Hello, Halo-Halo!

CEBU, Philippines — It’s summer and it’s time to once again say hello to the famous Filipino cold fruit treat – the “halo-halo.” The popularity of the halo-halo in the Philippines is no doubt due to the abundance of fruits in the country. And halo-halo is simply a mix of different fruits, or whatever fruits are available.

“Halo-halo” is a Filipino word that literally translates to “mix-mix” in English. It refers to the hodgepodge of ingredients used in the delicious treat. The original halo-halo might just have been made purely of fruits, but, through time, the halo-halo has embraced certain improvements, like the inclusion of sweet preserves, evaporated milk – and, most importantly, shaved ice.

Some people believe that halo-halo is the Filipino version of a Japanese dessert called “kakigori,” shaved ice served with sweet beans. But others do not subscribe to that story. It’s likely, they say, that when the Americans introduced ice to the Philippines in the mid 1800’s, Filipinos found it right for the country’s hot tropical climate, and they would have experimented using it in a lot of ways – including as ingredient in their bowl of mixed fruits.

Nowadays, even on hot afternoons outside of summer, the halo-halo is one of the most favorite coolers among Filipinos. But it’s during summer that the halo-halo becomes a common sight everywhere: at mall stalls, street-side stands, sari-sari stores, and at outlets of fast-food chains. Everyone seems to have their own twist to the basic halo-halo.

The best thing about halo-halo – aside from the taste – is the simplicity of its preparation. Even a kid can do it. But for those who want to make their own halo-halo at home but don’t know how, the following halo-halo recipe from Carlita Domingo, at www.foodnetwork.com, is good to try:

Halo-Halo

Ingredients:

6 tablespoons halo-halo mixture, divided into 2 tablespoons each

2 tablespoons macapuno (preserved shredded young coconut)

2 tablespoons kaong (palm nuts)

2 tablespoons nata de coco (coconut gel)

2 tablespoons fresh grated cantaloupe

Crushed or shaved ice

½ cup evaporated milk

Vanilla ice cream (can also use mango)

Procedure:

In a tall glass, layer the first five ingredients. Cover with enough ice to fill the glass.

Pour evaporated milk onto the ice. Top with a scoop of ice cream.

Enjoy!

Beyond Halo-Halo: Other Pinoy coolers to beat the summer heat

Summer stretches the list of Pinoy coolers way beyond the halo-halo. With the high temperatures every day, there’s nothing like a tall glass of something cold to beat the summer heat. Those who crave for one may choose from the following recipes of other Pinoy summer coolers:

Ice Candy

Ingredients:

• Any fruit drink whether in powder or concentrate form

•Sugar

•Water 

Procedure:

1.Mix water, sugar and fruit drink powder or concentrate.

2.Using a funnel, pour the mixture into ice candy plastic bags.

3.Freeze for 24 hours.

Ice Scramble

Ingredients:

•1 cup evaporated milk

•1 tbsp sugar

•½ tsp banana flavoring

•Few drops of red liquid coloring to get the right shade of pink color

•3 cups crushed ice

•2 tbsp milk powder

•Chocolate syrup

Procedure:

1.Mix the evaporated milk, sugar, banana flavoring and red liquid coloring and add onto to crushed ic.

2.Mix well and keep in an insulated container.

3.Fill a cup with the mix crushed ice base.

4.Add milk powder and chocolate syrup.

Buko Pandan

Ingredients:

•8 pandan leaves, cleaned well

•5 coconut, meat grated to strips

•10 cups coconut water

•3 small cans cream

•1 medium can condensed milk

•2 bars green gulaman

•1 ¾ cups sugar

•1 cup kaong (optional)

Procedure:

1.Boil pandan leaces in coconut water for 20 minutes. Then remove pandan leaves.

2.Add 2 bars of gulaman and white sugar. Mix for five minutes.

3.Pour through a strainer into cooling trays. Wait till it cools and solidifies. Refrigerate.

4.Mix the grated buko with cream and condensed milk.

5.Add kaong, if preferred.

6.Cut gulaman into one centimeter cube. Mix with buko mixture.

Saba Con Yelo

Ingredients:

•5 saging na saba, sliced diagonally

•½ cup brown sugar

•1 tsp vanilla (optional)

•2 cups water

•¼ cup evaporated milk

•1 cup crushed ice

Procedure:

1.Boil water in a pot. Add brown sugar and vanilla. Stir well until sugar is fully dissolved in water.

2.Place bananas and simmer until soft and sauce thickens.

3.Place on a bowl and pour over with sauce.

4.Top with crushed ice and pour evaporated milk

Mais Con Yelo

Ingredients:

•3-4 tbsp sweet whole kernel corn

•3-4 tbsp cream style corn

•1 scoop vanilla ice cream

•¾ cup crushed ice

•½ cup milk

Procedure:

1.Place whole kernel sweet corn and cream style corn in a glass.

2.Add crushed ice.

3.Pour milk into the glass.

4.Top with a small scoop of vanilla ice cream.

5.Mix all ingredients with a spoon.

Sago Gulaman

Ingredients:

•3 cups sugar

•3 cups water

•Boiled sago

•Cooked gulaman, cubed

•Crushed ice

•Syrup or Arnibal

Procedure:

1.Boil sago and gulaman in 3 cups of sugar and water

2.In a glass, put some sago and gulaman

3.Add enough arnibal or syrup to sweeten

4.Fill with ice or add ice-cold water