Halo-Halo

Instructions

1. 1

   Prepare the brown sugar syrup by combining 1 cup brown sugar and 1/2 cup water in a small saucepan over medium heat, stirring until the sugar dissolves completely, about 3 minutes, then remove from heat and let cool to room temperature, approximately 10 minutes.

2. 2

   Cook the sago pearls according to package directions, usually boiling them for 15-20 minutes until translucent, then drain and cool under running water until chilled.

3. 3

   If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain and cool in ice water.

4. 4

   Prepare or open your canned ingredients: mash the cooked ube if using fresh, drain the kidney beans and chickpeas, and cut the jelly into small 1/2-inch cubes.

5. 5

   Finely mince the white onions and cook them in a small pan with 2 tablespoons of the brown sugar syrup over low heat for 5 minutes until soft and caramelized, then set aside.

6. 6

   Combine the sweetened condensed milk, evaporated milk, and vanilla extract in a small pitcher, stirring well until fully incorporated.

7. 7

   To assemble each serving, begin by placing 2-3 tablespoons of ube at the bottom of a tall glass, then layer the red kidney beans, chickpeas, cooked sago pearls, green peas, jelly cubes, cooked onions, and ube macapuno candy in a visually appealing manner up the sides of the glass.

8. 8

   Top the layered ingredients with a large spoonful of leche flan or custard crumbles, then add 1 to 1.5 cups of finely shaved ice, packing it gently to fill the glass.

9. 9

   Pour the milk mixture over the shaved ice until the glass is nearly full, leaving about 1/2 inch at the top.

10. 10

    Stir well before drinking, which is the signature way to enjoy Halo-Halo, as all the flavors and textures combine together with the melting ice.