Halo-Halo Shaved Ice with Ube and Sweet Beans

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Filipino dessert layering shaved ice with sweet purple yam, jellies, beans, and creamy milk for a colorful cooling treat. This Filipino-inspired recipe, ready in about 10 minutes, layers crushed ice, ube halaya (purple yam jam), sweetened red mung beans into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 Filipino cuisine 350 cal/serving

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Ingredients

3 cups crushed ice
1/2 cup ube halaya (purple yam jam)
1/4 cup sweetened red mung beans
1/4 cup sweetened kidney beans
1/4 cup jackfruit strips
1/4 cup nata de coco (coconut gel)
1/4 cup leche flan, cubed
1/2 cup evaporated milk
2 tbsp sweetened condensed milk
2 tbsp pinipig (toasted young rice flakes)

Instructions

Step 1: In a tall glass or bowl, place 1/4 cup sweetened red mung beans and 1/4 cup sweetened kidney beans as the base layer. Add 1/4 cup jackfruit strips and 1/4 cup nata de coco evenly over the beans.
Step 2: Spoon 1/2 cup ube halaya (purple yam jam) on top of the fruit and beans. Fill the glass with 3 cups crushed ice, packing gently to create a mound.
Step 3: Drizzle 1/2 cup evaporated milk and 2 tbsp sweetened condensed milk evenly over the shaved ice. Top with 1/4 cup cubed leche flan and sprinkle 2 tbsp pinipig toasted rice flakes for crunch. Serve immediately with a spoon.