Filipino Summer Coolers - Saba con Yelo , Guinomis and Mais con Yelo

fermented fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option while canned fish is more accessible.

coconut meat

🥗Healthier: avocado

💰Cheaper: shredded coconut

Avocado provides creaminess and healthy fats, while shredded coconut is often less expensive.

To prepare the Sago: Bring 2 cups of water into a boil. When the water is boiling, add ¼ cup small sago, stir and cover.

Let it boil for about 10-12 minutes while stirring occasionally.

Fire off, leave it covered for about 20 minutes.

Drain and rinse with running water at least three times.

Transfer to a bowl and add cold water, cover and refrigerate until needed.

Cooked sago will last for a week in a fridge if stored properly.

To prepare the Pinipig: For 'Toasted Pinipig' in a frying pan, over low heat, toast Pinipig and continue stirring until turns light brown and crispy.

For 'Fried Pinipig' in a frying pan, over low heat, add 3 tablespoons of oil. When the oil is piping hot, gradually fry Pinipig until it puffs and turns light brown.

Drain on a paper towel and repeat until done with 1/8 cup of pinipig. (Reminder: When toasting or frying a Pinipig keep an eye on it and continue stirring, it only takes a few seconds to cook this.)

To prepare the Brown Sugar infused in Pandan Leaves: In a pot, over medium heat, combine 1½ cups of water and 2 washed and tied pandan leaves.

Bring into a boil and add in 1 cup of brown sugar, stir until sugar is dissolved.

Bring down the heat to low and cover with a lid, let it boil for another 6-8 minutes until become syrupy.

Fire off, discard pandan leaves and let it cool down completely before using.

You can store it in a jar, glass or plastic bottle with a lid. Sugar in Light Syrup will last for months if not contaminated and stored properly.

To prepare the Red Gulaman: In a pot, combine 3½ cups of water, 1 sachet (Red Gulaman) and 3 tablespoons of sugar and stir to dissolve.

Bring to a boil over medium heat and keep on stirring.

Fire off, transfer in a container and let it cool down completely to set.

For a quick set, after 15 minutes of cooling, transfer in a chiller to set quickly.

Cut gulaman according to your size and shape preference. Cooked gulaman will last for a week in a fridge, you can store it in an airtight plastic container.

Let’s Assemble Guinomis: Prepare at least 4-6 parfait glasses and start layering your Guinomis.

First, put a small ladle of cooked sago at the bottom of each glass.

Add the same amount of red gulaman on top and sugar syrup.

Add 2 tablespoons of pinipig and cover it with shaved ice until it reaches the rim of your glass.

Compress shaved ice lightly and add more as needed.

Top with a little of red gulaman, sago, and pinipig.

Pour a generous amount of coconut cream or coconut milk on top and decorate it with mint leaves.

Serve Guinomis immediately with a long dessert spoon, alongside with extra coconut milk and sugar syrup, as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens