Halo-halo

Translating to mix-mix, this shaved ice dessert is the ultimate summer treat.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Stream free On Demand

Episode 7

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G

Ingredients

• ½ cup nata de coco, drained well 
• ½ cup sweetened jackfruit strips
• ½ cup tinned sweetened beans (garbanzo, red mung, and/or white beans)
• ½ cup sago infused with pandan 
• ½ cup tinned Kaong (palm seeds), drained well
• ½ cup sweetened saba bananas 
• ¼ cup macapuno (coconut sport)
• 1 cup shaved ice
• 1 cup evaporated milk
• ½ cup ube halaya (ube ice cream)
• 1 cup leche flan

Instructions

1. Between glasses, layer nata de coco, tinned jackfruit, sweetened beans, sago, kaong, sweetened saba bananas and macapuno. Add ½ a cup of shaved ice, pour over evaporated milk. Top with ube ice cream and leche flan. 

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 7

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G