Evaporated milk or coconut milk is poured into the mixture upon serving. 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 of leche flan, ube halaya (mashed purple yam), or ice cream. There is no standardized set of ingredients for halo-halo as the ingredients can vary widely, but the dessert usually includes sugar palm fruit ( kaong), coconut sport ( macapuno), saba plantains cooked 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), and ice cream. The spelling of " halo-halo" is considered incorrect by the Commission on the Filipino Language, which prescribes " haluhalo." The word is an adjective meaning "mixed " in Tagalog, a reduplication of the Tagalog verb halo "to mix." Description Buko halo, a combination of halo-halo and buko salad, usually served directly on coconut shells ![]() In the mid-19th century, the United States imported ice from Wenham Lake to different countries, including India, Australia, and the Philippines. ![]() ![]() Although the ice plant was built, it was not the first introduction of ice in the Philippines. The Insular Ice Plant was built in 1902 by the Americans, which became the ice supplier for the Philippines. Some authors specifically attribute halo-halo to the 1920s or 1930s Japanese migrants in the Quinta Market of Quiapo, Manila, due to its proximity to the Insular Ice Plant, Quiapo's main ice supply. The original monggo con hielo, type can still be found today, with similar variations using sweet corn ( mais con hielo) or saba bananas ( saba con hielo). One difference between halo-halo and its Japanese ancestor is the placement of ingredients mainly under the ice instead of on top of it. Over time, more native ingredients were added, resulting in the creation and development of the modern halo-halo. One of the earliest versions of halo-halo was a dessert known locally as monggo con hielo (derived from the Spanish Filipino dessert maíz con hielo) or mongo-ya, which consisted of only mung beans ( Tagalog: monggo or munggo, used in place of red azuki beans from Japan), boiled and cooked in syrup ( minatamis na monggo), served on top of crushed ice with milk and sugar. The origin of halo-halo is traced to the pre-war Japanese Filipinos and the Japanese kakigōri class of desserts. Halo-halo is considered to be the unofficial national dessert of the Philippines. It is usually prepared in a tall clear glass and served with a long spoon. The dessert is topped with a scoop of ube ice cream. Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam ( ube halaya), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman ( agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. ![]() Halo-halo made in San Diego County, California.
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