Halo-halo is a traditional Filipino recipe for a classic cold dessert of layers of sweetened banana and tapioca, evaporated milk, purple yam paste, coconut water gel on a fruit base that's topped with coconut or purple yam ice cream with shaved ice. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Halo-halo.
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This Filipino shaved ice dessert is layered with coconut, jackfruit, sweetened bananas, tapioca, and nata de coco. This counted amongst the national dishes of the Philippines.
Ingredients:
For the minatamis na saging (sweetened bananas) and tapioca:
35g small tapioca pearls (optional)
3 saba bananas, or 2 regular bananas
250ml, plus more for the tapioca pearls
150g light brown sugar
1/4 tsp sea salt
1/4 tsp vanilla extract
For assembly:
565g tin jackfruit in syrup
160ml unsweetened coconut milk
3 tbsp evaporated milk
3 tablespoons sweetened condensed milk
Prepare the minatamis na saging and tapioca: To cook the tapioca, bring a medium-sized saucepan of water to a boil over medium-high heat. Add the 35g small tapioca pearls, stir to combine, and reduce the heat to maintain a simmer. Simmer until the tapioca is al dente (translucent with small white centres) [about 7 to 8 minutes]. Drain through a fine-mesh strainer and set aside.
Peel and slice 3 saba or 2 regular bananas crosswise into 6mm-thick rounds.
Make the syrup. Combine 250ml water, 150g light brown sugar, and 1/4 teaspoon salt in a large saucepan. Stir and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 minutes. Add the bananas and bring to a boil. Reduce the heat to a low simmer and cook until the bananas are tender and translucent (about 5 minutes).
Add 1/4 teaspoon vanilla extract and the pre-cooked tapioca, if using, stirring to combine and breaking up any clumps. Transfer to a medium-sized bowl and set aside to cool to room temperature. Cover and refrigerate until cold (about 2 hours).
Remove the jackfruit from its tin, leaving the syrup behind. Coarsely chop the jackfruit into bite-sized pieces. Return the jackfruit back to the tin with the syrup.
Combine 160ml coconut milk, 3 tablespoons evaporated milk, and 3 tablespoons sweetened condensed milk in a small bowl or liquid measuring cup and stir to blend together.
To assemble the halo-halo: For each serving, layer the ingredients in a 500ml glass in the following order: 80ml minatamis na saging, 1 scoop coconut or ube ice cream, 2 tbsp macapuno, 2 tbsp ube halaya, 14 tbsp jackfruit and syrup, and 80ml coco de nata. Top with 250ml shaved ice and drizzle with 3 tbsp of the milk mixture. Add more shaved ice to fill the glass if needed.
Serve with a long spoon and mix it all up before eating.
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