If you ever visit Mang Inasal, it is impossible not to taste halo-halo and dislike it. Halo-halo is a signature dessert of Mang Inasal. They serve halo-halo to every customer at the end of every meal. Some people say that the halo-halo should be the national sweet of the Philippines but it is adobo there is also debate about this but it is unofficially considered.
Let’s dive into the recipe and awaken your taste buds. The recipe below is completely in Mang Inasal style, from ingredient preparation to adding the toppings. Even a complete beginner can make the famous Halo-Halo with the help of this recipe. So, stay tuned and enjoy your homemade halo-halo!
There are two methods to prepare halo-halo. Some people prefer to prepare these ingredients at home as they consider them healthier and more beneficial. The second method is for those who prefer using ready-made bottles to prepare dessert quickly.
Today I will show you 9 halo-halo ingredients you can make at home. If you don’t want to prepare them at home, you can simply buy them. When you prepare ingredients at home the quantity of ingredients is larger so, you can use them later to prepare halo-halo again.
Ingredients
Basic
1 tbs sweetened white beans
1 tablespoon red monggo beans
1 tbs minatamis na Langka (sweetened jackfruit)
1 tbs minatamis na saba (sweetened bananas)
1 tbs Macapuno (sweetened coconut)
1 tbs green gulaman
1 tbs red sago
1 slice leche flan
1 scoop ube or vanilla ice cream
2 cups yelo (Finely crushed ice)
Milk mixture (mixture of evaporated and condensed milk)
Barquillos (wafer sticks)
Procedure to Prepare Ingredients
Sweetened White Beans:
Get 1 cup of white beans and soak it overnight in water.
Drain, rinse, and simmer beans in water until tender (about 45 minutes).
Prepare syrup by adding 3 cups of water, 2 cups of white sugar and 2-3 pandan leaves.
Then add beans to syrup and simmer for about 45-1hr.
Let the beans for 10-15mins in syrup then drain and dry over towel paper.
Red Monggo Beans:
Soak the 1 cup of red mung beans in water for about 2-3 hours.
Drain, rinse, and simmer beans in water until tender (about 30-40 minutes).
Add 3 cups of water, 2 cups of white sugar, 2-3 pandan leaves and boil it to make syrup.
Then add the cooked beans in the syrup and simmer it on low heat for about 10-15 minutes.
Then let the beans in the syrup for 10-15 minutes to cool down.
Remove any extra syrup from the beans.
Now they are ready to use.
Minatamis na Langka (Sweetened Jackfruit):
Take ¼ kilo peeled Langka cut into thin strips.
Add 2 cups of water, ¼ kilo thinly sliced langka, 2 cups of sugar in a pan.
Simmer it for about 15-20 minutes until langka becomes tender and syrup infuses.
Now remove it from heat to cool it down and extract the extra syrup from it.
Minatamis na Saba (Sweetened Bananas):
Peeled and cut 1kilo saba into thick diagonal pieces.
Add 4 cups of water, 2 cups of sugar, 1kilo sliced saba and simmer it for about 30-40 minutes.
Simmer it until the saba becomes tender and fully coated with syrup.
Let cool down to use it in halo-halo.
Macapuno:
Grate one cup of niyog.
Add ¼ cup of water, ½ white sugar and 1 cup grated niyog.
You can add ½ tbs lemon extract and 2-3 pandan leaves for the best taste.
Simmer it for about 10-15 minutes until the syrup is absorbed by niyog and becomes sweetened and tender.
Let cool down before using in halo-halo.
Green Gulaman:
In a pot combine 4 cups of water, 25g of green unflavored gulaman, ½ cup of sugar and stir it until sugar dissolves completely.
Give it one gentle boil and then pour the mixture on a flat container and let it cool down.
Place it in the refrigerator for about 2-3 hours to fully set.
Then cut it into small pieces or desired shapes.
Red Sago:
In a pot, add 6 cups of water and 1 cup of sago pearls mixed with a few drops of red food colour and stir to prevent sticking.
Simmer for about 20-30 minutes until the pearls become translucent.
Turn off the heat, drain and rinse the sago with cold water.
Add ½ cup sugar and ¼ water in pot over low medium heat and stir it to make a syrup then add red sago and stir for 5 minutes.
Let cool it down to use later.
Leche Flan:
Take ¼ cup sugar in a round baking dish and heat it until it turns brown.
