In July, we’re getting in the summer spirit by learning to make a sweet and icy Filipino dessert called halo-halo. It translates to “mix-mix,” and it’s a mix of sweet beans, fruits, evaporated milk, ice, and a bunch of other fun toppings!
Our teacher is Lia Ballentine, founder of Yumday, a curated snack shop and monthly snack box service featuring women- and BIPOC-led food brands. We hosted in partnership with CreativeMornings, a breakfast lecture series for the creative community.
Watch our class recording
Recipe for Halo-Halo
Ingredients:
Shaved or crushed ice
Evaporated milk
Toppings — you can usually find all of the fruit and bean toppings canned or in jars at the Asian market (they’re all in some kind of syrup) — and you can use whatever you want!
Jack fruit slices (there’s a type called “langka” which is unripe jackfruit in coconut milk)
Sweet corn
Garbanzos
Red mung beans (“red mongo”)
Coconut gel (“nata de coco” - I loved eating this as a kid)
Palm fruit seeds
Something crunchy (maybe even wafer-y) like cereal (e.g., Fruity Pebbles are sweet and crunchy and colorful!)
Ube ice cream (the “Magnolia” brand is my favorite) or any other ice cream (I also like mango ice cream and green tea ice cream
You can also add Jell-O, and sometimes I will make leche flan and add squares of flan to it. (You can really go crazy with your halo-halo!)
Shredded coconut to sprinkle on top
Instructions:
Grab a tall glass and layer it with shaved or crushed ice and your toppings.
Then pour evaporated milk into it.
Get a long spoon and start eating. :)