Halo-Halo

2019 Pairings - Asia - Philippines) 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.

Halo-Halo

Total TimeTotal Time: 4 hours

ServingsServings: 10

Ingredients

7-¼ cups DOLE Pineapple Juice divided

¼ teaspoon green food coloring

¼ cups fresh lime juice

8 packets 7 gram size gelatin powder divided

½ cup DOLE Chef-Ready Diced Strawberry, pureed

2 Tablespoons grenadine

1 cup DOLE Chef-Ready Cuts Sliced Bananas partial thawed

2 Tablespoons butter

2 Tablespoons brown sugar

10 cups finely shaved ice

1-¼ cups sweetened condensed milk

1-¼ cups DOLE Chef-Ready Cuts Pineapple Cubes thawed and/or DOLE Tropical Gold Pineapple Tidbits

1-¼ cups DOLE Chef-Ready Cuts Mango Cubes thawed

¾ cup sweet red beans rinsed and drained

¾ cup white beans rinsed and drained

¾ cup green jelly gulaman sub-recipe large diced

1-¼ cups caramelized bananas sub-recipe

2-½ cups ube ice cream

¾ cup unsweetened shaved coconut

¾ cup rice puffs toasted

¾ cup strawberry jelly gulaman sub-recipe large diced

Directions

  1. To Prepare Green Jelly Gulaman:

    1. In a medium size pot, combine 3 cups pineapple juice with green food coloring and bring to a boil.

    2. In a medium size bowl, whisk together 3/4 cup pineapple juice, lime juice and 4 packets gelatin together in a bowl and allow to sit for 1 minute.

    3. Pour hot pineapple 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 1.5 to 2 hours.

    5. Once cooled and firm, remove from mold and cut jelly gulaman to large half inch diced cubes.

  2. To Prepare Strawberry Gulaman:

    1. In a medium size pot, combine 3 cups pineapple juice with grenadine and bring to a boil.

    2. In a medium size bowl, whisk together 1/2 cup pineapple juice, strawberry purée and 4 packets gelatin together in a bowl and allow to sit for 1 minute.

    3. Pour hot pineapple 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 1.5 to 2 hours.

    5. Once cooled and firm, remove from mold and cut jelly gulaman to large half inch diced cubes.

  3. To Prepare Caramelized Bananas:

    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.

  4. 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.

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