Makes 2
Ingredients
6 cups shaved ice
400ml evaporated milk
3L water
1 cup large tapioca pearls
500ml ube ice cream
400g leche flan, cubed
150g mango jelly, cubed
150g pandan jelly, cubed
1/2 cup nata de coco (coconut gel)
1/2 cup white beans in syrup
1/2 cup sweetened red beans
1/2 cup palm seeds
1/2 cup ube halaya (purple yam jam)
1/2 cup Macapuno (coconut strings)
1/2 cup sweetened saba (banana)
1/2 cup langka (jackfruit) - optional
2 tbsp rice crispies (pinipig)
Method
1. To cook the tapioca pearls, place the water into a pot over high heat. Bring water to the boil then add the tapioca pearls. Stir to prevent them sticking together.
2. Place a lid onto the pot and cook tapioca for 20 minutes, until almost completely transparent. Stir every 5 minutes. Once complete, turn off the heat and allow pearls to sit for another 20 minutes in the water.
3. Drain pearls in a sieve and spoon into a bowl. Set aside.
4. To assemble the Halo Halo, start by filling a bowl with half the shaved ice, then drizzle over half the evaporated milk. In segmented sections around the bowl, add a tablespoon of the tapioca pearls, Leche Flan cubes, mango jelly cubes, pandan jelly cubes, nata de coco, white beans, red beans, palm seeds, ube halaya, sweetened saba, langka and Macapuno on top of the ice. This will create layers of flavours.
5. Finish with a scoop of ube ice cream in the centre, and garnish with a sprinkle of rice crispies.
6. Repeat the process with the remaining ingredients in a separate bowl.
7. Mix and enjoy!
