Halo-halo












Halo-halo is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold. Halo-halo comes from the Tagalog word "halo" meaning "mix".

It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert.

Ingredients:
  • 2 tablespoons kaong
  • 2 tablespoons nangka (jackfruit)
  • 2 tablespoons macapuno (a variety of coconut meat sold in bottles)
  • 2 tablespoons sweetened kidney beans
  • 2 tablespoons sweetened garbanzos
  • 2 tablespoons sweetened plantains
  • 2 tablespoons ube or yam
  • 2 tablespoons custard or creme caramel
  • 2 tablespoons sweetened corn kernels
  • crushed ice to fill glass
  • 2/3 evaporated milk a scoop of ice cream on top

Serving procedure:

  1. In a clear tall glass, place kaong, nangka, macapuno, beans, garbanzos and other sweets.
  2. Fill glass with shaved ice.
  3. Sprinkle sugar and top with either (or a combination of) leche flan, ube halaya, or ice cream.
  4. Condensed milk is poured into the mixture upon serving.

Leche Flan












Ingredients:

  • 12 egg yolks
  • 2 can condensed milk
  • 5 cans small evaporated milk
  • 2 cups fine white sugar
  • 2 tablespoon vanilla or
  • ¼ teaspoon grated dayap rind (optional)

Equipments:

  • Loaf pan or Square pan
  • Steamer
  • Strainer

Caramelizing Syrup :

  1. In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over low heat.
  2. Pale brown means sweeter and too dark means bitter.
  3. Once caramelized, pour the syrup in the pan and make sure to coat all the parts of the pan.

Custard Procedures:

  1. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix well. Remove any solids by using a strainer.
  2. Pour the mixture in the pan and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
  3. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
  4. Remove the pan and let it cool at room temperature.
  5. Refrigerate for several hours before serving.

To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Cassava Cake











Ingredients:

Cake:
  • 2 Lbs Grated Cassava
  • 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
  • 1 12 oz. Can Evaporated Milk 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
  • 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
  • 2/3 Cup Sugar
  • 3 Eggs plus 3 Egg Whites
  • 1 Cup Grated Coconut
Toppings:
  • 3 Egg Yokes
  • 1/3 Cup Reserved Sweetened Condensed Milk
  • 1/3 Cup Reserved Coconut Milk
  • 1/3 Cup Reserved Coconut Cream
Procedure:
  1. Preheat oven to 325° f.
  2. In large mixing bowl combine cake ingredients. Mix well.
  3. Pour equally into two large greased rectangular pans.
  4. Bake until top is no longer liquid (approximately 30 minutes).
  5. Mix topping ingredients well and spread evenly on the two cakes.
  6. Bake an additional 20 to 30 minutes.
  7. Cool cakes completely.
  8. Slice each cake into 24 equal squares.