Shaved ice and evaporated milk topped with sweetened red and white beans, jelly gulaman, sliced caramelized banana, diced mango, diced pineapple, ube ice cream, shaved coconut, and toasted crunch rice puffs. DOLE® Chef-Ready Cuts Diced Pineapple.
Allergens: Dairy (Butter)
HALO-HALO INGREDIENTS:
10 cups
Shaved ice
1¼ cups
Sweetened condensed milk
1¼ cups
DOLE® Chef-Ready Cuts Pineapple Cubes, thawed
1¼ cups
DOLE® Chef-Ready Cuts Mango Cubes, thawed
¾ cup
Sweet red beans, canned
¾ cup
White bean, canned
¾ cup
Green Jelly Gulaman, sub-recipe, large
1¼ cups
Caramelized Bananas, sub-recipe
2½ cups
Ube ice cream
¾ cup
Shaved coconut, dried
¾ cup
Rice puffs, toasted
¾ cup
Strawberry Jelly Gulaman, sub-recipe, large diced cubes
GREEN JELLY GULAMAN INGREDIENTS:
3¾ cups
Pineapple juice, divided
¼ teaspoon
Green food coloring
¼ cups
Lime juice, fresh
4- 7gram packets
Gelatin , powder
CARAMELIZED BANANA INGREDIENTS:
1 cup
DOLE® Chef-Ready Cuts Sliced Bananas, thawed
2 Tablespoons
Butter
2 Tablespoons
Brown sugar
STRAWBERRY JELLY GULAMAN INGREDIENTS:
3½ cups
Pineapple juice, divided
½ cup
DOLE® Chef-Ready Frozen Strawberry Purée, thawed
2 Tablespoons
Grenadine
4 – 7gram packets
Gelatin , powder
GREEN JELLY GULAMAN DIRECTIONS:
In a medium size pot, combine 3 cups pineapple juice with green food coloring and bring to a boil.
In a medium size bowl, whisk together remaining pineapple juice, lime juice and gelatin together in a bowl and allow to sit for 1 minute.
Pour hot pineapple juice into bowl and whisk to combine.
Pass liquid through fine mesh strainer and into an 8.5” x 10” x 4” container; allow to cool in refrigerator until firm, about 1½ to 2 hours.
Once cooled and firm, remove from mold and cut jelly gulaman to large ½” diced cubes.
CARAMELIZED BANANAS DIRECTIONS:
Melt butter in pan; add brown sugar and leave on medium-high heat until melted
Add thawed sliced bananas and cook until golden and syrupy. Set aside.
PREPARE STRAWBERRY GULAMAN DIRECTIONS:
In a medium size pot, combine 3 cups pineapple juice with grenadine and bring to a boil.
In a medium size bowl, whisk together remaining pineapple juice, strawberry purée and gelatin together in a bowl and allow to sit for 1 minute.
Pour hot pineapple juice into bowl and whisk to combine.
Pass liquid through fine mesh strainer and into an 8.5” x 10” x 4” container; allow to cool in refrigerator until firm, about 1½ to 2 hours.
Once cooled and firm, remove from mold and cut jelly gulaman to large ½” diced cubes.
TO SERVE:
In serving bowl, add 1 cup shaved ice.
Drizzle with 2 tablespoons of sweeten condensed milk.
Garnish with ¼ cup scoop of ube ice cream.
Finish with 2 tablespoons each of pineapple cubes, mangos cubes, caramelized bananas, 1 tablespoon each of strawberry jelly gulaman, sweet red bean, white bean, green jelly gulaman, shaved coconut, and toasted rice puffs.
