Halo-Halo: Layered Shaved Ice with Sweet Beans, Fruit, Ube and Leche Flan
Inspired by techniques from NYT Cooking and Serious Eats.
Layers of sweet bananas, tapioca, red beans and tropical fruits under fluffy shaved ice and evaporated milk, topped with ube, leche flan and ube ice cream.
Always check the labels of the products you use.
Method
- 1
Cook the bananas. Simmer the banana slices with the brown sugar and 300 ml water for 15-20 min until tender and glossy and the syrup has thickened slightly. Cool, then chill; cold fruit stops the ice melting too fast.
- 2
Boil the tapioca. Boil the pearls in plenty of water for 15-20 min, stirring often so they do not stick, until translucent with no white centre. Rinse under cold water to wash off the starch, then stir into 2 tbsp of the banana syrup.
- 3
Shave the ice. Pulse the ice in short bursts until it looks like fluffy snow rather than chips. Keep it in the freezer until you assemble; fine ice packs better and soaks up the milk.
- 4
Build the base. Divide the bananas with a spoonful of their syrup, the tapioca, red beans, kaong, nata de coco and jackfruit between the 4 glasses, so each is about a third full.
- 5
Pile on the ice. Pack the shaved ice on top up to the rim. Crown each glass with a spoonful of ube halaya, a cube of leche flan and a scoop of ube ice cream.
- 6
Pour and serve. Pour 40 ml evaporated milk down the side of each glass and serve straight away with long spoons. Mix everything together as you eat.
Storage
Serve as soon as it is assembled. The cooked bananas and tapioca keep covered in the fridge for up to 2 days.
Equipment
- small saucepan
- medium saucepan
- sieve
- blender, food processor or ice shaver
- 4 tall glasses (about 350 ml)
- long spoons
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 549 kcal |
| Protein | 8.9 g |
| Carbohydrate | 102.5 g |
| of which sugars | 60.8 g |
| of which free sugars | 45.7 g |
| Fat | 13.2 g |
| of which saturates | 8.1 g |
| Fibre | 2.6 g |
| Salt | 0.46 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
