Ingredients
Core Components:
- Shaved Ice: Finely shaved ice is crucial. Not chunky crushed ice. (About 1.5 – 2 cups per serving)
- Evaporated Milk: About 1/4 to 1/2 cup per serving, or to taste.
Sweetened Beans & Legumes (Choose 2-3):
- Sweetened Red Mung Beans (Minatamis na Munggo)
- Sweetened White Kidney Beans (Minatamis na Abitsuelas)
- Sweetened Garbanzo Beans/Chickpeas (Minatamis na Garbanzos)
- Sweetened Red Kidney Beans
Sweetened Fruits & Preserves (Choose 2-4):
- Sweetened Saba Bananas / Plantains (Minatamis na Saging)
- Sweetened Jackfruit / Langka Strips (Minatamis na Langka)
- Macapuno Strings / Sweet Coconut Sport (Minatamis na Macapuno)
- Kaong / Sweet Palm Fruit (often red, green, or white)
- Nata de Coco / Coconut Gel (often in various colours and syrup)
Jellies (Choose 1-2):
- Agar-agar / Gulaman Cubes or Strips (often red or green, sometimes other colours)
- Coffee Jelly (a modern, popular addition)
Key Toppings & Textural Elements:
- Leche Flan Slices: A rich, creamy caramel custard. (1-2 small slices per serving)
- Ube Halaya / Purple Yam Jam: A sweet, vibrant purple yam spread. (1-2 tablespoons per serving)
- Pinipig / Toasted Pounded Young Rice: Adds a delightful crunch. (1-2 tablespoons per serving)
- Ice Cream: Traditionally Ube (purple yam) ice cream, but mango, vanilla, or even cheese ice cream are popular. (1 generous scoop per serving)
- Optional: Cornflakes (for crunch, if pinipig is unavailable), sweet corn kernels.
Instructions
Prepare Your Ingredients:
* Ensure all your chosen sweetened beans, fruits, jellies, ube halaya, and leche flan are chilled and ready.
* If using pinipig, toast it lightly in a dry pan until fragrant and crispy, then let it cool.
* Have your shaved ice machine ready and your evaporated milk chilled.
2. Choose Your Vessel:
* A tall, clear glass (like a parfait glass or a large tumbler) is traditional, allowing you to see all the colourful layers. A deep bowl also works.
3. Layer the Goodness (Bottom Up):
* Start by adding a spoonful or two of each of your chosen sweetened beans, fruits, jellies, and ube halaya into the bottom of the glass. Don’t overcrowd the bottom too much; aim for about 1/3 to 1/2 full with these solid ingredients.
* Typical Layering Order (suggestion, feel free to vary):
* Start with heavier items like sweetened beans.
* Add spoonfuls of sweetened saba bananas, jackfruit, macapuno, nata de coco, and kaong.
* Dot in some ube halaya.
* Add your agar-agar/gulaman cubes.
4. Add the Shaved Ice:
* Generously pile finely shaved ice on top of the layered ingredients, filling the glass almost to the brim. Pack it down gently but don’t compress it too much.
5. Pour the Evaporated Milk:
* Slowly pour the chilled evaporated milk over the shaved ice, allowing it to seep down and mingle with the ingredients below. Add to your preference – some like it milkier than others.
6. Crown Your Creation (The Toppings):
* Place a slice or two of leche flan on top of the milky ice.
* Add a generous scoop of your chosen ice cream (ube is classic) next to or on top of the leche flan.
* Sprinkle generously with toasted pinipig or cornflakes for that essential crunch.
* Some like to add an extra small dollop of ube halaya on top as well.
7. Serve Immediately with a Long Spoon:
* Halo-Halo is best enjoyed right away before the ice melts too much. Provide a long spoon for thorough mixing.
* Instruct the enjoyer to “mix-mix” all the ingredients together, from top to bottom, until everything is well combined into a delightful, slushy, textured concoction.
Nutrition
- Serving Size: one normal portion
- Calories: 300-700