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Halo-Halo

Serves 4 to 6 Dessert vegetarian, Desserts

Halo-Halo

Halo-Halo, a beloved Filipino dessert, finds its roots in the bustling streets of Manila where dessert counters proudly display this colorful concoction. Traditionally enjoyed as a refreshing treat during the sweltering Philippine summers, it has become a staple at celebrations and gatherings. This recipe captures the essence of a family cook's approach, with each layer carefully arranged to ensure a balance of sweetness and texture.

The experience of Halo-Halo is a delightful medley of flavors and sensations: the smooth richness of ube halaya, the satisfying chew of nata de coco, and the creamy indulgence of leche flan. Topped with a generous pour of evaporated milk over the mountain of shaved ice, each bite offers a refreshing contrast of cold and creamy, sweet and earthy, making it a true joy to savor.

Ingredients

  • 2 cupsshaved ice
  • 2 tbspube halaya
  • 2 tbspsweet beans
  • 2 tbspnata de coco
  • 2 tbspleche flan
  • to finishevaporated milk

Method

  1. Begin by preparing all the ingredients for assembly. Ensure the 2 cups of shaved ice are ready and stored in the freezer to keep them from melting. This will be the base of your Halo-Halo and should be as cold as possible to maintain the dessert's refreshing quality.
  2. In a large serving glass or bowl, layer 2 tablespoons of sweet beans at the bottom. This provides a sweet and slightly earthy foundation, balancing the flavors of the other ingredients. Use a spoon to spread the beans evenly, ensuring a uniform layer.
  3. Next, add 2 tablespoons of nata de coco on top of the sweet beans. The nata de coco adds a chewy texture and a hint of sweetness, complementing the beans. Ensure the pieces are evenly distributed for consistent texture throughout the dessert.
  4. Spoon 2 tablespoons of ube halaya over the nata de coco. The ube halaya should be smooth and creamy, adding a rich, purple hue and a distinct flavor to the mix. Use the back of the spoon to spread it gently, creating another even layer.
  5. Carefully place 2 tablespoons of leche flan on top of the ube halaya. The leche flan should be firm yet creamy, providing a rich and indulgent layer. If the leche flan is too thick, you can slice it into smaller pieces to fit the glass or bowl better.
  6. Retrieve the shaved ice from the freezer and gently mound 2 cups over the layered ingredients. The ice should be finely shaved to ensure it melts evenly, creating a slushy texture that is characteristic of Halo-Halo. Press down lightly to compact the layers without crushing them.
  7. Finish by drizzling evaporated milk over the shaved ice, allowing it to seep through the layers. The milk adds creaminess and ties all the flavors together. Pour slowly to ensure even distribution, and adjust the amount to your preference for sweetness and creaminess.
  8. Serve the Halo-Halo immediately while the ice is still cold and firm. Provide a long spoon for mixing, allowing the eater to combine the layers and enjoy the medley of flavors and textures. This dessert is best enjoyed shared with family and friends, embodying the communal spirit of Filipino dining.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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