To begin, ensure all sweetened beans, fruits and jellies are well drained of syrup to avoid watering down the dessert. Use separate bowls for each ingredient for easy layering.

Place tall clear glasses in the fridge for 15 minutes before assembly. This helps keep the layers cool for longer. Move to preparing the shaved ice.

Using a reliable ice shaver, create fine fluffy ice. Keep the shaved ice in a chilled bowl in the freezer until assembly to prevent melting too soon.

Add a tablespoon each of sweetened red mung beans, garbanzo beans, and jackfruit strips to the bottom of each glass. Press them gently to create a base.

Continue with nata de coco, kaong, and sweetened saba bananas. Ensure each layer remains distinct for a visually pleasing presentation. Transition to macapuno.

Top each glass with macapuno strings. Then gently pack in shaved ice, pressing lightly with a spoon to create a mound above the rim. Move to pouring milk.

Slowly drizzle chilled evaporated milk over the shaved ice, letting it seep down. This is the step that binds all flavours together.

Place a scoop of ube halaya on top of the ice, followed by a slice of leche flan. These add richness and traditional depth of flavour.

Top with a scoop of ice cream and a sprinkle of toasted pinipig. This final layer adds crunch and aroma.

Serve Halo-Halo with a long spoon. Encourage diners to stir the mixture before eating to enjoy the full spectrum of flavours and textures in every bite.