Take 4 medium-sized eggs, ½ cup condensed milk, ¼ cup evaporated milk, ⅛ tbs lemon extract and whisk together in a bowl.
Strain the mixture through a strainer in a sugar baking disk.
Cover the mixture with aluminium paper and steam it on low-medium heat for about 30-40 minutes.
Let cool the mixture and place it in the refrigerator for about 2 hours until fully set.
Slice the flan and serve as topping for halo-halo.
Ube :
Take 11/8 cup evaporated milk, 1 cup condensed milk, 1 cup coconut milk, ½ tbs salt, and 1 cup white sugar in a large pot and whisk it together to dissolve the sugar.
Then add 1 tbs ube flavouring and stir it to completely mixed.
Add 1 kilo ube grating (fresh ube boiling then peeling and grating) it will absorb all the mixture.
Whisk it together until smooth or well mixed.
Then add 3 tbs -½ cup margarine and 1 cup coconut cream simmer over low heat until it becomes smooth and absorbs all the moisture.
After it transfer to the refrigerator to firm well.
Instructions/Procedure
If the ingredients are ready Let’s get started!
Step 1:Prepare the Base
Start by adding yelo in a bowl, fill the bowl bottom with finely crushed ice, not too much ice because other ingredients are remaining.
Step 2: Layer the Sweetened Ingredients
On the top of ice make a layer of the following ingredients one by one :
1 tbs Sweetened white beans
1 tbs Red mongo beans
1 tbs Sweetened jackfruit (minatamis na langka)
1 tbs Sweetened saba bananas (minatamis na saba)
1 tbs Macapuno (sweetened coconut)
1 tbs Green gulaman (gelatin)
1 tbs Red sago (tapioca pearls
If you use any of the ingredients more than mentioned above the bowl will overflow because we have to adjust all the ingredients in the existing bowl.
Step 3: Add the Leche Flan
Place a slice of leche flan on top of the layered ingredients for added creaminess.
Step 4: Top with Ice Cream
Add a scoop of ube ice cream on the top of ingredients. You can also use vanilla ice cream but mang inasal preferred ube ice cream.
Step 5: Pour the Milk Mixture
Pour the milk mixture (a combination of evaporated milk and condensed milk) over all the ingredients and try to flow down to ice and mix with them.
Step 6: Garnish with Barquillos
Finally, garnish with barquillos (wafer sticks) to add crunch and visual appeal.
Step 7: Serve and Enjoy
Serve the halo-halo immediately with a spoon and straw in Mang Inasal style.
Why Mang Inasal halo-halo?
There may be a question in your mind about why I chose Mang Inasal halo-halo. The answer is that I have tried the halo-halo from all over the Philippines but the halo-halo from Mang Inasal is all over the best.
The Philippines’ most famous sweet, halo-halo, means mix-mix because it contains a variety of ingredients, which is why it has this name. It is equally liked by locals, foreigners, and travellers. Whether it is a hot summer or a cold winter, it is enjoy in both seasons. In summer, it provide a cold and yummy impression, and in winter, it can refresh your mind.
This dessert is also liked by many influencers and has been promoted by actresses such as: Dimples Romana, Angel Locsin,Empoy Marquez, Coco Martin, Jane de Leon and many others.
Want to make more delicious recipes of Mang Inasal lets visit the Mang Inasal sinigang na baboy and Mang Inasal Molo soup. recipes.
Nutritional Information (Per Serving)
Calories:
545-615 kcal
Protein:
13-15g
Fat:
19-25g
Carbohydrates:
92-105g
Sugars:
60-70g
Nutritional information will change if you change the quantity of ingredients.
Final Thoughts
In conclusion, if you have a sweet craving and want something different and delightful then must try Mang Inasal-style halo-halo. It must awaken your taste buds. This recipe is beginner-friendly and very easy to make. So, collect your ingredients and ready to taste the famous incredible halo-halo!
FAQs
Mang Inasal halo-halo is a famous Filipino dessert that contains toppings of ube ice cream, Langka, Leche flan, red sago, saba, gulaman, macapuno, white beans, red beans, a milk mixture and a crunch of barquillos on shaved ice.
The purple ingredient in halo-halo is ube. The most famous ingredient used as ice cream in desserts is ube in the Philippines. It is similar to vanilla ice cream.
Halo-halo should be in the bowl with a spoon and straw. There should be a crunch of barquillos for an appetizing look. This is the Mang Inasal style.
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