Homemade Halo-Halo with Ube Ice Cream
ID: 885a2b2c...
A vibrant and refreshing classic Filipino dessert featuring layered shaved coconut water ice, rich coconut leche flan, mango jello, sweet beans, tapioca pearls, and various tropical toppings, crowned with a scoop of ube ice cream.
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🍳 Cooking Flow
Make caramel in a pan, pour into a baking dish, and top with an egg yolk-coconut milk custard mixture, then bake in a water bath to create the flan. → Shuck sweet corn kernels, season, and roast them, then blend mangoes with bloomed gelatin to make a mango jello. → Freeze coconut water and shave it using a shaved ice machine into fine snow. → Layer the shaved coconut ice, pandan condensed milk, flan, mango jello, sweet beans, tapioca, and fruits inside a tall glass. → Top with ube ice cream, toasted coconut, roasted corn, and pinipig before serving.
Cooking Steps
Brief Cooking Order
Make caramel in a pan, pour into a baking dish, and top with an egg yolk-coconut milk custard mixture, then bake in a water bath to create the flan. → Shuck sweet corn kernels, season, and roast them, then blend mangoes with bloomed gelatin to make a mango jello. → Freeze coconut water and shave it using a shaved ice machine into fine snow. → Layer the shaved coconut ice, pandan condensed milk, flan, mango jello, sweet beans, tapioca, and fruits inside a tall glass. → Top with ube ice cream, toasted coconut, roasted corn, and pinipig before serving.
Introduction
A vibrant and refreshing classic Filipino dessert featuring layered shaved coconut water ice, rich coconut leche flan, mango jello, sweet beans, tapioca pearls, and various tropical toppings, crowned with a scoop of ube ice cream.
Step 1
Make the caramel: Add sugar in an even layer to a dry skillet over medium-high heat, then drizzle water around the edges. Let it heat without stirring until the sugar dissolves and turns a rich dark amber color. Immediately pour it into the bottom of your baking dish and tilt to coat the bottom evenly.
Step 2
Prepare the corn: Shuck the fresh corn kernels off the cobs. Place them on a sheet tray, toss with a little sugar, salt, and vegetable oil. Roast in a preheated oven at 350°F (175°C) for 12-15 minutes until lightly browned and sweet.
Step 3
Prepare the flan custard: In a large bowl, whisk the egg yolks, vanilla extract, coconut milk, condensed milk, and a pinch of kosher salt together. Strain the mixture through a fine-mesh sieve to remove any egg threads and ensure a smooth custard texture.
Step 4
Prep the mangoes: Slice the honey mango cheeks, peel them, and dice the flesh into even cubes. Set aside.
Step 5
Bake the flan: Pour the strained custard over the cooled caramel layer. Place the baking dish into a larger roasting pan and pour hot water around it to create a water bath (bain-marie). Cover the baking dish with foil and bake at 350°F (175°C) for 55-60 minutes until set but still slightly jiggly. Let it cool to room temperature, then chill in the fridge.
Ingredients List
Important Notes
Halo-halo literally means 'mix-mix'. To eat, use a long spoon to thoroughly blend all the ingredients and melting ice together into a delicious, creamy slush.
Using frozen coconut water instead of plain water ice elevates the dessert by adding a natural, refreshing tropical flavor throughout.
Coconut milk is used in the flan instead of evaporated milk to match the coconut theme of this special halo-halo recipe.
If you want a vegetarian version, swap the gelatin powder for agar-agar, which sets beautifully at room temperature.
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