Comments on: Halo-halo at Home

By: Katrins Foods

Katrins Foods — Sat, 18 Jul 2009 12:05:14 +0000

Another quick treat for Bottlend Nata is to mix it with a can of evaporated milk and crushed ice. Try it!

This tip is from Katrins Foods
Producer of Quality Bottled Sweet Kaong and Nata de Coco

By: isabella

isabella — Mon, 09 Mar 2009 13:18:31 +0000

MM,

I like your ice shaver, can you tell me where you bought your ice shaver?Any brand name?

Thanks.
Isabella

By: ali

ali — Sat, 07 Jun 2008 17:30:16 +0000

where i can find halo halo recipe i only find here. what is halo halo and what it is used for. but i dont find the method for making halo halo dessert.

By: pam relampagos

pam relampagos — Wed, 04 Jul 2007 05:16:57 +0000

yes, it is indeed a top filipino dessert. I worked at Shangri-la’s Mactan Resort and Spa in Cebu for almost three years (as chef de partie for the pastry kitchen) and I’ve often watched over the lifestyle resto Tides where we did live cooking and food preparation, I manned the halo-halo corner and it never failed to marvel foreign and local tourists alike. I deliciously called it the National Dessert and I tooked delight in naming every ingredient and that act always wowed every guest, even the ones with non-adventurous palates.Halo-halo is at its greatest with the presence of sweetened sab-a bananas, deliciously made leche flan. I need to have a acquired taste for the toasted pinipig on my halo-halo, I am already comfortable with the cornflakes, but I know the real halo-halo would have the pinipig and most importantly, evaporated milk. No other milk would work. The size of ice flakes matter too, it would be a disaster if the crushed ice are of pea size chunks. At the hotel, we were contented with using bottled nata de coco, kaong, corn kernels, white and red monggo beans and halaya. I would suggest making the real halaya from scratch using boiled and mashed ube, (never the ube powder)

By: dhayL

dhayL — Wed, 09 May 2007 20:23:48 +0000

i love making halo-halo during summer months whether making at home or when we go up the cottage. Like what you said, i take shortcuts too, as most of the ingredients are now readily available in asian stores, it really makes it easy for us. I like mine with lots of langka, ube and leche flan!

By: aisa

aisa — Fri, 25 Mar 2005 22:52:26 +0000

yah..malaysia and indonesia have halo halo ..its called ice kacang