Halo Halo Recipe

Prepare canned/sweetened fruits and beans

If using canned sweetened beans and fruits, drain any excess syrup but reserve a couple tablespoons of syrup for a touch of sweetness in the glass. Lightly rinse red mung beans if they are overly syrupy. Slice candied saba banana and jackfruit into bite-sized pieces (about 1/2 inch).

If you prefer to make one item from scratch (optional): for sweetened mung beans, simmer 1/2 cup cooked mung beans with 1–2 tbs sugar and 2–3 tbs water until glossy and syrupy, then cool to room temperature.

Cube the leche flan into 1/2-inch pieces if using, and set aside with the macapuno, kaong, and other fruit components in separate small bowls so you can assemble quickly.

Toast desiccated coconut or make latik: in small skillet over medium heat, toast 2 tbs desiccated coconut until golden and fragrant, stirring constantly, then remove and cool.

Assemble base liquids and ice

Place two tall serving glasses or parfait glasses on your workspace. Into each glass, layer roughly 2–3 tbs of each prepared component (mung beans, sweetened red bean, jackfruit, banana, macapuno, kaong) distributed evenly between the glasses so each glass has a colorful mix of elements at the bottom and mid-level.

Add 1/4 cup creamed corn and 2 tbs puffed rice per glass on top of the fruit/bean layer for texture.

Pack about 2 cups of shaved or crushed ice into each glass, pressing lightly to form a mound above the rim if desired. If you have ice shaver, use fine shaved ice for the best texture; crushed ice works as well.

Drizzle 2 tbs sweetened condensed milk and 1/4 cup coconut milk over the top of the packed ice for each glass. If using evaporated milk for extra creaminess, drizzle 2 tbs per glass as well. This will sink slightly and create a marbled effect as you eat.

Top each glass with 1 generous scoop of ube ice cream centered on the ice mound.

Sprinkle 1 tbs crushed roasted peanuts and a teaspoon of toasted desiccated coconut or latik over each ice cream scoop for crunch and aroma.

If using leche flan, place a couple cubes beside the ice cream or gently nestle them slightly into the ice so they stay chilled.

Serve immediately with long spoons and wide straws so diners can dig down through the layers to enjoy the mix of textures and flavors. For sweeter preference, offer extra condensed milk on the side.