Halo-halo

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Halo-halo
Halo halo1.jpg
A bowl of Halo-halo
Type Dessert
Place of origin
Philippines
Main ingredients
Shaved ice, milk, various fruits
Cookbook:Halo-halo  Halo-halo

Halo-halo (Tagalog language for "mix-mix") is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various boiled sweet beans, jello and fruits. It is served in a tall glass or bowl.

Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plantains caramelized in sugar, jackfruit (langkâ), gulaman, tapioca, nata de coco, sweet potato (kamote), cheese, pounded crushed young rice (pinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, purple yam (ubeng pula), or ice cream. Evaporated milk is poured into the mixture upon serving.

In popular culture[edit]

Halo-halo was featured as a Quickfire Challenge dish in the seventh episode of the fourth season of the American reality television series Top Chef. The halo-halo, which featured avocado, mango, kiwi and nuts, was prepared by Filipino-American contestant Dale Talde and named as one of the top three Quickfire Challenge dishes by guest judge Johnny Iuzzini of Jean-Georges. Talde also made the dish in a later episode.[1]

Halo-halo was featured in an episode of Anthony Bourdain: Parts Unknown when its host Anthony Bourdain visited a Jollibee branch in Los Angeles. Bourdain praised the dessert and even posted a photo of Jollibee’s halo-halo on his Twitter account, which he described as "oddly beautiful."[2][3]

See also[edit]

References[edit]

  1. ^ "The Restaurant". Taldebrooklyn.com. Retrieved 2014-06-09. 
  2. ^ Flores, Helen. "Jollibee in LA gets thumbs up". The Philippine Star. Retrieved 24 April 2013. 
  3. ^ "Anthony Bourdain tries Jollibee halo-halo". ABS-CBN News. 22 April 2013. Retrieved 24 April 2013. 

External links[edit]