Quick halo halo

Halo halo is a classic Filipino dessert that really works to beat the intense tropical heat. Layered with sweet beans, shaved ice, jelly, jackfruit and coconut, it's emblematic of the country.

Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp sweet red beans
• 2 tbsp sweet white beans
• 2 tbsp nata de coco (coconut gel)
• 2 tbsp macapuno (gelatinous coconut string)
• 2 tbsp jackfruit, chopped
• 2 tbsp set red jelly, chopped
• 2 tbsp set green jelly, chopped
• shaved ice
• 125 ml (½ cup) evaporated milk
• 2 scoops pandan ice cream (or ube or vanilla)

Instructions

1. Into 2 tall serving glasses, layer the sweet red and white beans, nata de coco, macapuno, jackfruit and jellies. Top with a big scoop of shaved ice.
2. Drizzle with evaporated milk and top with a scoop of ice cream. Serve immediately.

 

Photography by Adam Liaw.

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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.