Halo Halo Especial Recipes

HALO-HALO

Steps:

• Make the mango: Combine the coconut milk, mango and salt in a small saucepan with 1/4 cup water; bring to a simmer over high heat. Reduce the heat and simmer until the mango is soft but not falling apart, 20 minutes. Let cool, cover and refrigerate until well chilled, but no more than 2 hours.
• Make the tea: Combine the coconut water, lemongrass, lime leaves and chile in a small saucepan; bring to a boil over high heat. Turn off the heat, cover the pan and let the mixture steep for 20 minutes. Strain, pressing, then discarding the solids. Stir in the condensed milk until smooth. Cover and refrigerate until well chilled, but no more than 2 hours.
• Make the halo-halo: Right before you're ready to eat, layer the ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit and cereal in 4 bowls or tall wide glasses. Pour the milky lemongrass tea over each.

ODE TO HALO-HALO

Steps:

• Combine bananas, brown sugar, vanilla, a pinch of salt, and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until bananas are jammy and liquid is slightly thickened, 20-30 minutes.
• Meanwhile, combine berries, lime juice, granulated sugar, and a pinch of salt in a medium bowl. Mash berries lightly to release juices. Let sit, stirring occasionally, until juices are slightly thickened, 15-20 minutes.
• Stir coconut milk and sweetened condensed milk in a small bowl to combine. Assemble halo-halo in 2 small bowls or pint glasses, alternating layers of bananas, berries, shaved ice, ice cream, and coconut milk mixture. Top as desired.

HALO-HALO

Steps:

• In a small bowl, combine bananas, brown sugar and vanilla. Let stand until bananas are soft and syrupy, about 20 minutes.
• In a second small bowl, combine blueberries with maple syrup.
• In a third small bowl, combine coconut milk and sweetened condensed milk. Add shaved ice to a large bowl and blend half of milk mixture (about 1/2 cup) into ice.
• In 4 large, tall glasses, layer, blueberry mixture, shaved ice mixture, macerated bananas and ube ice cream. Top each glass with cubes of jelly, flan and drizzle with remaining coconut milk mixture. Serve.

HALO-HALO

Steps:

• In a dry skillet, lightly toast the coconut flakes until slightly browned and fragrant. Remove from skillet into a bowl and stir in the brown sugar, mix well. Set aside.
• Peel the oranges so that the whole outer skin is removed, like if you wanted to filet the oranges.
• Slice the oranges (about 1/2 inch thick slices).
• Layer oranges and flaked coconut into 4 glasses. The top layer should be coconut.
• Sprinkle one tablespoon cointreau over each glass.
• Chill for at least one hour, serve cold.
• Garnish with whipped cream or any topping you like.

HALO-HALO - HAWAIIAN FILIPINO DESSERT

Steps:

• Cook tapioca until pearls become translucent (add tapioca to boiling water, lower heat to medium, watch for 15 minutes or more, stirring occasionally).
• Rinse tapioca in cool water (careful, it's sticky) and set aside.
• Prepare Jell-O using half of the water called for and refrigerate until stiff.
• Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal).
• Cut Jell-O into 1/2" squares.
• Add bananas, tapioca, and Jell-O to fruit mixture.
• Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher, hands, etc.) Scoop ice cream into fruit mixture.
• Cover fruit mixture with crushed ice.
• If using cooler, cover with lid.
• Wait 30 minutes and stir to combine all ingredients (including ice) well.
• Serve with ladle in paper cups with spoons.
• (lasts 5 hours in cooler--stir before each serving).
• Leftovers can be refrigerated for the next day.