How to make Halo-Halo

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Halo-Halo is cooked the way Manila dessert counters cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a filipino family cook actually puts it on the table.

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.