About the Recipe
If you have never had Filipino desserts before, halo halo is a good place to start because there is literally a mix of everything in here and you’ll get a true introduction to filipino cuisine.
Halo halo is translated to mix mix because it is a mix of everything. You got beans, coconut gel, palm fruit, jackfruit, saba bananas, macapuno, shaved ice, evaporated milk, leche flan and topped off with some ube ice cream!
There are also many different ways people make their halo halo, which makes it even more interesting and makes every cup unique!
Ingredients
Note: The ingredients can be measured to your liking (except the leche flan) and depends on the size of your cup. These are the measurements I used to divide between three cups:
1/2 cup nata de coco (canned)
1/2 cup palm fruit (canned)
1/2 cup macapuno (canned)
1/4 cup jackfruit, cooked in syrup
2 saba bananas, cooked in syrup
1/2 cup cooked sago
1/2 cup sweetened red mung beans (canned)
1/2 evaporated milk
1/2 cup ube ice cream
1 slice leche flan
1 cup shaved ice
Leche flan
4 egg yolks + 1 whole egg
230 ml condensed milk
270 ml evaporated milk
1 tsp vanilla extract
Preparation
To cook the leche flan: For caramel, dissolve sugar and water on medium-high heat until it turns a light amber colour.
Immediately transfer to cake pans and evenly spread the caramel onto the pan, swirling it around until the bottom is evenly coated.
Whisk all the flan ingredients together until the mixture is homogeneous and pour flan mixture into pan.
Cover with tinfoil and steam for 15-20 minutes, or until firm. Let sit in the fridge for at least two hours or overnight.
Cook sago around the same time that you will serve the halo halo to ensure that it is fresh.
Cook saba banana and jackfruit in syrup. Let cool.
For halo-halo, layer and divide the ingredients among three cups in this order: beans, nata de coco, palm fruit, macapuno, saba banana, jackfruit, shaved ice, cooked sago, evaporated milk, ube ice cream and leche flan. Serve immediately.