Mais con Yelo Recipe
Mais con Yelo drink is made from corn kernels, sugar and milk, then mixed with shaved ice. You can also add a scoop of vanilla-flavored ice cream on top to add more flavor.
Ingredients
- 4-6 cups Shaved ice
- 1 425g Cream of Sweet Corn
- 1 250g Sweet Corn Kernels, drained
- 1 340g White Kaong in Heavy Syrup, (optional)
- 1 370ml Evaporated Milk
- 1 168ml Condensed Milk, (to adjust sweetness)
Toppings:
- ¼ cup Corn Flakes for toppings
- 4-6 pcs. Mint Leaves to decorate
You also Need: (for business/negosyo idea)
- 6 pcs. 8oz. plastic cups
- 6 pcs. plastic long spoons
Instructions
To prepare the Ice:
- First, we need to prepare our shaved/crushed ice.
- If you have an ice shaver, shave ice cubes and make sure to have an extra cup.
- You can also use a blender, pulse to crush ice cubes and chill until needed.
- Crushed ice melts quickly at room temperature, especially during summer.
For the Condiments:
- All we need is to open sweet corn cream and kernels in cans and transfer in a serving bowl.
- Unpacked Kaong and transfer in a serving bowl with syrup. We, also need corn flakes as toppings later on.
- Lastly, Mix evaporated milk and a little condensed milk and stir and set aside.
- In this recipe you can replace it with a can of Alaska-Crema Asada it’s quick and easy to use.
Let’s Assemble:
- Prepare at least 4-6 parfait glasses and start layering your Mais con Yelo.
- Put a couple of tablespoons of Cream of Corn at the bottom of each glass.
- Top with shaved ice, followed by a couple of tablespoons of sweet corn kernels and kaong with syrup.
- Top with the last layer of shaved ice and try to compact the ice as possible as you can.
- Top with a tablespoon of each; cream of corn, sweet corn kernels and kaong with syrup.
- Pour a generous amount of Evap-Condensed mixture, sprinkle some corn flakes on top and decorate with mint.
- Serve immediately with a long dessert spoon.