Cut out mango jelly into desired shapes and arrange on top, then spoon in ice cream, condensed milk, shaved ice, strawberries, macapuno, palm seeds, corn, sago pearls, toasted coconut, red beans, and pinipig as desired. Step 9Ĭut flan into 1"pieces and divide some among tall glasses or wide bowls. Toast coconut in a small skillet over medium heat until edges start to brown and crisp, about 5 minutes (be careful not to overcook). Drain, then combine in a small bowl with coconut milk, stirring well to separate pearls. Meanwhile, bring sago pearls and ½ cup water to a simmer in a small saucepan and cook until translucent and firm-tender, 8–10 minutes. Roast until crisped slightly but not yet browned and a little sticky, 12–15 minutes. Sprinkle sugar and salt over, then drizzle oil over and toss to combine. Spread out corn on a rimmed baking sheet. Let cool (still covered), then chill until cold, at least 4 hours.ĭo ahead: Flan can be made 2 days ahead. Step 5īake flan until just set in the center (it should still wobble a little when gently jiggled) and barely golden on top, 55–60 minutes. Carefully pour hot water into roasting pan to come halfway up sides of loaf pan (a tea kettle makes this easy if you have one). Set inside a roasting pan and place on oven rack. Pour through a fine-mesh sieve into loaf pan with caramel. Whisk egg yolks, coconut milk, condensed milk, vanilla, and salt in a medium bowl to combine. Scrape caramel into another 9x5" loaf pan. water in a small saucepan over medium heat, stirring until sugar is dissolved, then cook, undisturbed, swirling pan occasionally and brushing down sides with a wet pastry brush as needed, until mixture turns deep amber, 7–9 minutes. Place a rack in middle of oven preheat to 350°. ![]() Cover jelly tightly and chill until set, 20–30 minutes.ĭo ahead: Mango jelly can be made 5 days ahead. Carefully add remaining mangoes and stir to combine. Remove from heat and stir in mango purée. Heat gelatin and ½ cup water in a small saucepan over medium heat, stirring constantly until gelatin is dissolved. This Filipino variation of the traditional Mexican dessert takes on a sweet potato pie consistency when added here.Ĭhristine’s Casual Dining, 3160 Westbourne Dr.Blend lime zest, lime juice, mango nectar, half of mangoes, and a small pinch of salt in a blender until very smooth. This jam made from purple yam is served frozen and doled out in scoops. Besides, who doesn’t want vegetables in their dessert? This may seem out of place, but it works. When the ube icea cream, ube halaya, and shaved ice melt, the milk helps turn what’s left of the dish into a giant milkshake. Jell-O has nothing on the red and green cubes, which are buko pandan flavored (coconut and fragrant screwpine leaves). Young coconuts are harvested before they have fully aged, which makes for a more gelatinous textrue. This chewy fruit, typically grown throughout Asian, African, and South American countries, adds a pop of the tropics. These beans get their slightly candied taste from being cooked al dente in a sugar-y water mixture. ![]() Typically found in boba drinks (bubble tea), this squishy topping is packed with sweetness. Imagine the banana from your standard banana split, but ripe and fried. Layered between ingredients, these ice shavings keep everything cool. This vanilla-ish flavored purple ice cream (made from ube powder or extract) has become increasingly popular outside of the Philippines in recent years.Ī handful of this breakfast cereal tops off this dish with some crunch. The next time you’re in Western Hills, snag one-in a goblet, no less-at Christine’s Casual Dining. It’s an amalgamation of sweetness with a ridiculous number of ingredients. And after giving it a try, we understand why. Halo-halo, which means “mixed up” in Tagalog, is the unofficial national dessert of the Philippines.
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