Halo-Halo: King of Filipino Desserts
Philippines is famous for Chicken-Pork Adobo and Balut; dishes that cater both to casual and adventurous diners.
But what is a dish without dessert? With all the articles written about Adobo and balut, isn't it time to know more about the sweeter side of the Philippines? What a better way to learn and try Philippine dessert by knowing more about Halo-halo.
But what is Halo-halo? What makes it so special? Why should you try it if you happen to visit the Philippines? Halo-halo (meaning "mix-mix") is a dessert made from shaved ice, evaporated milk, young rice flakes (pinipig), red mung beans, kidney beans, boiled tapioca, sugar stewed plantains, sugar stewed jack fruit, sugar palm fruit (kaong), coconut sport (macapuno), boiled sweet potato or yam, multi-colored gelatin made from agar-agar and sugar served in a tall glass.
It is like Es teler of Indonesia, Ais Kacang of Malaysia and Baobing of China.
Halo-halo was exclusively prepared throughout summer from March to June when local fruits are abundant.
Summer also coincides with school break and just like their American counterpart selling lemonades, enterprising Filipino kids with the help of grown ups are busy shaving ice and preparing tall glasses of heavenly halo-halo goodness for their anticipating patrons.
Nowadays, it is available all year around in malls, fast food chains and restaurants.
The preparation is simple.
In a tall glass, put the fruits, the beans, kaong, macapuno, sugar and gelatin.
Next, add in shaved ice up to the brim.
Top it all with evaporated milk and young rice flakes.
You can try with different toppings according to your taste.
Some folks would like to top their halo-halo with a scoop of vanilla or ube (purple yam) flavored ice cream.
Others enjoy a different version with leche flan (caramel custard) as topping.
You can even go further by putting a stick or two of chocolate wafers aside the usual toppings.
For the health conscious, try using melon, cubes of ripe mangoes, creamed corn or fresh strips of young coconut meat instead of ice cream and custard.
It is not customary to add pineapple or acidic fruit like orange, guava or lemon because it does not complement with the creaminess of the dessert.
Eating Halo-halo is a tricky one.
Begin by slowly digging along the brim and gradually work your way down.
You need to do this carefully to prevent the ice and the toppings from spilling over.
Once the ice softened, stir it until you have reached your desired consistency.
There are many variations of this dessert around the Philippines.
The most famous version is found up north of Luzon, in the province of Pampanga.
With simple ingredients of shaved ice, sweetened fruits (banana, beans, macapuno and jackfruit ), grated rind of dayap (lime), carabao's milk (water buffalo) and topped with leche flan; Kapampangan Halo-halo has enjoyed a huge following and spurred dozens of restaurants serving this delightful dessert.
Halo-halo is not just a summer treat, it is a symbol of all the good things about Filipino and the Philippines: myriad colors displayed during town fiestas; cool and collected attitude towards hardships; the Filipino's love for the sweet life and abundant produce of crops and fruits.
What a better way to conclude your trip in the Philippines with a glass of Halo-halo.
Because really, isn't it the reason in the first place? To end your culinary journey with a bang?
But what is a dish without dessert? With all the articles written about Adobo and balut, isn't it time to know more about the sweeter side of the Philippines? What a better way to learn and try Philippine dessert by knowing more about Halo-halo.
But what is Halo-halo? What makes it so special? Why should you try it if you happen to visit the Philippines? Halo-halo (meaning "mix-mix") is a dessert made from shaved ice, evaporated milk, young rice flakes (pinipig), red mung beans, kidney beans, boiled tapioca, sugar stewed plantains, sugar stewed jack fruit, sugar palm fruit (kaong), coconut sport (macapuno), boiled sweet potato or yam, multi-colored gelatin made from agar-agar and sugar served in a tall glass.
It is like Es teler of Indonesia, Ais Kacang of Malaysia and Baobing of China.
Halo-halo was exclusively prepared throughout summer from March to June when local fruits are abundant.
Summer also coincides with school break and just like their American counterpart selling lemonades, enterprising Filipino kids with the help of grown ups are busy shaving ice and preparing tall glasses of heavenly halo-halo goodness for their anticipating patrons.
Nowadays, it is available all year around in malls, fast food chains and restaurants.
The preparation is simple.
In a tall glass, put the fruits, the beans, kaong, macapuno, sugar and gelatin.
Next, add in shaved ice up to the brim.
Top it all with evaporated milk and young rice flakes.
You can try with different toppings according to your taste.
Some folks would like to top their halo-halo with a scoop of vanilla or ube (purple yam) flavored ice cream.
Others enjoy a different version with leche flan (caramel custard) as topping.
You can even go further by putting a stick or two of chocolate wafers aside the usual toppings.
For the health conscious, try using melon, cubes of ripe mangoes, creamed corn or fresh strips of young coconut meat instead of ice cream and custard.
It is not customary to add pineapple or acidic fruit like orange, guava or lemon because it does not complement with the creaminess of the dessert.
Eating Halo-halo is a tricky one.
Begin by slowly digging along the brim and gradually work your way down.
You need to do this carefully to prevent the ice and the toppings from spilling over.
Once the ice softened, stir it until you have reached your desired consistency.
There are many variations of this dessert around the Philippines.
The most famous version is found up north of Luzon, in the province of Pampanga.
With simple ingredients of shaved ice, sweetened fruits (banana, beans, macapuno and jackfruit ), grated rind of dayap (lime), carabao's milk (water buffalo) and topped with leche flan; Kapampangan Halo-halo has enjoyed a huge following and spurred dozens of restaurants serving this delightful dessert.
Halo-halo is not just a summer treat, it is a symbol of all the good things about Filipino and the Philippines: myriad colors displayed during town fiestas; cool and collected attitude towards hardships; the Filipino's love for the sweet life and abundant produce of crops and fruits.
What a better way to conclude your trip in the Philippines with a glass of Halo-halo.
Because really, isn't it the reason in the first place? To end your culinary journey with a bang?
