📝 About This Recipe
Halo-halo, which literally translates to 'mix-mix' in Tagalog, is the undisputed crown jewel of Filipino frozen desserts. This vibrant masterpiece layers sweetened beans, chewy jellies, and tropical fruits beneath a mountain of finely shaved ice, all brought together by creamy evaporated milk and decadent toppings like ube halaya and leche flan. It is a celebratory explosion of textures and colors that perfectly captures the joyful spirit of the Philippines.
🥗 Ingredients
The Sweet Base (Preserves)
- 2 tablespoons Sweetened red mung beans (bottled or homemade)
- 2 tablespoons Sweetened white kidney beans
- 2 tablespoons Sugar palm fruit (Kaong) (drained from syrup)
- 2 tablespoons Coconut gel (Nata de Coco) (various colors are fine)
- 2 tablespoons Macapuno strings (sweetened shredded young coconut sport)
- 2 tablespoons Jackfruit (Langka) (sliced into thin strips)
The Body and Texture
- 4 cups Shaved ice (shaved as finely as possible, like snow)
- 1 cup Evaporated milk (chilled)
- 1/2 cup Gulaman (Agar-agar) cubes (red or green, firm texture)
- 1/4 cup Sweetened saba banana (sliced into small rounds)
The Iconic Toppings
- 2 slices Leche Flan (creamy Filipino caramel custard)
- 2 tablespoons Ube Halaya (purple yam jam)
- 2 scoops Ube Ice Cream (vibrant purple color)
- 1 tablespoon Pinipig (toasted pounded young rice flakes)
- 1 tablespoon Granulated sugar (optional, for extra sweetness)
👨🍳 Instructions
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1
Chill two tall, clear glasses in the freezer for 10 minutes to prevent the ice from melting too quickly during assembly.
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2
Begin the layering process: Place 1 tablespoon each of the sweetened red beans and white kidney beans at the bottom of each glass.
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3
Add a layer of sugar palm fruit (kaong) and coconut gel (nata de coco) on top of the beans for a chewy contrast.
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4
Layer in the macapuno strings, sliced jackfruit, and sweetened saba bananas, ensuring the colors are distributed beautifully against the glass.
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5
Add the gulaman cubes. If you prefer a sweeter dessert, sprinkle half a tablespoon of sugar over these bottom layers now.
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6
Using an ice shaver, shave enough ice to fill the glass. Pack the ice gently so it forms a slight mound above the rim, but remains light and airy.
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7
Slowly pour 1/2 cup of evaporated milk over the ice in each glass. Watch as the milk seeps through the crevices, reaching the ingredients at the bottom.
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8
Carefully place a generous slice of leche flan on one side of the ice mound.
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9
Add a dollop of ube halaya (purple yam jam) next to the leche flan.
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10
Crown the masterpiece with a large, perfect scoop of ube ice cream right in the center.
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11
Sprinkle the toasted pinipig over the top for a final crunch and a nutty aroma.
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12
Serve immediately with a long-handled spoon. Instruct your guests to 'halo-halo' (mix-mix) everything together until the ice is slushy and purple.
💡 Chef's Tips
The secret to a great Halo-halo is the texture of the ice; use a high-quality shaver to get 'snow-like' ice rather than crunchy chunks. Don't skip the evaporated milk—its fat content provides a richness that regular milk cannot replicate. If you can't find pinipig, toasted puffed rice cereal is a decent substitute for that essential crunch. Adjust the sweetness by controlling the amount of syrup from the bottled preserves you include in the glass. Always use a tall glass so you have enough room to mix the ingredients thoroughly without spilling.
🍽️ Serving Suggestions
Serve with a side of extra evaporated milk for those who like a creamier consistency. Pair with savory Filipino snacks like Pancit Palabok or Lumpiang Shanghai to balance the sweetness. Offer a wedge of lime or calamansi on the side; a tiny squeeze can brighten the tropical flavors. Enjoy as a mid-afternoon 'merienda' (snack) on a sweltering summer day. Provide a long spoon and a straw to ensure every bit of the melted purple goodness is enjoyed.