Halo-Halo

Instructions

1. 1

   Prepare all toppings ahead of time: drain and rinse canned beans, drain nata de coco and kaong, slice jackfruit strips, and cut gulaman jelly into 1/2-inch cubes. Arrange each topping in individual small bowls for easy assembly.

2. 2

   If sweetening the evaporated milk, stir 4 tablespoons of sugar into 1 cup of evaporated milk until fully dissolved. Set aside in the refrigerator until ready to serve.

3. 3

   For each serving, begin building the halo-halo in a tall, wide glass or bowl. Place 2 tablespoons each of red mung beans and white kidney beans at the bottom as the base layer.

4. 4

   Add 2 tablespoons each of macapuno strings, nata de coco, kaong, sweetened jackfruit, saba banana slices, and red gulaman cubes, distributing them evenly around the glass to create a colorful layered effect.

5. 5

   Pack 2 cups of finely shaved ice firmly on top of the mixed toppings, mounding it slightly above the rim of the glass.

6. 6

   Place one slice of leche flan on top of the shaved ice, then add one generous scoop of ube halaya beside it.

7. 7

   Crown the dessert with one scoop of ube ice cream placed in the center on top of the shaved ice.

8. 8

   Sprinkle 1 tablespoon of toasted pinipig over the entire assembled dessert for crunch.

9. 9

   Pour 1/4 cup of the sweetened evaporated milk slowly around the sides of the shaved ice, allowing it to seep down through the layers.

10. 10

    Serve immediately with a long spoon and straw. Instruct diners to mix everything thoroughly from the bottom up before eating, combining all the layers together into the signature halo-halo experience.