Saba con Yelo: Classic Filipino Saba Banana Shaved Ice

With a sharp knife, trim the ends of each saba banana. Make a shallow slit along the skin and peel it off. Slice each banana into 1/4-inch thick rounds, slicing on the diagonal for wider pieces.

In a medium saucepan, stir together the brown sugar and water over medium heat until the sugar has dissolved.

Slide the sliced saba bananas into the saucepan. Simmer gently, without stirring too much to avoid breaking the bananas, for about 15–20 minutes until the bananas are lightly caramelized and take on a lovely golden-brown hue in their glossy syrup. The syrup should thicken slightly but still remain pourable.

Once done, remove the pan from the heat and let the bananas and syrup cool to room temperature – covering the pan with a patch of plastic wrap will keep them prefectly moist as they cool.

Using an ice shaver or a food processor, shave enough ice to fresh off 4 cups. Keep the shaved ice light and fluffy – that pillowy texture is the heart of good saba con yelo.

Yelo! Place 1 cup of shaved ice in a glass bowl, and spoon a tump of the sweet saba. Drizzle over a generous garland of the maple-and-caramel-ish syrup. Finally, pour evaporated milk over the top, and snow a shower of shredded coconut over the glorious mound, if you fancy it uppy.