Hello Hello!
Happy Summer! Here’s a satisfying Filipino dessert to help you freshen up and cool down a little during these hot summer days. HALO HALO. A very popular and very pretty Filipino shaved ice dessert that contains a lot of sweetened fruit, shave ice, evaporated milk, ube ice cream, and leche flan. Halo Halo means mix mix, so this dessert is usually mixed and then eaten with a spoon. SO GOOD! Halo halo is fairly easy to make since they sell most of the toppings and ice cream at the Asian grocery store. However, in this recipe, I’ll be showing you how to make ube jam, ube ice cream, and leche flan from scratch. Yes, I know it’s time consuming but I promise, it will not disappoint. The great thing about making your own jam, ice cream, and flan is the ability to control the amount of sweetness you add into them. So please, feel free to use less sugar in the recipe if you please. PLUS, it also taste so much better! 🙂 Toppings are pretty diverse with halo halo. Besides the toppings I used in this recipe, you can also add sweet corn, banana, sago, etc. Though it is loaded with lots of sugar, it is worth it on a hot summer day 🙂 So I hope you all give a try and do let me know what other toppings you like to add into your halo halo. I’d love to know.
Main Ingredients:
Topping I like to use:
Coconut water to freeze (you can also use water)
Palm seeds in syrup (clear, green, or red color)
Jackfruit (canned or fresh)
Coconut meat (sliced)
Corn flakes or rice puffs (pinipig)
Nata de coco (coconut gel)
Sweetened red beans (from above)
Ube jam (from above)
Leche flan (from above)
Ube Ice cream (from above)
2-3 cans of evaporated milk to top
Coconut milk to top (optional)
Sweetened condensed milk to drizzle
Optional: Sweet bananas, sweet corn, sago (tapioca pearls), jello, sweet chickpeas
For fast and easy Halo Halo, you can opt out for these two 
Or you can buy a pack of cooked grated yam and make your own ube jam! Which I did. Any extra ube jam is great to have in the fridge for bread/desserts
Top view of the toppings
Make fresh ube jam to be used for the ube ice cream and as a topping
Homemade Ube Ice cream: Froze for about 5 hrs so it’s easier to scoop.
Home made leche flan
Evaporated milk and sweetened condensed milk to top the ice with. I like to add some coconut milk in mine 🙂
Shaving the ice
Add toppings to your cup or bowl
General layout of the layers 🙂
ENJOY! 
So pretty! Love the ube color. Quite a sweet dessert but so worth it on a hot day 🙂
Happy Cooking!
-CHawjCreations
Ingredients
- ---LECHE FLAN: Makes 3 ramekins(14oz size)---
- 6 egg yolks (120g)
- 3/4 cup evaporated milk (195g)
- 2/3 cup condensed milk (204g)
- Pinch of salt
- ¼ tsp vanilla (1g)
- ½ cup Sugar (For caramelizing) (107g)
- 1 tbsp water (For caramelizing) (13g)
- ---SWEET RED BEANS---
- ½ cups adzuki red beans (95g)
- 4-5 cups water (1+ liter) (Add water as it evaporates if the beans aren't cooked yet)
- 3 Tbsp sugar (47g)
- Pinch salt
- ---UBE JAM---
- 1 lb cooked grated ube (454g)
- 1/2 can sweetened condensed milk (198.5g)
- 1 can evaporated milk (12fl oz or 354ml)
- ½ cup sugar (105g)
- ½ tsp salt ( 4g)
- 3 tbsp unsalted butter (45g)
- ~1/4 tsp Ube flavoring/extract for brighter color
- ---UBE ICE CREAM---
- 1 cup Ube Jam (310g)
- 1/3 cup sweetened condensed milk (105g)
- ¼ cup evaporated milk (63g)
- 500 ml Heavy whipping cream (480g)
- 1/2 - 1 tsp Ube flavoring/extract (add more or less depends on you for darker color)
- ½ tsp vanilla extract (1g)
- ¼ tsp salt
- ---OTHERS---
- Coconut water to freeze (you can also use water)
- Palm seeds in syrup (clear, green, or red color)
- Jackfruit (canned or fresh)
- Coconut meat (sliced)
- Corn flakes or rice puffs (pinipig)
- Nata de coco (coconut gel)
- Sweetened red beans (from above)
- Ube jam (from above)
- Leche flan (from above)
- Ube Ice cream (from above)
- 2-3 cans of evaporated milk to top
- Coconut milk to top (optional)
- Sweetened condensed milk to drizzle
- Optional: Sweet bananas, sweet corn, sago (tapioca pearls), jello, sweet chickpeas
- Cup or a bowl to serve
Instructions
Make a day before
- Freeze coconut water in shave ice mold. If you don't have a shave ice, you can freeze the coconut water in ice molds to be blended up the next day.
