Desserts & Drinks · Build Your Own
Halo-Halo
Literally "mix-mix" — layers of sweet beans, fruit, jellies, ube, and leche flan under a mountain of shaved ice and evaporated milk. You stir it all together before the first bite.
Halo-halo isn't so much cooked as assembled — most of the components (sweet beans, nata de coco, kaong, macapuno) are usually bought pre-prepared in jars, which is exactly how most Filipino households make it at home. The skill is in the layering and the ratio, not in cooking any single element from scratch.
What makes halo-halo different
Every component goes in for a reason — the beans and jellies for chewy texture, the shaved ice for cold and volume, evaporated milk for creaminess, and ube halaya or leche flan on top as the showpiece. It's meant to look composed in the glass, then get completely stirred together — "halo-halo" means "mix-mix" — so every spoonful after that first stir is a little different.
Ingredients serves 4
- 4 cups shaved ice
- 1 cup evaporated milk
- 1/2 cup sweetened red mung beans (monggo)
- 1/2 cup sweetened white beans or garbanzos
- 1/2 cup sweetened banana (saba), sliced
- 1/2 cup nata de coco
- 1/2 cup kaong (sugar palm fruit)
- 1/2 cup macapuno (sweet coconut strings)
- 4 scoops ube halaya (purple yam jam)
- 4 slices leche flan
- 4 scoops ube or vanilla ice cream (optional)
- Toasted pinipig or rice krispies, for garnish (optional)
Most Filipino and Asian grocery stores sell jarred versions of the beans, nata de coco, kaong, and macapuno — no need to make these from scratch.
Instructions
- Layer the base. In a tall glass, layer sweet beans, sliced banana, nata de coco, kaong, and macapuno across the bottom.
- Add the ice. Pile shaved ice on top, mounding it well above the rim of the glass.
- Top it. Add a scoop of ube halaya and a slice of leche flan on top of the ice.
- Optional scoop. Add a scoop of ube or vanilla ice cream if using.
- Finish. Sprinkle with toasted pinipig if using, then pour evaporated milk generously over the top right before serving.
- Mix and eat. Serve with a long spoon and stir everything together before the first bite — that's the whole point of the name.
Kitchen tip: No shaved ice machine? Pulse ice cubes in a food processor in short bursts, or freeze water in a shallow pan and scrape it with a fork for a rough, snow-like texture.
Tips & variations
- Halo-halo bar: for a party, set out all the mix-ins separately and let guests build their own glass.
- Extra toppings: jackfruit (langka), sweet corn, and pastillas (milk candy) are common additional layers.
- Sweeter finish: a drizzle of condensed milk in addition to evaporated milk makes for a richer, sweeter result.
Frequently asked questions
What does "halo-halo" mean?
It's Tagalog for "mix-mix," referring directly to the instruction to stir everything together before eating rather than eating the layers separately.
Can I make halo-halo without special Filipino ingredients?
A simplified version works with just shaved ice, canned sweet beans or fruit cocktail, evaporated milk, and a scoop of ice cream — you'll lose some authenticity but keep the spirit of the dish.
Is halo-halo the same as Hawaiian shave ice?
No — Hawaiian shave ice is mainly flavored syrup over ice. Halo-halo is built from multiple distinct sweet components layered together and mixed, closer in spirit to Southeast Asian shaved-ice desserts like Malaysian ais kacang.
Can I prep components ahead of time?
Yes — the jarred mix-ins keep well refrigerated, and ube halaya or leche flan can be made or bought days ahead. Only assemble with the ice right before serving so it doesn't melt.
