Halo halo literally means “mix-mix”, and is a typical dish from Filipino cuisine. Filipino cuisine is known for its multicultural influences. Discover this multi-faceted dish now!
Preparation time 5 minutes
- 6 scoops ube ijs
- 1 can of jackfruit
- 1 can of lychees
- 1 jar of coconut sports in syrup
- 1 box of frozen mango
- 1 can of Japanese azuki beans
- 1 can of condensed milk
- shaved or crushed ice
OR a combination of your preference with the recommended products below this recipe!
1 carton Robertsons jelly powder (any flavour)
12g gelatine powder
70g fine sugar
340ml boiling water
4 tbsp sago pearls
1 liter water
Step 1: Jelly bits
The jelly bits can be prepared one day in advance.
Place the contents of one box of jelly powder, sugar and gelatine powder in a bowl and mix properly. Add water while stirring, and keep mixing until all powder is dissolved.
Place the jelly mixture in a rectangular bowl and let cool off. Place the rectangular bowl in the refrigerator. Once the jelly becomes firm, cut it into cubes.
Step 2: Sago
Boil 1 liter of water. Once the water boils, add the sago pearls.
Lower the heat to medium and cook the sago for about 10 minutes. Turn off the heat and let sit in the pot with the lid on. The pearls are done once they become translucent. Rinse with cold water and drain in a colander. Place aside for later use.
Step 3: Assembly
Fill ¾ of each glass with your favourite ingredients (from below), and top off with shaved ice, a scoop of ube ice cream and a cube of leche flan.
Step 4: Garnishing
Pour two tbsp of condensed milk over the top of each glass.
Kainan na! Let's dig in!