Halo-Halo

Instructions

1. 1 Prepare all the mix-in ingredients in advance and keep them chilled. The red beans, kaong, nata de coco, jackfruit, and macapuno should all be cold. Cook the ube cubes by boiling or steaming until tender, then chill thoroughly before assembling.
2. 2 Select tall, clear glasses for serving so the colourful layers are visible. Begin by spooning two tablespoons each of sweetened red beans, kaong, and nata de coco into the bottom of each glass, creating the sweet foundation layer.
3. 3 Add the sliced jackfruit, macapuno strings, and cubed ube on top of the first layer. These ingredients provide contrasting textures from chewy to soft, and their natural sweetness forms the heart of the dessert.
4. 4 Pack shaved ice (not crushed, but finely shaved into snow-like flakes) tightly into each glass, mounding it high above the rim. The ice should be shaved as finely as possible so it absorbs the milk and melts into a slushy consistency.
5. 5 Pour cold evaporated milk slowly over the shaved ice, letting it cascade down through the layers and pool at the bottom. Use about half a cup per glass, or more to taste. The milk turns the ice creamy as it seeps through.
6. 6 Top each glass with a generous scoop of ube ice cream and a slice of leche flan. Sprinkle the pinipig toasted rice flakes over everything for a final layer of crunch that contrasts with the icy, creamy elements below.
7. 7 Serve immediately with a long spoon and a straw. Instruct diners to mix everything together thoroughly from the bottom before eating, combining all the layers into a colourful, creamy, and texturally complex Filipino masterpiece.