In a bowl, mix glutinous rice flour, water, and sugar until smooth. Pour into a greased dish and steam for about 20 minutes. Once done, let it cool, then cut into small pieces.

Make the Mochi

Rinse the azuki beans and soak them overnight. Drain, then boil with water until tender (about 1 hour). Stir in sugar and let cool.

Cook the Azuki Beans

Slice the chosen fresh fruit and sprinkle with Li Hing Mui powder.

Prepare the Li Hing Mui Fruit

Blend strawberry puree, lilikoi puree, and coconut milk until smooth. Pour into molds and freeze until solid.

Make the Ice

Whisk together coconut cream, sugar, and vanilla extract until combined. Pour into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.

Prepare the Coconut Ice Cream

Blend ube puree, eggs, and condensed milk until smooth. Pour into a flan mold and bake in a water bath at 350°F (175°C) for about 45 minutes. Let cool and refrigerate before serving.

Make the Ube Flan

In serving cups, layer the mochi, azuki beans, Li Hing Mui fruit, ice, and coconut ice cream. Drizzle with condensed milk before serving.

Assemble the Halo Halo

Glutinous rice flour

Water

Sugar

Dried azuki beans

Li Hing Mui powder

Fresh fruit (e.g., mango, pineapple)

Strawberry puree

Lilikoi (passion fruit) puree

Coconut milk

Coconut cream

Vanilla extract

Ube (purple yam) puree

Eggs

Condensed milk

Halo Halo

Halo Halo Recipe

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