Making Halo-Halo Filipino Shaved Ice Dessert At Home

February 19, 2019

Share This Post

It’s not ice cream. It’s not shaved ice. It’s a mix of both–it’s halo-halo.

From pristine beaches to breathtaking mountainous views, the Philippines is famous for its IG-worthy tourist destinations. But aside from its local gems, there is also one thing that puts this country under the spotlight, specifically in the culinary world: halo-halo.

Halo-Halo in a Nutshell

Summertime or not, Filipinos love indulging in a tall glass of halo-halo. With temperatures peaking at over 122°F during the summer season, it’s easy to understand why this dessert has quickly grown in the hearts of locals and tourists alike.

Halo-halo, which translates to “mix-mix,” is deeply integrated into the Filipino cuisine. In fact, according to studies, halo-halo has been around since the Japanese pre-war and is known to be a local iteration of the Japanese kakigori.

So what’s so special about halo-halo? An all-time Filipino favorite served in fast food chains and local stores, halo-halo is an icy fruit medley that features layers of colors and flavors.

How to Make a Traditional Halo-Halo

The traditional halo-halo, just like other shaved ice variants, is made with finely crushed ice, which is then topped with different flavorings and ingredients.

While different–not to mention, out-of-this-world–halo-halo iterations are now served in different parts of the Philippines, nothing can ever beat the traditional halo-halo.

Ingredients:

Shaved ice
Evaporated milk or coconut milk
Sugar
Leche flan (creamed caramel flan/egg custard)
Nata de coco (coconut gel)
Ube (purple yam)
Sweetened Mung or Azuki beans (Recipe here)
Ripe banana
Shredded coconut or macapuno strips
Jackfruit
Tapioca pearls
Toasted rice flakes
Sweet potato
Sweet corn
Vanilla or purple yam ice cream
Kaong (sugar palm seeds)

Steps:

First, set the shaved ice, evaporated milk (or coconut milk), leche flan (creamed caramel flan), shredded coconut (or macapuno strips), and ice cream aside. Then, add a spoon or two of each of the remaining ingredients in a tall glass or bowl.
Once the ingredients are layered, mound the shaved ice on top. Fill the container with just enough ice.
Then, drizzle the ice with either evaporated or coconut milk.
Top the ice with a serving of leche flan, shredded coconut, and a scoop of ice cream.
Rigorously mix all the ingredients together.
Finally, share a glass with your loved ones!

Pro Tip: The Secret to an Unforgettable Halo-Halo Experience

So what makes halo-halo a slurry of pure dessert awesomeness? For one, the mix of a wide array of ingredients that play on the palate makes halo-halo a favorite local refreshment. It’s not just creamy–it’s a rich assortment of diverse flavors that has become a Filipino pride.

However, regardless of the multitude of ingredients you add in your glass, there’s always one critical part of making halo-halo: the quality of ice–which, by the way, sets popular local restaurants apart.

For instance, Razon’s of Guagua, a specialty restaurant that has over 20 branches in Manila alone, rose in popularity because of its sumptuous halo-halo servings. Unlike the traditional halo-halo, the chain’s halo-halo iteration is made only with evaporated milk, saba banana, leche flan, and macapuno, and is almost snowy white in color.

At first glance, Razon’s halo-halo looks too plain and unappetizing, but don’t let its appearance deceive you. Once you indulge in a glass, you’d know why it instantly became a crowd favorite.

The secret to Razon’s halo-halo, like other famous halo-halo chains, is its fine, snow-like shaved ice that quickly mixes with other ingredients to make up for a mouth-watering treat. So if you want to jumpstart your halo-halo journey, don’t think twice on shaving your ice.

Note: Shaved ice is best served immediately. Once it is put back in the fridge, it will revert back to a solid ice ball, which is rough and coarse in texture.

Halo-Halo with a Twist

A full authentic Filipino meal can never be complete without a halo-halo dessert. As this technicolor concoction grew in the hearts of dessert enthusiasts, endless halo-halo iterations grew rampant even outside the country.

From a full-pledged traditional halo-halo to westernized versions that are usually drizzled with caramel, the possibilities in making this icy treat more flavorsome are endless.

Want to try something outside your comfort zone? Below are unique halo-halo iterations that are oddly satisfying:

Halo-Halo with a Spicy Kick

Ben’s Halo-Halo Ice Cream, a local specialty restaurant that originated in Laguna, effortlessly turned heads because of its Spicy Winter Halo-Halo. While using chili as a halo-halo topping seems like a crazy idea, this Filipino chain became an instant hit because of its unique, melts-in-your-mouth halo-halo flavorings.

The Spicy Winter Halo-Halo, which is served with red chilis on top, features layers of toppings used in the traditional halo-halo. But instead of using regular shaved ice, Ben’s Halo-Halo is made with shaved gelato ice, which adds life and texture to every glass.

Halo-Halo with Salted Egg

There’s no stopping Ben’s Halo-Halo Ice Cream when it comes to creating halo-halo iterations with a twist. Next on their menu is the Salty Summer Halo-Halo, which is similar to the Spicy Winter Halo-Halo, except that it is topped with salted egg instead of red chilis.

Surprisingly, the salted egg adds diverse flavors and textures to halo-halo. The egg’s salty flavor and coarseness perfectly blend with the halo-halo’s sweetness and creaminess, making it the best summertime treat!

Main Take-Away

In making homemade halo-halo, you don’t always need to stick to a traditional, one-size-fits-all approach. The best thing about this dessert is that it invites you to be more experimental in the kitchen so you can create a variant that fits your taste buds–a variant that you can really call your own.

References: