Lumpiang Ubod

Maíz con hielo is a cold, sweet and refreshing desert snack in the Philippines. We used to make these a lot during the hot and humid summer months when we had no school. It’s a very economical treat and it’s very easy to make even minors can do it themselves (except for opening a canned corn, they will need assistance from a grown-up)

The picture shown on my blog is a special version of Maíz con hielo. I ordered this from a small Filipino restaurant in National City and their version includes a scoop of vanilla ice cream and a small chunk of Leche Flan (Filipino Custard). Really, when you want to make this, you don’t need these special ingredients.

Maiz con Hielo with Vanilla Ice cream and custard

Here’s the recipe for Maiz con Hielo

Ingredients:

Canned sweet corn (Whole Kernel or Creamed Style)
Shaved Ice
White sugar
Evaporated Milk (or any milk available)…

Procedure:

In a large glass, put as much canned sweet corn that you like. i usually put 1/4 cup or a little bit more. Then add the shaved ice, sugar (depending on how sweet you want it to be) and milk. That’s it!!! Mix it well before enjoying. You can add any special ingredients like sweetened fruits, nuts, granola, ice cream, etc.

Easy right? I hope you can make some and show me some pictures of what you made. I will make some for my children tomorrow, they love it!

By the way, because we were in a Filipino restaurant, we ordered other delicacies like the Bibingka (Charcoal steamed Rice Cake) and Fresh Lumpiang Ubod (Egg roll Crepe with Palm Hearts and vegetables).

Bibingka (Charcoal Steamed Filipino Rice Cake with salty cheese, sugar and freshly grated coconut

Lumpiang Ubod (Fresh Crepe rolled Palm Hearts and mixed vegetables topped with sweet sauce, peanuts, garlic…

2014 was the year I feasted my eyes with local Filipino food at the Centris Weekend Market in Quezon City, Manila. This is a place where my sister would go every early Sunday morning to get her produce and ready-cooked Filipino food for a simple weekend treat.

It was a super humid day but I forgot about my sweaty nape and back, just by staring at all the local delicacies and fresh Filipino vegetable varieties.

Without a doubt, I had to have my Taho (soybean pudding with brown sugar syrup and sago pearls), my cheese and ube (yam) flavored Sorbetes (local Pinoy “dirty” street ice cream — it’s NOT dirty, it’s just the way Filipinos got used to calling it), my coffee Barako (fresh local Batangas coffee) and my Lumpiang Sariwa/Ubod (Vegetable egg rolls from the heart of Banana palms wrapped in crepe, served with sweet sauce infused with fresh minced garlic and ground roasted peanuts).

This is a must-see, a must-visit and a must-experience place to go to for all the Balikbayans going to Quezon City.