The colorful medley of ingredients is an absolute treat for the eyes! Try making it yourself by combining watermelon slices, mango cubes, fresh coconut strings, gulaman, and strawberry ice cream. The restaurant chain Max’s brought it to national consciousness by adding it to their summer menu of frozen desserts.

Here’s a Pinoy halo-halo from down south! Knickerbocker is Zamboanga’s version of an ice cooler that uses fresh fruits instead of preserves. Not sure if you’ll like it? Once you mix everything, you won’t even notice the egg bits, but you’ll certainly enjoy the surprising flavor contrast. But the topping is where the party’s at! Sitting atop the crushed ice are candied langka, ube, and a generous slice of itlog na maalat. Ben’sĪre you a fan of sweet-and-salty treats like salted caramel and cheese-filled donuts? Then Ben’s salted egg halo-halo is for you! Similar to the Razon’s version, its base has minatamis na saging, macapuno, and leche flan. This results in exponential creaminess, enhanced further by extra milky shaved ice. The Kabigting’s version, a cross between halo-halo and mais con yelo, combines sweetened mashed beans, carabao milk pastillas, and corn kernels. Kabigting’sĪlso from Pampanga is this purveyor of another three-ingredient halo-halo. You don’t really need more, especially if you cook every component to perfection. Their “white” version features only three ingredients: caramelized saba bananas, creamy macapuno strings, and milky leche flan for topping. Hailing from Guagua, Pampanga, Razon’s has proven that simplicity is king. Follow suit and enjoy the same comfort at home. Their secret? Everything is homemade sans the cloying sweetness typical of store-bought ingredients. Aling Consuelo’s creation shines the spotlight on seven mix-ins: beans, bananas, monggo, leche flan, nata de coco, ube, and ice cream. In the heart of Tondo is an unassuming stall peddling halo-halo since the ‘60s. Recreate this by combining crushed ice, milk, and ube flavoring in a blender blitz until fine and pour over the usual components. Feel like that’s too much? Go for the simpler Halukay Ube, which features ube-flavored frozen milk. It’s a luxurious mix of pandan jelly, strawberries, peaches, blueberries, mangoes, pistachios, cashews, torched mallow fluff, and edible 24-karat gold. Bebangīebang trended on social media because of its Royal Halo-Halo. Have you tried it with milky pastillas, salted eggs, or 24-karat edible gold? Check out these faddish versions from establishments around the country and recreate your favorite at home. Now that you’ve nailed the fundamentals, you can be more creative with mixing and matching or introducing new ingredients to your dessert. Some well-loved halo-halo versions call for only three ingredients. Selecta Super Thick Ube Royale Ice Cream.sweetened garbanzos, red beans, or white beans.A typical cup should include the following: Using local components distinguishes halo-halo from other similar iced desserts, like Malaysia’s kachang, Korea’s bingsu, and Japan’s kakigori. The third depends on whatever bounty you can find within your locale. The first two components are non-negotiable.

Halo-halo is a Filipino treat composed of crushed ice, milk, and an eclectic mix of sweet ingredients. This way, you still honor its true essence and avoid whitewashing the dessert with gummy bears and popcorn. Traditional recipes call for at least 12 components.īut before you start reinventing this beloved cooler, you should first go back to the basics.

Halo halo beans