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1. Prepare the base: In a tall glass, layer half of the crushed ice. Drizzle with half of the evaporated milk.

2. Add the beans: Layer equal parts of cooked and sweetened red mung beans, white mung beans, and kidney beans on top of the ice cream.

3. Add the jellies: Layer equal parts of gulaman, sago pearls, and kaong (if using) on top of the beans.

4. Add the fruits: Layer equal parts of langka, ube halaya, leche flan, and macapuno on top of the jellies.

5. Scoop ice cream (optional): Add scoops of ube and leche flan ice cream (if using) on top of the fruits.

6. Top with crunch: Sprinkle generously with pinipig for a satisfying textural contrast.

7. Drizzle and garnish: Finish with a drizzle of condensed milk and garnish with candied banana slices (optional).

8. Serve and enjoy!: Use a long spoon to mix everything together before indulging in this delightful and layered dessert!

• 1 cup crushed ice

• 1/2 cup sweetened evaporated milk

• 1/4 cup red mung beans (patong), cooked and sweetened

• 1/4 cup kidney beans (kacang), cooked and sweetened

• 1/4 cup gulaman (agar agar), cubed

• 1/4 cup sago pearls, cooked

• 1/4 cup langka (jackfruit), cubed

• 1/4 cup ube halaya (purple yam jam)

• 1/4 cup leche flan, cubed

• 1/4 cup macapuno (shredded coconut)

• Condensed milk for drizzling

• Candied banana (saba) slices for garnish (optional)

• You can adjust the amount of each ingredient to your preference.

• Use any other sweetened beans you like, such as chickpeas or black beans.

• Substitute fruit ingredients with what's available or in season.

• Canned langka and ube halaya are readily available in Filipino stores.

• Feel free to get creative and add your own favorite toppings!