Ingredients

  • Serves 3-4 people
  • 30 g jackfruit (julienned)

  • 60 g natade coco

  • 35 g palm seeds

  • 40 g red beans

  • 600 g purple yam (also known as ‘ube’) steamed

  • 5 egg yolks

  • 200 g shaved ice

  • 440 ml condensed milk

  • 430 ml evaporated milk

  • 130 ml whipped cream

  • 1 tsp vanilla essence

  • 2 tsp pandan essence

  • 2 tsp strawberry essence

  • ½ tsp purple food coloring (optional)

  • 3 Tbsp sugar

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Halo Halo

Here’s a dessert can cheer the crabbiest of characters –the sprightly and colorful Halo Halo (or Haluhalo to some), a popular and traditional Filipino dessert with historians tracing its origin to the 1920s. Perfect for the tropics, this dessert is essentially a concoction of crushed ice, topped with ingredients such as sweetened beans, jackfruit, sweet potatoes, and smothered with evaporated milk. Here, we give you a modern take to the classic Halo Halo!
  • Medium
  • 10 min
  • 50 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Medium
  • 3 steps
  • 15 Ingredients
  • 10 min
  • 50 min
  • 10 min

Instructions

  1. Make leche flan

    • In a mixing bowl, add 5 egg yolks, 180 ml evaporated milk, 180 ml condensed milk and 1 tsp vanilla essence. Stir well to mix the custard, then set aside.
    • In a pan on medium heat, add 3 tbsp sugar and allow to melt. Do not stir! Once the color turns amber, pour into a small dish.
    • Gently pour the custard into the dish to create two layers, then double boil for 45 minutes.
    • Chill for 30 minutes to set.


  2. Soak nata de coco

    • In 2 ramekins, divide nata de coco into 2 equal portions. Add 2 tsp pandan essence into 1 ramekin and 2 tsp strawberry essence into the other. Allow to soak for 20 minutes.
    Soak nata de coco


  3. Prepare yam ice cream

    • Using a knife, remove the skin of the yam, then dice.
    • Steam yam for 40 minutes, add ¼ tsp purple food coloring (optional) and mash.
    • Mix in 200 ml condensed milk and 130 ml evaporated milk. When evenly combined, fold in whipped cream.
    • Freeze for 2-3 hours, stirring occasionally

    (Steaming instead of boiling the yam retains much better flavor, along with nutrients. To mash the yam, use a fork, or even a stand mixer with the paddle attachment on high speed)

    Prepare yam ice cream


Garnish and Serve!

In a bowl or large glass, add 1 tbsp palm seed, 1 tbsp red beans and 30 g coconut flesh. Add 1 tbsp of each flavor of nata de coco on each side,then cover with crushed ice. Drizzle with remaining evaporated milk and condensed milk, then add a scoop of yamice cream and a slice of leche flan. Top off with jackfruit and serve cold! Add more evaporated milk if you prefer your dessert sweeter

Garnish and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 3-4 people
  • 30 g jackfruit (julienned)

  • 60 g natade coco

  • 35 g palm seeds

  • 40 g red beans

  • 600 g purple yam (also known as ‘ube’) steamed

  • 5 egg yolks

  • 200 g shaved ice

  • 440 ml condensed milk

  • 430 ml evaporated milk

  • 130 ml whipped cream

  • 1 tsp vanilla essence

  • 2 tsp pandan essence

  • 2 tsp strawberry essence

  • ½ tsp purple food coloring (optional)

  • 3 Tbsp sugar

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.