Halo-halo

Halo-halo, also spelledhaluhalo,Tagalogfor "mixed", is a popular cold dessert in thePhilippinesmade up ofcrushed ice,evaporated milkorcoconut milk,and various ingredients including side dishes such asubejam (ube halaya), sweetenedkidney beansorgarbanzo beans,coconut strips,sago,gulaman(agar),pinipig, boiledtaroor softyamsin cubes,flan, slices or portions offruit preservesand other root crop preserves.The dessert is topped with a scoop ofube ice cream. It is usually prepared in a tall clear glass and served with a long spoon.Halo-halois considered to be the unofficial national dessert of thePhilippines.
The origin ofhalo-halois traced to thepre-warJapanese Filipinosand the Japanesekakigōriclass of desserts. One of the earliest versions ofhalo-halowas a dessert known locally asmonggo con hielo(derived from theSpanish Filipinodessertmaíz con hielo) ormongo-ya,which consisted of onlymung beans(Tagalog:monggoormunggo, used in place of redazuki beansfromJapan), boiled and cooked in syrup (minatamis na monggo), served on top of crushed ice with milk and sugar. Over time, more native ingredients were added, resulting in the creation and development of the modernhalo-halo. One difference betweenhalo-haloand its Japanese ancestor is the placement of ingredients mainly under the ice instead of on top of it. The originalmonggo con hielo, type can still be found today, with similar variations usingsweet corn(mais con hielo) orsababananas(saba con hielo).
Some authors specifically attributehalo-haloto the 1920's or 1930'sJapanese migrantsin theQuinta MarketofQuiapo, Manila, due to its proximity to theInsular Ice Plant, Quiapo's main ice supply.TheInsular Ice Plantwas built in 1902 by theAmericans, which became the ice supplier for thePhilippines. Although the ice plant was built, it was not the first introduction of ice in the Philippines. In the mid-19th century, theUnited Statesimported ice fromWenham Laketo different countries, includingIndia,Australia, and the Philippines.
Halo-halocan also be spelled "haluhalo", both are accepted by theCommission on the Filipino Language. The word is anadjectivemeaning "mixed [together]" inTagalog, a reduplication of theTagalogverbhalo"to mix".
There is no standard sized set of ingredients forhalo-haloas the ingredients can vary widely, but the dessert usually includessugar palmfruit (kaong),coconut sport(macapuno),sabaplantainscooked in syrup (minatamis na saging),jackfruit(langkâ), agar jellies (gulaman),tapioca pearls,nata de coco,sweet potato(kamote), sweetened beans, cheese, pounded toasted young rice (pinipig), andice cream. The ingredients are placed in specific positions; the fruit, beans, and other sweets are placed at the bottom, followed by shaved ice, and are then topped with either a combination ofleche flan,ube halaya(mashedpurple yam), orice cream.Evaporated milkorcoconut milkis poured into the mixture upon serving.There are various local and regional varieties of halo-halo throughout the country, which include different and/or additional ingredients than those previously listed, including sweetenedwintermelon,durian, and strawberry ice cream, among others.
A similarVisayandessertbinignit, commonly calledbilo-bilo, is also referred to as "ginataang halo-halo" inTagalog("halo-haloincoconut milk"), commonly shortened to "ginataan". It is mostly the same ingredients, although the platter is usually served hot.
Halo-halowas featured in season 1, episode 2 ofAnthony Bourdain: Parts Unknownwhen its hostAnthony Bourdainvisited aJollibeebranch, a Filipino fast-food restaurant, inLos Angeles. Bourdain praised the dessert and called it "oddly beautiful". He also posted a photo of the dessert on hisTwitteraccount.The show featured the dessert again in season 7, episode 1 when Bourdain learns how Filipinos make the dessert.
Halo-halowas also featured as a Quickfire Challenge dish season 4, episode 7 of the Americanreality televisionseriesTop Chef.AmericancontestantDale Taldeprepared the dessert, which featured avocado, mango, kiwifruit, and nuts. Talde was named one of the top three Quick fire Challenge dishes by guest judgeJohnny IuzzinniofJean Georges. Talde also made the dish in a later episode.
The dessert was featured on a "Delicious Destinations" edition episode ofBizarre Foods.
Halo-halohas a wide range of where it can be found, from food stands to 5-star hotels.Filipino fast-food restaurants like Jollibee,Max's,Mang Inasal, andChowkingservehalo-halo.