Servings: 4
Prep Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- Crushed ice – 4 cups
- Evaporated milk – 1 cup (chilled)
- Sweetened saba bananas – ½ cup (sliced)
- Sweetened jackfruit (langka) – ½ cup (sliced)
- Sweetened red mung beans (minatamis na munggo) – ½ cup
- Sweetened garbanzo beans (chickpeas) – ½ cup
- Macapuno (coconut sport strings) – ½ cup
- Nata de coco (coconut gel) – ½ cup
- Leche flan – 4 small slices
- Ube halaya (purple yam jam) – 4 tablespoons
- Pinipig (pounded young rice, toasted) – 4 tablespoons
- Shaved ice – 4 cups
- Ube ice cream – 4 scoops
Optional Add-ins:
- Kaong (sugar palm fruit)
- Gelatin cubes (gulaman)
- Sweet corn kernels
- Rice crispies
Instructions:
- Layer the Sweet Ingredients:
In tall glasses or clear bowls, start by adding 2 tablespoons each of sweetened saba bananas, jackfruit, mung beans, garbanzo beans, macapuno, nata de coco, and any optional add-ins you like. - Add Crushed Ice:
Pack the glass with crushed ice until it’s almost full. - Pour Evaporated Milk:
Drizzle ¼ cup of chilled evaporated milk over the ice in each glass. - Top with Delicacies:
Add a slice of leche flan, a tablespoon of ube halaya, and a scoop of ube ice cream on top of the crushed ice. - Garnish:
Sprinkle pinipig over the top for a nice crunch. - Serve:
Serve immediately with a long spoon. Before eating, mix everything together (that’s why it’s called halo-halo, meaning “mix-mix” in Filipino) to enjoy all the flavors in one bite!
Halo-Halo was one of the best snacks during my childhood years, and it still is! Its refreshing mix of sweet ingredients, creamy leche flan, and ube ice cream makes it perfect for hot summer days—and surprisingly delightful even during winter. A timeless treat I’ll always love!