Ingredients:
- 2 cups shaved ice
- 1/2 cup evaporated milk
- 1/4 cup sweetened condensed milk
- 1/4 cup sugar
- 1/2 cup cooked sweet beans (red munggo)
- 1/2 cup sweetened langka (jackfruit)
- 1/2 cup sweetened macapuno (coconut sport)
- 1/2 cup kaong (sugar palm fruit)
- 1/2 cup nata de coco (coconut gel)
- 1/2 cup fresh or canned fruit (pineapple, mango, or banana)
- 1 scoop ube ice cream
Instructions:
- In a tall glass or bowl, layer the shaved ice, sweetened beans, langka, macapuno, kaong, nata de coco, and fresh fruit.
- In a separate bowl, mix together the evaporated milk, sweetened condensed milk, and sugar until the sugar is dissolved.
- Pour the milk mixture over the top of the ice and fruit layers.
- Top with a scoop of ube ice cream.
- Serve with a spoon and mix all the ingredients together before eating.
Halo-halo is a popular dessert in the Philippines that has a rich history dating back to the pre-colonial era. The word “halo” in Tagalog means “mix” or “blend,” and “halo-halo” refers to the mixture of ingredients that make up this colorful and refreshing treat.
It is believed that the early versions of halo-halo were made by indigenous Filipinos who mixed fruits, coconut, and sweeteners with ice, creating a refreshing snack that helped them cool down in the tropical heat. When the Spanish colonized the Philippines, they introduced new ingredients such as condensed milk and leche flan, which were added to the mix.
During the American colonial period, ice became more widely available in the Philippines, allowing halo-halo to become more popular and accessible to a wider audience. Over time, halo-halo has evolved to include a wider variety of ingredients, including shaved ice, sweet beans, jellies, fruits, and ice cream.
Today, halo-halo is enjoyed by Filipinos all over the world and is often considered a symbol of Filipino cuisine and culture. It has become a popular dessert in Filipino restaurants and is a staple in many Filipino celebrations and gatherings.
