Ingredients

• 10-12 pcs saba bananas, cooked in brown sugar syrup
• 1 can, 410 ml Angel Evaporada, chilled
• 1 cup coffee jelly, cut into small cubes
• 1/2 cup sago pearls, cooked and cooled
• 3-4 cups crushed ice
• 1/4 cup cheese, grated

Procedure:

1. Make ahead: In a pot, cook saba bananas in brown sugar syrup until soft, glossy, and caramelized. Let cool and set aside.
2. Make ahead: Prepare sago pearls and coffee jelly. Make sure both are fully cooked and chilled before assembling.
3. Crush ice finely until it reaches a smooth, snowy texture.
4. To assemble: in a tall glass or bowl, place a layer of sweetened saba bananas at the bottom. Add sago pearls and coffee jelly over the bananas. Fill the glass with crushed ice. Slowly pour Angel Evaporada over the mixture until well coated.
5. Top generously with grated cheese for the sweet-salty twist. Serve and enjoy!