jars of most toppings ready-sweetened, which turns this into a 10-minute dessert.
• A slice of leche flan and a sprinkle of toasted pinipig (rice flakes) make it extra special.

Sources

Written in our own words after cross-checking these recipes:

Recipes by Nora Hungry Huy