The iconic Filipino dessert that packs a myriad of flavors and textures into each bite.
Each region has their own version of halo-halo showcasing a kaleidoscope of add-ins—from sago and macapuno to colorful kaong . In some places, they even add shredded cheese, cornflakes, or polvorón, a crumbly shortbread flavored with cashews, pinipig, ube, or chocolate. Needless to say, It’s an endlessly customizable dessert.
I recognize that this is may be overly ambitious for people making halo-halo at home, and so I decided to offer a pared-down version that highlights the best of what the dessert has to offer: sago, Saba bananas in syrup, jackfruit in syrup, evaporated milk, ube ice cream, and leche flan sandwiched between and and placed atop layers of freshly shaved ice.
For the Saba bananas and jackfruit in syrup, I simply boil the fruit in sweetened water until the water reduces slightly; I then cool the mixture at room temperature before being putting it into the fridge. For the sago, I also begin by cooking the tapioca pearls in sweetened water, then I remove the cooked pearls and continue to simmer the syrup until it’s mostly reduced and right at the end I flavor it with pandan extract; the pearls and syrup are then combined and chilled.
If you’d like to add other things, I typically recommend that you add about a tablespoon of each add-in per serving.Once your add-ins are ready, shave your ice and begin to layer each component in a tall glass. Start with a little shaved ice then alternate between adding the Saba bananas, jackfruit, sago, and other add-ins. Top with the rest of the ice, evaporated milk, leche flan, and ube ice cream.
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