Halo-halo

Ingredients

For 4 servings

• •410 ml can evaporated milk
• •50 g large tapioca pearls
• •200 g dark brown soft sugar
• •100 g small tapioca pearls
• •neutral-tasting oil such as vegetable, for the container
• •100 g caster sugar
• •7 g agar-agar
• •1 c. à café green pandan extract
• •100 g nata de coco drained
• •100 g jackfruit drained and sliced
• •200 g kaong (palm seeds)
• •200 g red mung beans drained
• •200 g ube halaya

Method

1. 1.Line a 20cm square cake tin with baking parchment. Combine the evaporated milk with 820ml water in a large bowl, stirring well. Pour the mixture into the prepared tin and freeze for 2 hrs, or until it starts freeze at the edges. Remove from the freezer and, using a fork, scrape up the partially frozen mixture to create fluffy, icy crystals. Return to the freezer. Repeat this process every 45 mins until the entire mixture is completely frozen and has a granita-like texture – this will take a few hours. Once ready, keep frozen until ready to serve, fluffing with a fork if needed before you do.
2. 2.Bring 750ml water to the boil and cook the large tapioca pearls for 30 mins. Cover, turn off the heat and leave to cool completely.
3. 3.Combine the brown sugar with 100ml water in a saucepan and warm over a medium heat until the sugar has dissolved. Bring to a simmer and cook for 2-3 mins until thickened slightly. Remove from heat and divide between two jugs. Leave to cool.
4. 4.Drain the large tapioca pearls and tip them into one of the jugs of brown sugar syrup. Bring 1 litre water to the boil in a separate pan and cook the small tapioca pearls for 20 mins. Drain immediately and transfer to the second jug of brown sugar syrup.
5. 5.For the jelly, first oil a reusable container (about 15 x 10cm). Bring 570ml water to the boil in a saucepan and whisk in the caster sugar until dissolved, then whisk in the agar agar until it has also dissolved. Stir in the pandan extract, then pour the mixture into the prepared container and leave to set, about 1 hr. Once set, cut into cubes.
6. 6.To assemble the halo-halo, divide the nata de coco, sliced jackfruit, kaong, red mung beans, ube halaya and most of the pandan jelly cubes between four tall dessert glasses. Spoon over the large tapioca pearls, followed by the small tapioca pearls. Generously spoon over the granita-style evaporated milk ice, then scatter over a few extra cubes of the pandan jelly on top, along with any additional toppings if desired (such as a drizzle of extra brown syrup or a scoop of ube halaya). Serve immediately and let guests 'mix-mix' everything together as they eat.