Halo-halo

Ingredients

• 200 g ice cubes
• 60 ml unsweetened evaporated milk
• 60 g ube ice cream
• 28 g sweetened red mung beans
• 28 g sweetened white beans
• 36 g saba bananas in syrup
• 28 g yellow jackfruit in syrup
• 24 g kaong palm fruit in syrup
• 24 g nata de coco in syrup
• 24 g macapuno in syrup
• 24 g red gulaman jelly
• 28 g ube halaya jam
• 28 g Filipino leche flan
• 8 g flattened young glutinous rice (pinipig)

Method

1. Place the serving glasses or bowls in the freezer so they are perfectly cold at the time of assembly.
2. Separately drain the toppings preserved in syrup. Keep them slightly moist, but without excess liquid so as not to melt the ice prematurely.
3. Cut the jackfruit into strips, the gulaman jelly into small cubes, and the leche flan into neat portions. Slightly loosen the ube halaya so it can be scooped easily.
4. Toast the pinipig for a few moments in a dry skillet, stirring constantly, until crispy and lightly fragrant. Let it cool.
5. Distribute the two kinds of beans, saba bananas, jackfruit, kaong, nata de coco, macapuno, and gulaman at the bottom of each container. The toppings should remain visible in layers or small sections.
6. Shave or crush the ice cubes just before serving until you obtain a fine, light, icy snow without large, compact pieces.
7. Immediately place the shaved ice over the toppings, forming a generous dome, then slowly pour the evaporated milk over its entire surface.
8. Add the ube halaya, leche flan, and a small scoop of ube ice cream to the top. Finish with the toasted pinipig.
9. Serve immediately with a long spoon. Each guest should vigorously mix the contents down to the bottom of the container to combine the ice, milk, and all the toppings, according to the principle of halo-halo.

Nutrition

Per serving

Energy

182.6 kcal

Protein

4.45 g

Carbohydrate

32.95 g

Fat

4.13 g

Fibre

2.7 g

Calcium

21.61 mg

Iron

0.02 mg

Magnesium

2.52 mg