Low Sodium Halo-Halo
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Learn more →Ingredients
4 servings
For the leche flan
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk, divided
- ½ cup sugar
- ½ tsp vanilla extract
For assembly
- ½ cup ube halaya (purple yam jam), store-bought or homemade
- 1 can (15 oz) sweetened red beans (kaong or red kidney beans in syrup)
- 1 can (15 oz) sweetened white beans (white kidney beans in syrup) or additional red beans
- ½ cup nata de coco (coconut gel), drained
- ½ cup kaong (sugar palm fruit in syrup), drained
- ½ cup sweetened jackfruit (langka), drained and roughly chopped
- ½ cup sweetened saba banana (or ripe plantain), sliced
- ½ cup red gelatin (gulaman), cut into ½-inch cubes
- ½ cup green gelatin (gulaman), cut into ½-inch cubes
- 8 cups shaved ice or crushed ice
- 1 cup evaporated milk (from the divided can above), for drizzling
For serving
- 4 scoops ube ice cream
- 4 pinipig (toasted puffed rice), for garnish (optional)
Instructions
- 1
Make the leche flan: Preheat the oven to 325°F (165°C). Place the sugar in a small saucepan over medium heat, swirling occasionally, until it melts into a deep amber caramel, about 6–8 minutes — watch closely once it begins to color, as it can burn quickly. Immediately pour the caramel into a 6-inch round baking pan (or divide evenly among 4 ramekins), tilting to coat the bottom. Set aside to harden, about 5 minutes.
- 2
In a medium bowl, whisk together the eggs, sweetened condensed milk, and 1/2 cup of the evaporated milk (reserve the rest for drizzling) until smooth. Stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into the caramel-lined pan to remove any air bubbles.
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