Halo-Halo

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Chill four tall glasses in the freezer for 30 minutes before you start.

   Mark done Start 30 min timer

2. Spoon the beans, nata de coco, kaong, macapuno, jackfruit and banana into the bottom of each glass in layers, about a third of the way up.

   Mark done

3. Add a spoonful of pinipig over the fruit.

   Mark done

4. Shave the ice finely — a proper shaver, or blitz ice cubes in a strong blender in short pulses until snowy — and heap it over the fruit right to the rim.

   Mark done

5. Pour the evaporated milk over the ice slowly so it soaks down through it.

   Mark done

6. Add condensed milk if you want it sweeter.

   Mark done

7. Sit a slice of leche flan on top, then a scoop of ube ice cream, then a spoonful of ube halaya.

   Mark done

8. Scatter with more pinipig and serve immediately with a long spoon.

   Mark done

9. Tell everyone to stir it thoroughly before eating — that is the point of the name.

   Mark done

Chef’s Tips

• Shaved ice, not crushed. Crushed ice makes a puddle.
• Freeze the glasses first. It buys you several minutes.
• Sweet things at the bottom, ice on top, milk poured through.

Pairing Suggestions

• A hot afternoon
• Ube ice cream
• Fried snacks alongside

Storage & Reheating

Assemble to order. The prepared fruits and jellies keep a week refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.