Print

Creamy Halo-Halo Dessert Recipe with Ube and Leche Flan Layers Made Easy

creamy halo-halo dessert - featured image
Print Recipe

A creamy and layered Filipino halo-halo dessert featuring velvety leche flan, sweet ube halaya, and a mix of sweet beans and jellies, topped with crushed ice and pinipig for a delightful texture and flavor experience.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • 1 can (14 oz / 400g) sweetened condensed milk
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 cup granulated sugar (for caramel)
  • 1 teaspoon vanilla extract
  • 1 cup ube halaya (purple yam jam), homemade or store-bought
  • 1/2 cup coconut milk
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter (softened)
  • 1/2 cup sweetened red mung beans
  • 1/2 cup sweetened white kidney beans (lima beans)
  • 1/2 cup macapuno (sweetened coconut strings)
  • 1/4 cup nata de coco (coconut gel cubes)
  • 1/2 cup kaong (sugar palm fruit)
  • 1 cup shaved or crushed ice (preferably from frozen coconut water or plain water)
  • Pinipig (toasted rice flakes) for crunch
  • Leche flan caramel sauce (reserved from caramelizing sugar)
  • Optional: a scoop of ube ice cream for extra indulgence

Instructions

  1. Make the caramel: Melt 1 cup granulated sugar over medium heat without stirring for 5-7 minutes until deep amber. Pour caramel into flan mold, coating bottom evenly. Set aside to harden.
  2. Prepare leche flan mixture: Whisk 6 egg yolks gently. Combine sweetened condensed milk, evaporated milk, and vanilla extract. Slowly pour milk mixture into eggs while whisking gently. Strain through fine sieve.
  3. Cook leche flan: Pour mixture over hardened caramel in mold. Cover tightly with foil. Steam over medium heat for 30-35 minutes or bake in water bath at 350°F (175°C) for 45-50 minutes until set but slightly jiggly. Cool completely and refrigerate at least 4 hours or overnight.
  4. Prepare ube layer: In saucepan, combine ube halaya, coconut milk, sugar, and butter. Cook over low heat, stirring constantly until smooth and slightly thickened (8-10 minutes). Cool completely.
  5. Assemble halo-halo: In clear serving glasses, layer sweetened beans, macapuno, nata de coco, and kaong at bottom. Add a generous scoop of ube mixture, then a slice or spoonful of chilled leche flan.
  6. Add crushed ice: Top layers with crushed ice, drizzle leche flan caramel sauce, and sprinkle pinipig. Optionally, add a scoop of ube ice cream.
  7. Serve immediately with a long spoon to mix layers while eating.

Notes

Watch caramel closely to avoid burning. Use room temperature eggs for smooth custard. Steam leche flan with simmering water, not boiling. Cover flan tightly to prevent water droplets. Stir ube layer constantly to prevent sticking. Prepare leche flan a day ahead and ube layer same day for easy assembly. Chill serving glasses before assembling. Use blender to crush ice if no shaved ice machine is available.

Nutrition

Keywords: halo-halo, ube, leche flan, Filipino dessert, creamy dessert, layered dessert, summer dessert, Filipino comfort food

Find it online: https://evabake.com/creamy-halo-halo-dessert-recipe-with-ube-and-leche-flan-layers-made-easy/