Halo-Halo
Ingredients: sugar, water, eggs, coconut milk, condensed milk · 105 min cook time · 750kcal · ₩41,800
Ingredients
1cup sugar, to taste water, 4ea eggs, 1cup coconut milk, 1can condensed milk, 1pinch kosher salt, 2ea sweet corn, 1tsp vegetable oil, 3ea honey mango, 2ea lime, 1cup mango nectar, 1packet gelatin, 1block frozen coconut water, 1cup pandan condensed milk, 1cup red beans, 1cup macapuno, 1cup tapioca pearls, 1cup strawberries, 1cup palm seeds, 1cup pinipig, 1cup toasted coconut, 1pint ube ice cream
Instructions
1. Make the caramel by heating sugar and water in a pan without stirring until caramelized.
2. Prepare the corn by shucking, seasoning with sugar, salt, and oil, and baking at 350 degrees.
3. Whisk egg yolks, coconut milk, condensed milk, vanilla, and salt for the coconut leche flan custard, then strain.
4. Pour caramel into a baking dish, add the custard mixture on top, and bake in a water bath (bain marie) at 350 degrees.
5. Make the mango jello by blending mangoes, mixing with mango nectar, lime zest, lime juice, and bloomed gelatin, then chilling.
6. Shave frozen coconut water using an ice shaver.
7. Assemble the halo-halo in a tall glass by layering shaved ice, leches flan, pandan condensed milk, sweet red beans, macapuno, tapioca pearls, mango jello, sweet corn, strawberries, palm seeds, pinipig, toasted coconut, and topping with ube ice cream.
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