Divide between 6 shallow 4-ounce ramekins, swirling the mixture around to coat the bottom surface completely.Ģ. Cook until the sugar has dissolved and the mixture turns amber in color, 6 to 8 minutes. Make the caramel: In a small saucepan, combine the sugar and water over medium-high heat. “If it tastes good, it tastes good,” Dungca laughs. The pair make their own flan in house Dungca’s is green with the addition of pandan, and his halo-halo is crowned with puffed rice. Both are layered with jellies, beans, nata de coco, and ube halaya.īatiste uses ube ice cream from Magnolia-a favorite in the Philippines-to top her halo-halo, whereas Dungca prepares his own ube ice cream. At Pogiboy, Dungca prepares a taro milk that contributes both flavor and additional purple color. The vehicle doesn’t matter as much as the ingredients.Īt B Sweet, Batiste glazes the halo-halo in just condensed milk instead of including evaporated milk, because the rest of the ingredients are sweet and creamy enough. Once the ice has been shaved, ingredients can be layered from bottom to top in a tall sundae glass, a cup, or even a wide bowl. “My mom used to do it with a hand shaver.” It takes a tool or two and it also takes going to an Asian market-a Seafood City type of place,” Batiste says.
“I definitely think you can make it at home. What it does require is time spent assembling the ingredients, shaving the ice, and then building the dream sundae. “We kind of make a big deal about it.”īecause halo-halo doesn’t require strict measurements or difficult techniques, making it at home is entirely doable. “We have like 13 different things in our halo-halo,” Batiste explains. She did, however, instill a deep appreciation for the summertime treat in Batiste and taught her to never skimp on ingredients. “I remember people had asked, ‘Do you not have corn in ?’” Batiste’s mom, who hailed from Quezon City, never prepared her halo-halo with corn. “Different parts of the Philippines halo-halo differently,” says Barb Batiste, the chef and owner of B Sweet and Big Boi. A scoop of ube ice cream and flan are the cherry on top. Beans-red, mung, or even garbanzo-alongside ube halaya, melt on the tongue while strips of jackfruit provide some bite. There’s the bounce of jellies, dyed bright hues. There’s the crunch of ice, softened by drizzles of both evaporated and condensed milk. It can be anything-as long as you have the jellies, your shaved ice, your flan, your ice cream.” “I grew up in the Philippines and there’s no right or wrong way of doing it,” explains Paolo Dungca, one of the chefs behind DC’s Filipino fast casual concept, Pogiboy. And then there’s halo-halo, a Filipino shaved ice sundae bursting with colors, flavors, and textures.Īlthough halo-halo has ingredients that are somewhat consistent, crafting the shaved ice does not require strict rules. Japan’s ujikintoki, a type of kakigori, is vivid green thanks to the addition of matcha. Taiwanese shaved ice comes out in ribbons and is served with boba, rice balls, and freshly cut fruit. In Korea, there’s mountains of fluffy bingsu, its peaks spilling over with sticky red beans. Every country has its own version of shaved ice.
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