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Halo-halo recipe

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Rating:

4.5/ 5 stars 13 Votes
  • Cuisine: Filipino
  • Prep Time: 30 min(s)
  • Cook Time: 1 hr(s) 5 min(s)
  • Serves 4

This refreshing recipe for a popular Filipino dessert is created with shaved ice and evaporated milk, plus a variety of other ingredients according to taste. Macapuno is a type of coconut with no water, as it is completely flesh inside.

Ingredients

10 cups ice cubes
½ cup macapuno preserve (see note)
2 x 375 ml cans evaporated milk

Leche flan
110 g (½ cup) caster sugar
6 eggs
375 ml can evaporated milk
395 g can condensed milk

Sweetened bananas
220 g (1 cup) caster sugar
250 ml (1 cup) water
4 lady finger bananas, cut into cubes

Caramel syrup
110 g (½ cup) brown sugar
125 ml (½ cup) water
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Preparation

Chilling time: 2 hours
Level of difficulty: medium
Season: Summer

Preheat the oven to 180°C.

To make the leche flan, cook the sugar in a saucepan over medium–high heat, swirling pan occasionally but not stirring, for 3–4 minutes, or until a deep amber caramel forms. Pour into a loaf tin (see note).

Beat the eggs, evaporated milk and condensed milk in a bowl until well combined. Strain through a fine sieve into the caramel-lined tin and cover tightly with foil.

Place the tin in a deep roasting pan and add enough boiling water to pan to come halfway up sides of tin. Cook for 1 hour, or until firm. Remove from oven. Cool, then refrigerate until chilled.

Meanwhile, to make the sweetened bananas, place the sugar and water in a saucepan over medium heat and stir until sugar dissolves. Add the banana, bring to the boil, and cook for 8–10 minutes, or until banana is just cooked. Transfer to a bowl, cool, then refrigerate until ready to serve.

To make the caramel syrup, place the sugar and water in a small saucepan and simmer over medium–high heat for 8 minutes, or until a light syrup forms. Remove from the heat and stand until cool.

To assemble the halo-halo, run a knife around the flan, then invert onto a platter. Cut into 1 cm-thick slices, then cut each slice into 4 pieces.

Using an ice-shaver or blender, process the ice until finely shaved. In each glass, place 2 tbsp of macapuno, 2 tsp of caramel syrup and 2 tbsp sweetened banana, then fill with shaved ice. Pour over the evaporated milk, then top with a few slices of leche flan. Serve immediately.

Note
Also known as coconut sport, macapuno preserve is a sweet condiment made from the macapuno coconut.
You can also cook the flan in ramekins or a llanera, which is an oval–shaped metal pan traditionally used to cook this dish. You will need to adjust the cooking time accordingly.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.  

If you enjoyed this Halo-halo recipe then browse more Filipino recipes, dessert recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

Filipino Restaurants

Displaying 2 of 2 Filipino Restaurants.

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1. De Bortoli Winery and Restaurant   Dixons Creek
2. Mabuhay   Darwin

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Comments (3)

   
14 Mar 2013 12:40 AEST
PAULINE
PERTH
ICE SHAVER
HI .. I'VE BEEN LOOKING FOR THIS KIND OF ICE SHAVER FOR A LONG TIME.. WHERE CAN WE GET FROM.. MANY THANKS IN ADVANCE
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11 Mar 2013 01:27 AEST
jo bation
largs north, sa
my letche plan too eggy
hello everyone, first thanks to all filipino's who shared their recipe. i did my first letche plan, the taste i know is there, but i am wondering why its eggy? please help
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09 Mar 2013 07:44 AEST
Richard
Dural
NSW Filipino restaurants
HI just thought I'd let you know there's a very good Filipino restaurant in Dee Why, not as a plug but because a search on your web page showed 0 Filipino Restaurants (mind you, laMesa calls itself Philipino) http://www.lamesa.com.au/index.php?option=com_content&view=article&id=46&Itemid=29 Love your show Richard
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