Ingredients:
1 Tbsp nata de coco (coconut gel)
1 Tbsp sweet red beans
1 Tbsp sweetened garbanzos
1 Tbsp sweet white beans
I Tbsp kaong (palm seed)
1 Tbsp jackfruit in syrup, sliced thinly
1 Tbsp macapuno (sweet coconut)
Gulaman (see recipe), cubed
Ice cubes or crushed ice
1/2 c evaporated milk (or whole milk if preferred)
1 scoop of ice cream (vanilla, ube or macapuno)
Ube jam (optional)
Leche flan (optional)
1 Tbsp nata de coco (coconut gel)
1 Tbsp sweet red beans
1 Tbsp sweetened garbanzos
1 Tbsp sweet white beans
I Tbsp kaong (palm seed)
1 Tbsp jackfruit in syrup, sliced thinly
1 Tbsp macapuno (sweet coconut)
Gulaman (see recipe), cubed
Ice cubes or crushed ice
1/2 c evaporated milk (or whole milk if preferred)
1 scoop of ice cream (vanilla, ube or macapuno)
Ube jam (optional)
Leche flan (optional)
Instructions:
The 1st 7 ingredients are sold in Asian supermarkets. According to preference, you may omit some or vary the amounts.
The 1st 7 ingredients are sold in Asian supermarkets. According to preference, you may omit some or vary the amounts.
Using a blender, crush ice with the evaporated milk. Layer the 1st 8 ingredients in a tall parfait glass. Scoop the shaved ice over, add more milk if desired, top with ube jam and leche flan (optional) and a scoop of ice cream, and serve.
By: Sansan de Dios
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