There’s always a good time to go back to traditional food favorites. Summer is no exception – and nothing screams summer in the Philippines more than halo-halo. Whether it’s as a childhood treat or casual panghimagas, there’s something about halo-halo that connects people. The gastronomic awe that comes with the first dip of the spoon. The sense of wonder from watching colorful sangkap bob with every stir. People of all ages may have, at least once in their lives, been mesmerized by the likes of this summer treat.
And so, we’re bringing back this classic with a twist. Coming center-stage is Chef Sau del Rosario’s exclusive concoction, which breaks boundaries by using local papaya as the base. You can’t go wrong with this ice and carabao milk mix, but peppered with all the good stuff – ice cream, leche flan, nata de coco, saba banana, kaong-it’s a throwback that’s sure to take your taste buds on cloud nine.
Preparation Time 10 minutes | Serves 2
- 2 tablespoons saba banana, sweetened
- 2 tablespoons jackfruit, sweetened
- 2 tablespoons macapuno balls, store-bought
- 2 tablespoons chickpea (garbanzo beans). sweetened
- 2 tablespoons nata de coco, store-bought
- 2 tablespoons kaong, store-bought
- 2 tablespoons sago
- 4 tablespoons leche flan
- 2 cups ice, shaven
- 2 medium scoops ube ice cream
- 12 cup carabao milk
- 2 tablespoons pinipig
- 1 whole papaya
1.) In a bowl, mix all the ingredients except the leche flan, ice, ice cream, milk, and pinipig.
2.) Cut the papaya horizontally into equal parts. Clean the 2 slices by scraping the seeds and membrane with a spoon.
3.) Fill the papayas with ice and top with the mixed ingredients. Add the leche flan, ice cream, and pinipig.
4.) Pour the carabao milk into the papaya and serve.
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