Have the sauce chill on the counter before placing it into the fridge for about 30 minutes–you don’t want this to melt your snow during assembly. Final texture of caramel sauce with bananas Remove from the heat and add a little salt at the end to balance out the sweetness. Remember the sauce will continue to thicken while it cools down. You should stop when the thickness is the consistency of molasses. Cook for another six minutes while stirring continuously. Reduce heat to medium-low and add the banana slices. This should take about five minutes from the start. Stir occasionally and continue to cook until it thickens to the consistency of honey. I used a snow cone machine.įor the caramelized banana layer, I made a simple sauce by adding brown sugar and water in a pan over medium heat and waited for it to begin to boil. Shaved ice: the easiest way to make shaved ice is to blend ice cubes and this helps a lot if you have a pretty strong blender.I used a store-bought mix and made my own at home. Leche flan: this type of Filipino flan can be found at a local Filipino store or even a restaurant, however, you can use other types of flan too.You can typically find these in your local American grocery store. Evaporated milk: for this recipe, you need evaporated milk.Macapuno: coconut preserve that has pieces of coconut strings. Like many halo-halo recipes, this recipe calls for a lot of premade ingredients that you can buy in your local Asian grocery store or even online. I like to amp it up a notch and also add ice cream because why not? Ingredients Filipno style leche flan While I’ve had plenty of halo-halo throughout the years, I reaaallly loved Razon’s (a chain style restaurant in the Philippines) style halo-halo because of the flavor profile and simplicity of the basic five ingredients: coconut strips (macapuno), caramelized banana sauce, shaved ice, evaporated milk, and leche flan (Filipino style flan). What makes this halo-halo recipe different? My first halo halo at Razon’s in the PI, in 2010! For instance, Razon’s style halo-halo is specific to this restaurant. Although there has been some controversy over people adding a little much in halo-halo, but I digress.ĭifferent styles of halo-halo also change depending on the restaurant or the home you’re eating at, whether that’s in the Philippines or in America. Traditional halo-halo versions include many more fillings like sago, sweetened beans, ube halaya, crispy rice, fruit slices, and more–really this list can be endless. Halo-halo is also very reminiscent of the Vietnamese dessert, chè ba màu. Interestingly, its origins can be traced back to pre-war Japanese migrants, who made kakigori (a Japanese shaved ice dessert) and settled in the Philippines during the early 20th century. This traditional Filipino dessert is a great spring and summertime treat (really it’s an anytime treat if you ask a Filipino). Unfortunately, I haven’t been able to find this style of halo-halo in the US, so I recreated a similar version with this recipe and am now reliving the days of being back on the islands! Traditional halo-halo Of the many, many food stops we had over the six week trip, we got to eat Razon’s of Guagua style halo-halo. In 2011, I was incredibly lucky to be able to visit the Philippines with my girlfriend’s family. Honestly, as a child, I would eat the ice cream on top and fish whatever I liked best from the bottom. Halo-halo in Tagalog means “mix mix” as in this dessert is meant to be mixed together before eating–if you’re into that. It’s a collaboration of sweet and icy layers of caramelized banana sauce, rich coconut strings of macapuno jam, refreshing shaved ice, sweetened evaporated milk, and topped with slices of creamy leche flan. Razon’s style of halo-halo is different than the traditional–and it is DELICIOUS.
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