Ube—the vibrant purple yam used widely in Filipino sweets, pastries and desserts—is not to be confused with taro root or purple sweet potatoes. Unlike those tubers, ube has a mild sweetness balanced with earthy, nutty umami. In recent years, ube has blown up on Instagram and become a major foodie trend.
This classic Filipino ice cream dessert is a kaleidoscope of textures and flavors with many creative interpretations.
Meaning “mix-mix” in Tagalog, halo-halo (or haluhalo) is an iconic Filipino dessert made up of shaved ice, evaporated milk and layers of various sweet ingredients assembled in a tall glass. The result is a kaleidoscopic mélange of textures and flavors for mixing up, scooping out and slurping down. For a fun, celebratory spin on it, spike with your favorite clear spirit.
- Monggo (sweet red mung beans)
- Langka (jackfruit)
- Macapuno (coconut sport)
- Nata de coco (coconut gel)
- Kaong (sugar palm fruit)
- Gulaman (cubed jellies)
- Caramelized saba bananas (optional)
- Shaved ice (crushed ice is ok, too)
- 1/2 cup evaporated milk
- 2 tbsp condensed milk (optional)
- Ube ice cream (sub vanilla or mango)
- Leche flan (optional, but highly recommended)
- Pinipig (toasted sticky rice, optional)
Layer the first seven ingredients to fill the bottom third of a large glass. Fill the glass to the top with shaved ice. Pour evaporated milk over ice. Top with last four ingredients.