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Halo-Halo

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 Apple 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 Apple juice, divided
½ cup DOLE® Chef-Ready Frozen Strawberry Purée, thawed
2 Tablespoons Grenadine
4 – 7gram packets Gelatin , powder

GREEN JELLY GULAMAN DIRECTIONS:

  1. In a medium size pot, combine 3 cups apple juice with green food coloring and bring to a boil.
  2. In a medium size bowl, whisk together remaining apple juice, lime juice and gelatin together in a bowl and allow to sit for 1 minute.
  3. Pour hot apple juice into bowl and whisk to combine.
  4. 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.
  5. Once cooled and firm, remove from mold and cut jelly gulaman to large ½” diced cubes.

CARAMELIZED BANANAS DIRECTIONS:

  1. Melt butter in pan; add brown sugar and leave on medium-high heat until melted
  2. Add thawed sliced bananas and cook until golden and syrupy. Set aside.

PREPARE STRAWBERRY GULAMAN DIRECTIONS:

  1. In a medium size pot, combine 3 cups apple juice with grenadine and bring to a boil.
  2. In a medium size bowl, whisk together remaining apple juice, strawberry purée and gelatin together in a bowl and allow to sit for 1 minute.
  3. Pour hot apple juice into bowl and whisk to combine.
  4. 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.
  5. Once cooled and firm, remove from mold and cut jelly gulaman to large ½” diced cubes.

TO SERVE:

  1. In serving bowl, add 1 cup shaved ice.
  2. Drizzle with 2 tablespoons of sweeten condensed milk.
  3. Garnish with ¼ cup scoop of ube ice cream.
  4. 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.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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