For those unfamiliar with the dish, Halo Halo is an extremely delicious refreshing filipino dessert which is much loved, especially on a hot and humid day. There are so many variations to this recipe that every halo halo experience is difference. However a few standard flavours and textures are always present in this dessert: crushed ice, evaporated milk, ube, beans, fruit, coconut and ice cream. Here's my late night sundae style variation, serves 2.
1 cup crushed ice
½ cup ube jam (see my Ube Jam post)
2 scoops mango ice cream (this can be difficult to find as most places sell mango sorbet, Haagen-Dazs does a very good one if you can get your hands on it)
⅔ cup jackfruit slices (canned jackfruit, drained and sliced)
2 tablespoons of macapuno slices (young coconut flesh, this can be bought in jars)
2 teaspoons of aduki beans (ready to eat, you may also use unflavoured kidney beans)
½ cup of agar agar jelly peices (I used a great recipe I found here which I cubed, this is optional)
2 tablespoons of evaporated milk
Prepare two sundae style glasses or small bowls. Spoon a layer of ube jam, followed by beans and macapuno in each glass. Cover entirely with a layer of ice and repeat, adding in jackfruit too. Cover this with ice once again and continue assembling the two glasses until full making sure the top level is ice. Spoon the evaporated milk on top. Now add the scoop of mango ice cream the rest of the jackfruit, macapuno and agar agar cubes.
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