The real secret to crafting a truly traditional Halo-Halo lies not in the ice, nor the milk, but in tracking down those colorful, exotic toppings that give this Filipino dessert its signature flair. From chewy nata de coco and sweet kaong, to vibrant ube halaya and delicate leche flan, it’s these hard-to-find gems that transform simple shaved ice into a layered masterpiece of textures and flavors.
Fortunately, a quick trip—or if you're anything like me, two—to your nearest Filipino or Southeast Asian grocery store should cover your ingredient checklist. Most of them carry ready-made jars of the essential goodies, which saves you hours in the kitchen.
Once you have your toppings assembled, the rest is a breeze. Think of it like building a tropical sundae—but instead of scoops of ice cream, you’re layering crushed ice and drizzling sweet evaporated milk over it. A spoonful of this, a sprinkle of that, and your Halo-Halo ("mix-mix") is ready to be enjoyed. Honestly, at this point, assembling it is as easy as tossing a salad—if your salad happened to be made of beans, fruit preserves, jellies, and ice.
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