Filled with ube, lanka (jackfruit) and crispy pandan quinoa puffs. Yes Filipino can still be good and healthy.
Place the jackfruit and coconut water in a blender and blend until nice and smooth. Transfer to a jar with a lid and add in the chia seeds. Let sit in the refrigerator at least 1 hour to hydrate the chia seeds to get to that jammy consistency.
Follow the instructions in this recipe. Come back here and thin it out a bit more by placing the ube halaya in a food processor and adding in the coconut water a tablespoon at a time. You want it to be the consistency of pudding where it's easy to scoop and very smooth.
I like doing this in a small Tupperware box where you can close the lid. Put the pandan powder and quinoa in the box and close it. Shake it until it's fully coated. You can also do this in a zip lock bag.
Line up your 4 glasses and equally divide the fruit into each glass.
Layer up the Ube Halaya.
Top with the Jackfruit Chia Pudding.
Finish with a layer of coconut whip.
Repeat the layers with each glass.
Stick in a few shards of the fruit crisps and top with the pandan puffed quinoa. Enjoy!