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Halo-Halo: a Filipino Dessert

  • Susan
  • February 18, 2010
Halo halo
Hello to Halo Halo

Halo-halo is a traditional summer cooler from the Philippines that can be compared to an American ice cream sundae, but with added flavors, textures and protein. Literally translated, halo-halo means “mix mix,”and that is exactly what is done to the layers of ingredients in this delectable dessert.  Made with a blend of tropical fruits, evaporated milk, ice shavings and a variety of sweet and mongo beans, this popular and refreshing treat is topped with layer of creamy flan or a scoop of rich ice cream.  Sweet, cool and decadently nutritious, halo-halo is a filling tribute at the end of a satisfying meal.

Although halo-halo may be enjoyed throughout the year, it is most popular during the months of March through July. The concoction is usually served in tall dessert or parfait glasses that show off the colorful layers. It can also be served in a shallow bowl.

Filipino culinary experts suggest that halo-halo is best enjoyed in a logical eating progression, based upon how the dessert is constructed. The top layer (ice cream) melts and combines with the Asian tropical fruits and beans that reside underneath. This is the heart of the dessert, which is best enjoyed with a spoon. The part of the dessert that is left, the melted ice cream, evaporated milk, shaved ice and any juice components, is sipped slowly and sensually.  From all reviews, this is the best part of the dessert.

Halo-halo was originally sold along roadside stands, but it is now available in sweet shops, in shopping malls and as a meal-ender in both casual and fancier restaurants. In addition, many Filipinos are also making halo-halo at home for their families, something that is becoming easier to do.  Recipes for halo-halo vary widely, due to personal preferences as well as the type and variety of fruits and beans that are in season.  What is certain, however, is how delicious halo-halo is at the end of a satisfying meal or as an impromptu treat.

Many of the traditional fruits and beans that Filipinos use in halo-halo are not readily available in the United States, but the following fruits and beans are suitable and respectable substitutes.  Here is what you might find after digging into a dish of the cold, sweet and thick dessert.

€¢ Shredded or julienned melon or cantaloupe
€¢ Coconut meat
€¢ Scooped star apple
€¢ Cubed mango
€¢ Mung beans
€¢ Garbanzos (chickpeas)
€¢ Broiled root crops such as diced or crushed yams or taro root.
€¢ Colored gelatin (in bright green, red and yellow) made from agar-agar
€¢ Tapioca syrup for sweetening
€¢ Bananas
€¢ Crushed or shaved ice covers the fruit and bean mixture
€¢ About an inch of evaporated milk, sweetened condensed milk or coconut juice
€¢ Leche flan or a scoop of ice cream (placed on top of the crushed ice)

Halo-halo is a frozen and fruity tropical treat that tastes great in any season.  Use whatever ingredients you have on hand to replicate this classic Filipino dessert or try Reese’s recipe. Enjoy!

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