Halo Halo, a popular Filipino dessert, is a delightful medley of mixed fruits, sweetened beans, and shaved ice, topped with a scoop of ice cream or leche flan. To prepare this refreshing treat, layer ingredients such as sweetened red beans, garbanzo beans, jackfruit, nata de coco, and coconut strips in a tall glass. Add shaved ice on top and pour in evaporated milk until it cascades through the layers. Crown the creation with a scoop of ube (purple yam) ice cream or a slice of leche flan. Mix thoroughly before enjoying this colorful, sweet, and cooling dessert, perfect for hot days.
Halo Halo or Mixed Fruits and Beans in Shaved Iced Recipe by Kulinarya
Ingredients: Serve 4
Macapuno(coconut sport)
1 cup from 1 young coconut(buko)
½ cup sugar
1 ½ cup water
Praparation:
Crack open coconut sport and grate meat into strips.
Cooking:
Combine coconut strips, water and sugar in a pot. Boil for 20 minutes, or until coconut strips are cooked. Transfer to a bowl. Refrigerate until ready to use.
Kamote(Sweet Potato)
1 ½ cups
2 sweet tomato(kamote)
2 ml water
1 cup sugar
Preparation:
Peel sweet potatoes. Cut into 1 cm cubes.
Cooking:
Combine sweet potatoes, water and sugar in a pot. Boil for 15 minutes or until potatoes are cooked. Transfer to a bowl. Refrigerate until ready to use.
Kondol (Wintermelon)
1 ¾ cups
½ wintermelon (kondol)
2 cups water
1 cup sugar
Preparation:
Peel wintermelon. Remove seeds and core. Cut into 1 cm cubes.
Cooking:
Combine wintermelon, water and sugar in a pot boil for 15 minutes or until wintermelon is cooked. Transfer to a bowl. Refrigerate until ready to use.
Sago(Tapioca Pearls)
3 ½ cups
1 cup tapioca pearls
8 cups water
½ cup sugar
Preparation
Soak tapioca pearls in water overnight.
Cooking:
Transfer tapioca pearls and water to a pot and add sugar. Boil for 35 minutes or until pearls are tender and translucent. When done, drain and put in a bowl. Refrigerate until ready to use.
White Beans:
3 cups
1 cup white beans
8 cup water
¾ cup sugar
Preparation:
Soak beans in water overnight.
Cooking:
Transfer the white beans with the water to a pot, add sugar and bring to a boil. Simmer for 45 minutes until beans are tender drain and transfer to a bowl. Refrigerate until ready to use.
Langka(Jackfruit)
1 cup 1 cup jackfruit
1 ½ cup water
½ cup sugar
Preparation:
Cut jackfruit crosswise into strips.
Cooking:
Combine jackfruit, water, and sugar in a pot. Boil for 20 minutes or until jackfruit is cooked. Transfer to a bowl and refrigerate until ready to use.
Haleyang ube( Purple Yam Jam)
1 mold
1kg purple yam(ube)
1 ¼ cup sugar
3 cups coconut milk
½ can condensed milk
½ bar butter
Cooking:
Boil the yam until tender. Peel and cut into cubes, then grind in a food processor with the sugar and coconut milk.
Transfer to a heavy pan, add the condensed milk and butter and cook on low heat, stirring continuously, until the mixture holds together and starts separating from the pan. Transfer to a shallow pan lined with plastic film and allow to cool.
Red Mongo Beans
3 cups
1 cup red mung beans
8 cups water
¾ cup sugar
Preparation:
Soak beans in water overnight.
Cooking:
In a pot, place the red mung beans with the water and sugar and bring to a boil. Simmer for 45 minutes until beans are tender. Drain an transfer to a bowl. Refrigerate until ready to use.
Saba (Plantains)
2 cups
4 plantains
1 cup water
1 cup sugar
Preparation:
Peel plantain and cut into cubes.
Cooking:
Combine plantain, water, and sugar in a pot. Boil for 12 minutes or until plantain are cooked. Transfer to a bowl and refrigerate until ready to use.
Kaong( sugar Palm)
1 ¼ cups
1 cups sugar palm
1 cup water
1 cup sugar
Praparation:
Wash sugar palm.
Cooking:
Combine sugar palm, water and sugar in a pot. Boil for 12 – 15 minutes or until syrup thickens. Transfer to a bowl and refrigerate until ready to use.
Pinipig ( Pounded young Rice)
½ cup
½ cup roasted young rice
Cooking:
Roast pounded young rice in wok for 7 to 10 minutes or until toasted. Set aside
Gulaman( Red Agar-Agar)
2 ½ cups
1 red agar-agar bar
5 cups water
¼ cups sugar
Cooking:
In a saucepan, soak the agar-agar bar in 3 cups water for 10 minutes, then add sugar. Bring to a boil, stirring continuously to keep lumps from forming, until the agar agar has dissolve completely.
Strain an pour into a heat resistant, shallow, flat bottom glass container. Refrigerate to set. Cut into cubes.
Make Halo-Halo layered in a tall glass, and cover with shaved ice up to the rim. Add sugar, if desired. Pour in a little milk, and top with a spoonful of leche flan and haleyan ube( purple yam jam). If you wish and add a scoop of ice cream.
Ingredients:
Kamote( Sweet Potato) Kaong ( Sugar Palm)
Macapuno (coconut sport)
Pinipig (Pounded dry rice)
Nata De Coco (Coconut gel), bottled
Kondol (wintermelon)
Leche Flan(Milk custard)
Haleyang ube (Purple Yam jam)
White Beans
Corn Kernels, canned
Saba(plantains)
Red Mongo beans
Gulaman (red Agar-Agar)
Sago (tapioca Pearls)
Langka(jackfruit) End.
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