- Make the Leche Flan
- In good non stick pan, add in 1/2 cups of sugar and 1 tbsp of water. Turn on medium high heat to slowly caramelize the sugar. Do not stir or else you'll get crystallization. Let it slowly caramelize until it gets to a good amber color. You can stir once most of the sugar crystals are melted to evenly distribute the heat. Then take it off the heat and add about 1-2 tbsp of the sugar to each ramekins ( I used 14oz size ramekins). Set aside
- In a bowl, add in the yolks, evaporated milk, condensed milk, vanilla, and salt. Mix well. The pour it over a sieve over a bowl to catch any unwanted egg bits. Then pour the custard evenly to each ramekins with the caramelize sugar.
- Then place each flan in a steamer. Cover with a towel and then a lid. Let it steam and cook on pretty low heat (200-225'F) for about 35-40 minutes or until it is set. Then let it cool completely before flipping it over and cutting it. Use a paring knife to go around the flan before flipping when you are ready to use it. Flan can be stored in the fridge for 3-4 days.
- Make the Ube Jam
- In a nonstick pan, add in the ube, sugar, evaporated milk, condensed milk, and salt. Stir and cook on medium heat for a good 10-15 minutes until it becomes a thick paste. Then add in the butter and mix well. You can also add in 1/4 tsp or more of the ube flavoring/extract for a brighter purple color. Store in an airtight container with plastic wrap touching it. Cover it well and refrigerate until you are ready to use it. *If it's too thick for you, thin it out with more evaporated milk.
- Make sweetened red beans
- In a pot, add in 1/2 cup of un-soaked red adzuki beans and 4 cups of water. Cover with a lid and let it cook and boil for a good 1.5-2 hrs. Add 1 more cup of water if the beans are not fully soft in the center and most of the water has evaporated. Let it cook for another 10 minutes or so. Once the beans are soft, add in the sugar. Stir for 1-2 more minutes. Then turn off the heat and set aside. Cool before using.
Next Day Prep
- Make the Ube Ice cream:
- In a bowl, add in the ube jam, condensed milk, evaporate milk, salt, a little ube extract/flavoring and vanilla. Mix well.
- Whip the heavy whipping cream to soft peaks. Then add it to the ube mixture. Fold the cream well until it is well incorporated.
- Pour the mixture in an airtight freeze-able container. Let it freeze for only 5 hrs. 5hrs will allow you to scoop the ice cream smoothly and a lot easier. Freezing it more than 12 hrs will harden it. It will be harder to scoop. If it's too hard, take it out of the freezer and let it sit for 15 minutes or so to soften it.
- Evaporated milk mixture to top
- Take 2-3 cans of evaporated milk and add in for every can 1/4 cups of coconut milk (Ex: For every 2 cans of evaporated milk add 1/2 cup coconut milk) Mix well and set aside to top the ice off with it.
ASSEMBLE
In a cup or bowl, add as much toppings as you want. Don't forget the add the ube jam, and sweetened red beans in as well. Shave the ice and put the ice in. Pour the evaporated/coconut milk mixture over. Scoop ube ice cream on top. Place a chunk of leche flan, and garnish with corn flakes or rice puffs. Mix Mix and enjoy! You can top the halo halo with sweetened condensed milk if desire.
HAPPY COOKING!
Notes
Left over ube jam can be use on toast, rolls, smoothies, etc. Ube jam can also be frozen for later use.
4 comments
Thank you for sharing this recipe! 🙂
where did you get the glasses for the halo halo? thanks!
I got it at a thrift store 🙂
Halo-halo, a Filipino dessert, is perfect for summer. It’s a colorful shaved ice dish with sweetened fruit, milk, ube ice cream, and leche flan. You can customize toppings and make it at home, controlling sweetness levels. Just layer toppings in a cup, add shaved ice or milk, and enjoy!