If there’s one dessert that perfectly captures the vibrant and refreshing flavors of the Philippines, it’s halo-halo!
Halo-halo is a Filipino iced dessert that literally means “mix-mix” in Tagalog. This colorful dessert is made by layering various sweet ingredients and topping them with crushed ice, evaporated milk, and ice cream.
This dessert is a wonderful treat for all ages, and its popularity has spread beyond the Philippines to become a sought-after dessert in many countries around the world.
When you make it at home, make sure you have extra ingredients because everyone will want a cup of this deliciousness!
Today, I’m excited to share with you an incredibly easy halo-halo recipe, so you can enjoy this delightful dessert in the comfort of your own home!
You’ll learn not only the classic version but also how to customize each bowl of halo-halo to suit your taste preferences.
Keep reading to discover more about this traditional Filipino dessert!
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Table of Contents
- Introduction to Halo-Halo
- Origins of Halo-Halo
- The Cultural Significance of Halo-Halo
- How to Eat Halo-Halo
- Must-Have Ingredients for Making Halo-Halo
- Step-by-Step Guide to Making Halo-Halo
- Serving Suggestions for Halo-Halo
- Our Favorite Way to Halo-Halo
- Exploring Variations of Halo-Halo
- Final Thoughts
- More Recipes You'll Love
- References & Further Reading
Introduction to Halo-Halo
Originating from the Tagalog word which means “mix-mix,” halo-halo is a delicious and colorful treat that combines various ingredients to create a multilayered and indulgent dessert experience!
You can find halo-halo at almost every Filipino restaurant in the U.S., like Jollibee, Gerry’s Grill, and Max’s Restaurant. They can be found at larger chains and even at mom & pop shops.
Recently, we’ve been seeing a rise in popularity of halo-halo in hip and trendy food festivals and Asian American night markets, where unique twists and flavor combinations are being explored.
Halo-halo can be served in individual cups or bowls, but sometimes they are served in huge shareable platters for a fun and interactive dessert experience.
There are no strict rules when it comes to the ingredients in halo-halo, as it allows for a lot of creativity and personal preference.
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Origins of Halo-Halo
From its humble beginnings in the Philippines, halo-halo has become a beloved dessert enjoyed by people from all walks of life.
Halo-halo is believed to have its origins in kakigori, a Japanese shaved ice treat. The introduction of this dessert to the Philippines occurred before World War II.
Additionally, credit can be given to the Americans for introducing ice through Insular Ice Plant in 1902, which was located in Manila’s Quiapo district.
This area served as the birthplace of combining different ingredients with shaved ice, eventually evolving into what we now recognize as halo-halo.
The Cultural Significance of Halo-Halo
The elements found in halo-halo embody the unique cultural history of the Philippines.
The incorporation of ingredients such as ice from America, sweet beans and ice dessert (kakigori) from Japan, leche flan from Spain, as well as a variety of fruits and jellies representing different Filipino flavors highlight the rich history behind this iconic dish.
While halo-halo may have been influenced by various culinary traditions, it has developed its own unique identity within Filipino food culture.
It’s role as a shareable and easy-to-batch dessert symbolizes the importance of family and community in Filipino culture. And its eclectic mix of ingredients represents the diverse flavors and cultural history of the Philippines.
Halo-halo also shares similarities with other Asian shaved ice desserts, like Korean bingsoo, Indonesian es campur, Vietnamese chè, and Hawaiian shaved ice.
If you have tried all of these desserts, you will notice that each has its own distinct flavors and ingredients, showcasing the diversity and uniqueness of Asian cuisine.
While halo-halo may have similar elements to these desserts, it is not a “borrowed” or “imitated” dessert, but rather a testament to the culinary creativity and cultural fusion that is inherent in Filipino cuisine.
We encourage you to eat with appreciation toward the history and cultural significance behind halo-halo!
How to Eat Halo-Halo
While everyone has a different approach to enjoying halo-halo, there are some common steps we recommend to follow in order to fully experience this delightful dessert.
First, you’ll want to take a few bites of the different components of halo-halo separately to fully appreciate their individual flavors. Since halo-halo typically fills your cup to the brim, this will create some space for mixing later. You can also try to dig in with your spoon to get a few layers in one bite.
Next, you can start mixing in between bites when you’re ready to enjoy the layers all together.
Using your spoon, stir the halo-halo in a vertical motion to move all the layers around. Vertical mixing helps to distribute the flavors without spilling too much.
As you keep eating, you can stir in a circular motion as more room is created in the cup.
Lastly, as the shaved ice melts you can sip on the dessert!
We love using a crispy wafer straw with a chocolate inner coat to slurp it all up as it is melting (the drawback though is that it can get soggy if you leave it in the halo-halo for too long).
Must-Have Ingredients for Making Halo-Halo
To make the simplest form of halo-halo, you will need:
- 1 jar halo-halo mix – See Note 1.
- crushed or shaved ice
- ube halaya
- ube ice cream
- evaporated milk
Note 1. A jar of halo-halo mix contains a medley of fruits, jellies, beans, and macapuno, which are the essentials for making halo-halo.
