Halo-halo

Ingredients

• 100 gBeans, adzuki, mature seeds, raw
• 600 gBeverages, water, tap, drinking
• 70 gSugars, granulated
• 40 gSugars, granulated
• 10 gBeverages, water, tap, drinking
• 51 gEgg, yolk, raw, fresh
• 120 gMilk, canned, condensed, sweetened
• 100 gMilk, canned, evaporated, with added vitamin D and without added vitamin A
• 2 gVanilla extract, imitation, no alcohol
• 250 gYam, raw
• 120 gMilk, canned, condensed, sweetened
• 80 gMilk, canned, evaporated, with added vitamin D and without added vitamin A
• 15 gButter, without salt
• 240 gPlantains, yellow, raw
• 50 gSugars, brown
• 150 gBeverages, water, tap, drinking
• 120 gJackfruit, raw
• 900 gBeverages, water, tap, drinking
• 300 gMilk, canned, evaporated, with added vitamin D and without added vitamin A

Method

1. Rinse the adzuki beans, cover with 600 g water and simmer covered for 60 minutes until tender.
2. For the flan, heat 40 g sugar with 10 g water without stirring for 5 minutes until amber and pour into a mould of about 500 ml.
3. Gently mix the yolks with 120 g condensed milk, 100 g evaporated milk and the vanilla flavouring, strain onto the caramel, cover with foil and bake in a water bath for 35 minutes at 160 °C.
4. For the ube halaya, melt the butter in a pan, add the thawed grated ube, 120 g condensed milk and 80 g evaporated milk and cook over low heat for 30 minutes, stirring constantly, until the mixture holds its shape.
5. Add 70 g sugar to the beans and boil uncovered for 10 minutes until a thick syrup remains.
6. Peel the saba bananas, cut into 2 cm pieces and cook with 50 g brown sugar and 150 g water for 15 minutes until soft in the syrup.
7. Chill all cooked components and the flan in the fridge for 60 minutes. Turn out the flan and cut into 6 pieces.
8. Cut the jackfruit into strips and crush 900 g ice.
9. Divide the beans, bananas with syrup and jackfruit among 6 tall glasses, top with 150 g ice, pour over 50 g evaporated milk and finish with a spoonful of ube halaya and a piece of flan. Mix everything before eating.