Halo halo is an incredibly unique dessert originating from The Philippines. With this recipe you'll get layers of shaved ice, ube ice cream, sago pearls, mango, creme caramel and (strange for us at first) beans! We learnt not to knock it until we tried it... so give a go for something totally different.
For the ice cream whip the double cream until it forms soft peaks. Stir through the condensed milk and the ube jam. Pour into a suitable container and freeze for a couple of hours.
Heat the water and the sugar in a large saucepan. Bring it to a boil and keep it there for 5 minutes, until it’s a little thicker.
Tip the kidney beans into one small pan and the chickpeas into another. Pour 300ml of water into each pan. Bring both pans to a boil and boil rapidly until most of the water has gone. Mash the kidney beans with 2-3 tbsp of sugar syrup and pour enough sugar syrup over the chickpeas to cover them. Leave them in the fridge to cool.
Bring a medium pan of water to a boil and add the sago pearls. Cook at a rapid boil for 10 minutes, then remove from the heat and place a lid on the pan. Leave for another 10 minutes, until the pearls are translucent. Drain the sago and run under cold water. Transfer them to a bowl and mix with 2-3 tablespoons of sugar syrup.
Destone the mango, scoop out the flesh and slice it. Leave the ice cream out of the freezer to soften for 10 minutes before serving. Grab two sundae glasses and fill it with a big layer of crushed ice, then add with the beans, sago, coco gel and macapuno. Top with the ube ice cream, leche flan and fresh mango. Drizzle over the evaporated milk so that it filters down through the ice. Makes 4 glasses