Halo-halo
- Rex De Guzman
Save recipe
Serves 4
Easy
Prep: 30 mins
Cook: 1 hr
plus at least 2 hrs 45 mins freezing, 1 hr setting and cooling
0 reviews
loading...
Enjoy a traditional Filipino dessert that translates as 'mix-mix'. It's a colourful and refreshing medley of flavours and textures, ideal for hot days
Egg-free
Gluten-free
Low fat
Nut-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Fried coconut bananas
A star rating of 4.6 out of 5.10 ratings
Chocolate & orange rice pudding
A star rating of 0 out of 5.0 ratings
Halo-halo is a Filipino dessert that means 'mix-mix'. Traditionally, halo-halo combines crushed ice with a variety of sweetened fruits, jellies, beans and a generous drizzle of evaporated milk, and it's often topped with ube or ube halaya (purple yam) ice cream. If you can’t find nata de coco or kaong in stores, you can substitute with coconut jelly, which closely matches their texture and flavour. Or, use canned lychee or longan for a sweet, juicy alternative – although these will create a slightly different flavour profile.
Ingredients
Nutrition
Units:
MetricUS
- 410ml can evaporated milk
- 50g large tapioca pearls
- 200g dark brown soft sugar
- 100g small tapioca pearls
For the jelly
-
neutral-tasting oil
such as vegetable, for the container
-
100g caster sugar
-
7g agar-agar
-
1 tsp green pandan extract
To finish
-
100g nata de coco
drained
-
100g jackfruit
drained and sliced
-
200g kaong
(palm seeds)
-
200g red mung beans
drained
-
200g ube halaya
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal605
-
fat10g
-
saturates6g
-
carbs120g
-
sugars86g
-
fibre2g
-
protein9g
-
salt0.51g
low
Ad
Method
-
step 1
Line a 20cm square cake tin with baking parchment. Combine the evaporated milk with 820ml water in a large bowl, stirring well. Pour the mixture into the prepared tin and freeze for 2 hrs, or until it starts freeze at the edges. Remove from the freezer and, using a fork, scrape up the partially frozen mixture to create fluffy, icy crystals. Return to the freezer. Repeat this process every 45 mins until the entire mixture is completely frozen and has a granita-like texture – this will take a few hours. Once ready, keep frozen until ready to serve, fluffing with a fork if needed before you do.
-
step 2
Bring 750ml water to the boil and cook the large tapioca pearls for 30 mins. Cover, turn off the heat and leave to cool completely.
-
step 3
Combine the brown sugar with 100ml water in a saucepan and warm over a medium heat until the sugar has dissolved. Bring to a simmer and cook for 2-3 mins until thickened slightly. Remove from heat and divide between two jugs. Leave to cool.
-
step 4
Drain the large tapioca pearls and tip them into one of the jugs of brown sugar syrup. Bring 1 litre water to the boil in a separate pan and cook the small tapioca pearls for 20 mins. Drain immediately and transfer to the second jug of brown sugar syrup.
-
step 5
For the jelly, first oil a reusable container (about 15 x 10cm). Bring 570ml water to the boil in a saucepan and whisk in the caster sugar until dissolved, then whisk in the agar agar until it has also dissolved. Stir in the pandan extract, then pour the mixture into the prepared container and leave to set, about 1 hr. Once set, cut into cubes.
-
step 6
To assemble the halo-halo, divide the nata de coco, sliced jackfruit, kaong, red mung beans, ube halaya and most of the pandan jelly cubes between four tall dessert glasses. Spoon over the large tapioca pearls, followed by the small tapioca pearls. Generously spoon over the granita-style evaporated milk ice, then scatter over a few extra cubes of the pandan jelly on top, along with any additional toppings if desired (such as a drizzle of extra brown syrup or a scoop of ube halaya). Serve immediately and let guests 'mix-mix' everything together as they eat.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...