Filipino Shaved Ice Sundae with Sweet Beans and Ube

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A vibrant Filipino shaved ice sundae that layers sweet beans, jellies, ripe fruits, and ube jam under a snowy mountain of shaved ice and a generous pour of evaporated milk. Topped with creamy ube ice cream and a slice of silky leche flan, every spoonful is a perfect balance of textures and tropical sweetness. Mix it all together before eating for the ultimate cooling treat on a hot day.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 45 gSugar
• 8 gProtein
• 110 mgSodium
• 480 mgPotassium
• 200 mgCalcium
• 2 mgIron
• 10 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Sweet Beans and Jellies

• 1 cup sweetened mung beans (canned, drained)
• 1 cup sweetened white beans or garbanzos (canned, drained)
• 1/2 cup macapuno (coconut sport), drained
• 1/2 cup nata de coco (coconut jelly), drained
• 1/2 cup kaong (sugar palm fruit), drained

For the Fresh Fruits and Ube

• 1 cup ripe saba banana or regular plantain, peeled and sliced into 1/2-inch rounds
• 1 cup ripe jackfruit, shredded into bite-sized pieces
• 1/2 cup ube halaya (purple yam jam)
• 2 tablespoons toasted pinipig or crispy rice flakes

For the Tapioca Pearls

• 1/2 cup small dried tapioca pearls (sago)
• 4 cups water
• 2 tablespoons granulated sugar
• Pinch of salt

For Assembly

• 8 cups finely shaved ice
• 1 cup evaporated milk, thoroughly chilled
• 4 scoops ube (purple yam) ice cream
• 4 slices leche flan (Filipino custard)
• Extra toasted pinipig, for garnish

Directions

1. Rinse and drain all canned beans and jellies; portion each into small bowls for an easy assembly station. Slice the banana and shred the jackfruit just before serving to prevent browning.
2. Bring 4 cups of water to a rolling boil in a saucepan, add the tapioca pearls, and stir. Simmer for 8 to 10 minutes until the pearls turn fully translucent with no white centers. Drain and rinse under cold water, then toss with the sugar and salt.
3. If using dried beans instead of canned, soak 1 cup mung beans overnight, then simmer in fresh water with 1/2 cup sugar for 35 to 45 minutes until tender; drain and cool before using.
4. Shave ice cubes finely with an electric ice shaver until you have a light, snow-like texture; pack the shaved ice into a chilled bowl and return it to the freezer briefly to keep it from clumping.
5. To build each sundae in a tall 12-ounce glass, spoon 2 tablespoons each of mung beans, white beans, macapuno, nata de coco, kaong, banana, jackfruit, and ube halaya into the bottom, layering them around the glass.
6. Add a spoonful of cooked tapioca pearls, then mound the shaved ice generously above the rim of the glass, pressing it down lightly. Pour 1/4 cup of chilled evaporated milk over the ice, letting it drip down through the layers.
7. Crown each sundae with a scoop of ube ice cream and a slice of leche flan, then sprinkle with toasted pinipig.
8. Serve immediately with a long spoon and instruct diners to stir everything vigorously from the bottom up before eating — the signature move that blends all the sweet flavors together.

Cook’s Notes

• Use a heavy-duty electric ice shaver for fine, snow-like ice; crushed or blended ice melts too fast and loses the signature texture.
• Set up all toppings in a buffet line so each diner can customize their sundae with favorites — coconut strips, corn kernels, and sweet potato cubes are popular add-ins.
• For a dairy-free version, swap evaporated milk with chilled canned coconut milk or coconut cream for a richer tropical flavor.
• Always assemble right before serving; shaved ice begins to melt within minutes and will water down the layers if it sits too long.
• If ube halaya is hard to find, blend cooked purple sweet potato with a little condensed milk and a splash of ube extract as a quick substitute.

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