Halo-Halo: Pinoy Favorite Dessert Topped With Sweetest Delights
Eduardo Joven | Apr 14, 2015
Legumes, rootcrops and fruits are cooked in syrup until tender and sweet. Eggyolks and milk are made into leche flan. Ube is grated for halaya. Fresh ripe fruits are cubed, pinipig is toasted, buko is grated and if one has time – sorbets or ice cream can even be made. All these are put in a tall glass that is then filled with shaved ice. It is served with a long teaspoon and continually mixed as you eat (halo nang halo).
- 1 ripe large banana
- 2 ripe mangoes or 1 cup canned ripe mango
- 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
- 1 cup canned ripe jackfruit
- 1/2 cup sweet corn or chick peas (garbanzos)
- 1 cup young shredded coconut, fresh or canned
- 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
- 2 cup shaved ice
- 2 cup milk
- 4 scoops of favorite ice cream
- 1/2 cup chopped peanuts or rice krispies
- Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
- Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
- In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
- Top with 1/2 cup shaved ice.
- Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
- Sprinkle nuts or rice krispies over it.