Halo Halo Recipes

HALO-HALO

Steps:

• Make the mango: Combine the coconut milk, mango and salt in a small saucepan with 1/4 cup water; bring to a simmer over high heat. Reduce the heat and simmer until the mango is soft but not falling apart, 20 minutes. Let cool, cover and refrigerate until well chilled, but no more than 2 hours.
• Make the tea: Combine the coconut water, lemongrass, lime leaves and chile in a small saucepan; bring to a boil over high heat. Turn off the heat, cover the pan and let the mixture steep for 20 minutes. Strain, pressing, then discarding the solids. Stir in the condensed milk until smooth. Cover and refrigerate until well chilled, but no more than 2 hours.
• Make the halo-halo: Right before you're ready to eat, layer the ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit and cereal in 4 bowls or tall wide glasses. Pour the milky lemongrass tea over each.

HALO-HALO (FILIPINO MIXED-FRUIT DESSERT)

Steps:

• In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.

HALO-HALO

Steps:

• In a small bowl, combine bananas, brown sugar and vanilla. Let stand until bananas are soft and syrupy, about 20 minutes.
• In a second small bowl, combine blueberries with maple syrup.
• In a third small bowl, combine coconut milk and sweetened condensed milk. Add shaved ice to a large bowl and blend half of milk mixture (about 1/2 cup) into ice.
• In 4 large, tall glasses, layer, blueberry mixture, shaved ice mixture, macerated bananas and ube ice cream. Top each glass with cubes of jelly, flan and drizzle with remaining coconut milk mixture. Serve.