A popular Filipino dessert of shaved ice topped off with jackfruit, nata de coco, red beans, custard and tubers, drizzled with evaporated milk. Also known as ‘haluhalo’, here’s a recipe with a twist.
Let's start cooking!
Step 1 - Make leche flan
- In a mixing bowl, add 5 egg yolks, 180 ml evaporated milk, 180 ml condensed milk and 1 tsp vanilla essence. Stir well to mix the custard, then set aside.
- In a pan on medium heat, add 3 Tbsp sugar and allow to melt. Do not stir! Once the color turns amber, pour into a small dish.
- Gently pour the custard into the dish to create two layers, then double boil for 45 minutes.
- Chill for 30 minutes to set.
Step 2 - Soak nata de coco
- In 2 ramekins, divide nata de coco into 2 equal portions.
- Add 2 tsp pandan essence into 1 ramekin and 2 tsp strawberry essence into the other.
- Allow to soak for 20 minutes.
Step 3 - Prepare yam ice cream
Using a knife, remove the skin of the yam, then dice.
Steam yam for 40 minutes, add ¼ tsp purple food coloring (optional) and mash.Steaming instead of boiling the yam retains much better flavor, along with nutrients. To mash the yam, use a fork, or even a stand mixer with the paddle attachment on high speed.
Mix in 200 ml condensed milk and 130 ml evaporated milk.
When evenly combined, fold in whipped cream.
Freeze for 2 - 3 hours, stirring occasionally
Step 4 - Assemble
- In a bowl or large glass, add 1 Tbsp palm seed, 1 Tbsp red beans and 30 g coconut flesh.
- Add 1 Tbsp of each flavor of nata de coco on each side, then cover with crushed ice.
- Drizzle with remaining evaporated milk and condensed milk, then add a scoop of yam ice cream and a slice of leche flan.
Garnish and serve!
Top off with jackfruit and serve cold!