Peter Kuruvita's recipe for this sweet and fruity Filipino dessert can be made with any seasonal ingredients you like. It's so simple – get the kids to help out – and ideal for chilling out on a hot summer's day.
- ½ cup canned sweet corn kernels or cooked chickpeas
- 1 cup cooked sweet yams or glutinous purple yam (ube halaya), cut into 2.5 cm cubes
- 1 cup canned ripe jackfruit, drained, thinly sliced
- 2 ripe mangoes, peeled (or 1 cup canned ripe mango), cut into 1 cm pieces
- 1 large ripe banana, sliced
- 1 cup fresh or canned young shredded coconut
- 1 cup chopped jelly
- 2 cups shaved ice
- 250 ml (1 cup) milk
- 4 scoops of your favourite ice-cream
- chopped peanuts, to serve
- 1½ sheets titanium-strength gelatine
- 250 ml (1 cup) canned pineapple juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
To make the jelly, soak the gelatine in iced water. Heat the pineapple juice in a saucepan over low heat. When the gelatine is soft, drain and squeeze out the excess water. Add to the pan and stir until dissolved. Do not boil. Remove from heat and pour into a small tray, refrigerate until set, then cut into 1 cm cubes.
Divide the corn or chickpeas, sweet yams, jackfruit, mango, banana, coconut and jelly among 4 tall glasses. Top each glass with ½ cup shaved ice, 60 ml (¼ cup) milk and 1 scoop of ice-cream. Sprinkle with peanuts and serve immediately.
• You can eat it as is, or mix the whole concoction before eating. Some of the ingredients above, such as corn or fruits, may be substituted with cherries, crushed pineapple, papaya, or any other ripe fruits in season.