You can find them at most Asian supermarkets, Filipino grocery stores, and online with Weee! Asian Grocery App.
The exact combination of ingredients may vary by brand, so choose one that suits your preference or experiment with different varieties to find your favorite.
A single jar of halo-halo mix is enough for about 2 servings of halo-halo, but if you are using additional toppings such as fresh fruit or jellies, this may yield more servings.
Additional toppings for customization:
- nata de coco
- langka (sweetened jackfruit)
- boba
- sago
- macapuno (sweetened young coconut strips)
- sliced fruit – bananas, mangoes, pineapple, papaya, strawberries
- cereal – corn flakes, fruity pebbles, etc.
- pinipig (toasted pounded rice)
- leche flan
- crispy wafer (straw, rectangle, cubed)
Many halo-halo ingredients come in individual jars, allowing you to mix and match your toppings.
We like to buy one jar of halo-halo mix, plus any toppings that we especially enjoy. For example, the jar of halo-halo mix may come with mostly nata de coco and beans, so we will also get a jar of sweetened jackfruit and macapuno to add to the mix.
Step-by-Step Guide to Making Halo-Halo
- In a tall glass or bowl, add layers of beans, jellies, and fruits. Fill to about ⅔ full.
- To make shaved ice, lightly pulse ice in a blender. You can make it either a fine or chunky texture. Add shaved ice to nearly fill the cup. Pat down gently with a spoon.
- Add the toppings to your liking, starting with ice cream. Serve immediately with evaporated milk.
Serving Suggestions for Halo-Halo
Halo-halo is a great way to end a meal or to cool down on a hot summer day.
Filipino feasts not only have a huge table filled with savory dishes but also a colorful array of desserts. Eat a hearty meal of chicken adobo, pancit bihon, and lumpia shanghai, and then treat yourself to a delightful bowl of halo-halo for dessert.
If you’ve ever dined at a Filipino restaurant, perhaps you have experienced the fullness that comes from indulging in their delicious cuisine. However, it seems that there is always room for one more treat when they bring out the halo-halo!
On its own, halo-halo is a refreshing and delicious dessert. It’s a great way to stay cool on a hot day while you walk through local markets or just relax on your porch.
Our Favorite Way to Halo-Halo
Elijah and I grew up eating halo-halo as a beloved treat for as long as we can remember!
These days, we’ve been enjoying halo-halo as we explore local Filipino events like Filled Market in LA or the Ube Fest held in Long Beach or Oakland.
We made it this week at home and without surprise, it always slaps with its sweet combination of textures and flavors!
Here are some of our personal favorite moments when it comes to making halo-halo:
- adding extra langka (sweetened jackfruit)
- brulee’d banana slice – See Note 2.
- eating a few bites of creamy leche flan or ube ice cream before mixing up the rest of the halo-halo
- using a wafer straw to slurp up the sweet mixture, then eating the straw itself
Note 1. We brulee’d our banana simply by sprinkling a thin layer of sugar on top of the banana slices and using a torch to caramelize the sugar.
Exploring Variations of Halo-Halo
One of the beauties of halo-halo is its versatility, allowing for endless variations and personalization.
Some variations of halo-halo include mais con yelo (a corn based halo-halo) and iskrambol (a chocolate-y marshmellow version!)
We have seen unique halo-halo at restaurants, too. Sari Sari Store in LA offers a seasonal halo-halo made with homemade watermelon granita. Cafe 86 serves up an upside down halo-halo — switching the evaporated milk base/ube ice cream topping with an ube base/vanilla ice cream topping.
We’re excited to be planning our own unique halo halo creations in the future — stay tuned!
Final Thoughts
As a beloved shaved ice dessert, it not only delights the sweet tooth but also captures the essence of Filipino cuisine. “Mix-mix” your way to the perfect halo-halo by following our easy recipe!
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Halo-Halo – Filipino Mixed Beans & Fruit Dessert
Equipment
- dough/ice cream scooper
Ingredients
Simple and Easy Halo-Halo
- 1 jar halo-halo mix See Note 1.
- 1 cup crushed or shaved ice
- 2 scoops ube ice cream
- 2 tbsp ube halaya
- ½ cup evaporated milk
Additional Toppings for Customization
- nata de coco (coconut jelly)
- langka (sweetened jackfruit)
- boba
- sago
- macapuno (sweetened coconut strips)
- sliced fruit bananas, mango, pineapple, papaya, strawberries, etc.
- cereal corn flakes, fruity pebbles, etc.
- pinipig (toasted pounded rice)
- leche flan
- crispy wafer straw, rectangle, or cubed
Instructions
- In a tall glass or bowl, add layers of beans, jellies, and fruits. Fill to about ⅔ full.
- To make shaved ice, lightly pulse ice in a blender. You can make it either a fine or chunky texture. Add shaved ice to nearly fill the cup. Pat down gently with a spoon.
- Add the toppings to your liking, starting with ice cream. Serve immediately with evaporated milk.
Video
Notes
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