The name literally means "mix-mix" in Tagalog, which is exactly what you must do before eating it. It is the king of desserts for the archipelago's heat and humidity: shaved ice with evaporated milk over a base of ube (purple yam), leche flan, sweet saba, jelly, chickpeas simmered in syrup and ube or mango ice cream on top. It grew out of Japanese (kakigori) and American influences in the early 20th century, and today every region claims the best recipe.
Ingredients
300 g shaved ice
120 ml evaporated milk
3 tbsp ube halaya (purple yam jam)
1 portion of leche flan, cut in pieces
2 caramelized saba bananas (minatamis na saba)
2 tbsp coconut jelly strips (kaong or nata de coco also work)
2 tbsp sweetened chickpeas
1 scoop of ube ice cream
400–650 kcal per typical serving.
Per large glass with ice cream and flan; without ice cream it drops to 300-450 kcal. (estimated from the typical recipe)
