📝 About This Recipe
Halo-Halo, literally meaning 'mix-mix' in Tagalog, is the undisputed crown jewel of Filipino refreshments. This vibrant masterpiece layers colorful preserved fruits, chewy jellies, and creamy beans beneath a mountain of snow-like shaved ice, all doused in rich evaporated milk. Topped with silken leche flan and aromatic ube halaya, it is a cooling sensory explosion that captures the joyful, festive spirit of the Philippines in a single glass.
🥗 Ingredients
The Sweet Base (Sangkaka)
- 2 tablespoons Sweetened Mung Beans (red or green varieties)
- 2 tablespoons Sweetened Chickpeas (Garbanzos) (bottled or homemade)
- 2 tablespoons Sweetened White Kidney Beans
- 2 tablespoons Sugar Palm Fruit (Kaong) (drained, usually green or red)
- 2 tablespoons Coconut Gel (Nata de Coco) (drained)
- 2 tablespoons Macapuno Strings (sweetened shredded young coconut sport)
- 1 tablespoon Sweetened Jackfruit (Langka) (sliced into thin strips)
- 2 tablespoons Sweet Potato (Kamote) (cubed and cooked in syrup)
The Body and Liquid
- 4 cups Shaved Ice (finely shaved, snow-like texture)
- 1 cup Evaporated Milk (chilled for best results)
- 1-2 tablespoons Granulated Sugar (optional, adjust to taste)
The Iconic Toppings
- 2 slices Leche Flan (rectangular or triangular cuts)
- 2 tablespoons Ube Halaya (purple yam jam)
- 1 tablespoon Pinipig (toasted pounded young rice flakes)
- 2 scoops Ube Ice Cream (the classic finishing touch)
👨🍳 Instructions
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1
Chill your tall parfait glasses or deep bowls in the freezer for 10 minutes prior to assembly to prevent the ice from melting too quickly.
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2
Begin the layering process: at the bottom of each glass, add 1 tablespoon each of the sweetened mung beans, white kidney beans, and chickpeas.
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3
Add the 'chewy' layer by placing 1 tablespoon each of the kaong (palm fruit) and nata de coco on top of the beans.
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4
Layer in the fruit elements by adding the sweetened jackfruit strips, macapuno strings, and the syrup-cooked sweet potato cubes.
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5
If you prefer a sweeter dessert, sprinkle half a tablespoon of granulated sugar directly over these bottom layers.
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6
Prepare your ice. Use a high-quality ice shaver to create fine, fluffy ice. Avoid chunky ice as it won't absorb the milk properly.
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7
Pack the shaved ice into the glass, filling it nearly to the brim. Gently press down with a spoon to create a stable base for the toppings.
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8
Slowly pour 1/2 cup of evaporated milk over the ice in each glass. Watch as it seeps through the crevices down to the bottom ingredients.
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9
Place a generous slice of leche flan and a dollop of ube halaya on one side of the ice mound.
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10
Carefully place one large scoop of ube ice cream right in the center of the ice.
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11
Garnish the entire creation by sprinkling toasted pinipig over the ice cream and flan for a necessary crunch.
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12
Serve immediately with a long-handled spoon. Instruct your guests to 'halo-halo' (mix-mix) everything together until the mixture becomes a thick, slushy, purple-hued delight.
💡 Chef's Tips
For the most authentic texture, ensure your ice is shaved as fine as fallen snow; coarse ice ruins the mouthfeel. If you cannot find pinipig, toasted puffed rice or cornflakes can provide a similar textural contrast. Always use evaporated milk rather than fresh milk for that signature creamy, slightly caramelized Filipino flavor. Don't be afraid to customize—add fresh mango or avocado slices if they are in season for a modern twist. To prevent a mess, place the tall glass on a small saucer to catch any overflow during the 'mixing' process.
🍽️ Serving Suggestions
Serve with a side of extra evaporated milk for those who like a soupier consistency. Pairs perfectly with savory Filipino snacks like 'Pancit Bihon' or 'Lumpiang Shanghai'. Enjoy as a mid-afternoon 'merienda' on a hot summer day. For a party, set up a 'Halo-Halo Bar' where guests can customize their own layers and toppings. Serve with a glass of cold water to cleanse the palate between the rich, sweet bites.