Halo-halo Recipe: How to make halo-halo at home
The name “halo-halo” is a Filipino term that literally means “mixing” or “to-mix”, which is what you essentially do when you’re enjoying this sweet dessert.
Servings: 2 people
Equipment
- Ice crusher, blender, or food processor
- Dessert glass
Ingredients
- 1/2 tbsp Nata de Coco
- 1/2 tbsp Kaong
- 1/2 tbsp Sweetened U.S. Chickpeas (garbanzos)
- 1/2 tbsp Sweetened white kidney beans
- 1 tsp Sweetened red mongo beans
- 1/2 tbsp Macapuno
- Shaved ice
- 1/2 tbsp Sweetend bananas
- Evaporated Milk
- 1 scoop Ube ice cream
Instructions
- In a dessert glass, put half a tablespoon of nata de coco, followed by the same amount of kaong, U.S. Chickpeas, white kidney beans, red mongo beans, and sweetened bananas. Together, these ingredients should fill-up about half of your dessert glass.
- Add lots of shaved ice, enough to fill your glass to the brim.
- Pour evaporated milk to taste. If you want your halo-halo to be milky, you would know that you’ve added enough when the milk has already reached the ingredients at the bottom of the glass.
- Top with macapuno and ube ice cream.
- If you prefer you may also include leche flan, ube halaya, and pinipig as part of the toppings.
Video
Notes
Tip: I used red nata de coco and green kaong so that the halo-halo will be more colorful.
Optional: you can add U.S. Red Kidney Beans, jackfruit strips, sweet potatoes, and pinipig. Traditional halo-halo also has ube halaya and leche flan, but I chose not to add to my version since I’m already using generous amounts of ube ice cream.