Modern Halo-Halo

 

For the Pinipig Dust

  • 20 g pinipig
  • 10 g white sugar

  1. Toast pinipig.
  2. Add sugar.
  3. Transfer the mixture to a grinder.
  4. Grind until it looks like powder

For the Leche Flan

  • 80 g milk
  • 28 g egg
  • 14 g sugar

  1. Preheat oven at 350°F.
  2. Whisk egg and sugar in a bowl.
  3. Slowly incorporate the egg mixture to the milk.
  4. Whisk until combine. Strain.
  5. Transfer the mixture to a bowl.
  6. Bake flan in a baine marie.

For the Red Bean Streusels

  • 30 g All Purpose flour
  • 15 g White sugar
  • 15 g Butter

  1. Cut butter pea size
  2. Combine flour and sugar.
  3. Cut in butter into the flour mixture.
  4. In a non-stick pan, toast the mixture over low heat.
  5. Mix in red beans.

For the Macapuno Mousse

  • 30 g macapuno, bottled
  • 100 ml coconut cream
  • 20 ml coconut milk
  • 10 g gelatin
  • 40 g whipping cream

  1. Bloom gelatin
  2. In a pan, combine macapuno, cocnut cream and coconut milk.
  3. Cook over low heat until macapuno is soft.
  4. Blend the mixture until fine. Strain.
  5. Return the mixture to the pan. Add gelatin. Cool.
  6. In a bowl, whisk cream until medium peak.
  7. Fold in cream to the macapuno mixture.
  8. Transfer to desired mold. Let it set.

For the Banana Chips

  • 1 pc banana (Lakatan)
  • 2 g glucose
  • 5 ml water

  1. Slice bananas thinly.
  2. In a parchment paper, lay the bananas in desired form. Place another parchment on top.
  3. Cook bananas over low heat.
  4. Combine glucose and water.
  5. Once banana is cooked, coat it with glucose mixture.

For the Kaong Sauce

  • 40 g kaong
  • 10 g kaong syrup
  • 5 g sugar
  • 80 g water

  1. Combine all ingredients together.
  2. In a saucepan, simmer mixture until kaong is tender. Add water if needed.
  3. Blend the mixture. Strain. Adjust sweetness if needed.

For the Ube Ice Cream

  • 50 g ube halaya
  • 25 ml cream
  • 25 ml milk
  • 15 g white sugar

  1. In a pot, combine ube halaya, cream, milk and sugar.
  2. Make sure that the ube halaya is totally incorporated in the mixture.
  3. Strain the mixture to remove small residue
  4. Transfer in a squeeze bottle.
  5. In a cold bowl, put liquid nitrogen.
  6. Quickly squeeze droplets of ube mixture.
  7. Once freeze, scrape the mixture. Transfer in a cold bowl.

For the Ube Ice Cream

  • 50 g ube halaya
  • 25 ml cream
  • 25 ml milk
  • 15 g white sugar

  1. In a pot, combine ube halaya, cream, milk and sugar.
  2. Make sure that the ube halaya is totally incorporated in the mixture.
  3. Strain the mixture to remove small residue
  4. Transfer in a squeeze bottle.
  5. In a cold bowl, put liquid nitrogen.
  6. Quickly squeeze droplets of ube mixture.
  7. Once freeze, scrape the mixture. Transfer in a cold bowl.

For the Langka Ice Cream

  • 50 g langka syrup
  • 125 ml cream
  • 2 pcs egg yolks
  • 1 tbsp sugar

  1. In a pan, combine cream and langka syrup. Skim.
  2. In a separate bowl, whisk egg yolks and sugar together.
  3. Temper the two mixture. Cook it until nappe consistency
  4. Transfer in a squeeze bottle.
  5. In a cold bowl, put liquid nitrogen.
  6. Quickly squeeze droplets of langka mixture.
  7. Once freeze, scrape the mixture. Transfer in a cold bowl.

For the Kaong Ice Cream

  • ½ c kaong syrup, green
  • 2 g agar agar
  • 250 ml liquid nitrogen

  1. Get the syrup of bottled kaong.
  2. In a pan, mix the two ingredients together.
  3. Transfer to squeeze bottle.
  4. Pour liquid nitrogen in a cold bowl.
  5. Slowly squeeze droplets of kaong syrup mixture.
  6. Once it freezes, scrape it out.

For the Nata de Coco Ice Cream

  • ½ c nata de coco syrup, red
  • 2 g agar agar
  • 250 ml liquid nitrogen

  1. Get the syrup of bottled nata de coco.
  2. In a pan, mix the two ingredients together.
  3. Transfer to squeeze bottle.
  4. Pour liquid nitrogen in a cold bowl.
  5. Slowly squeeze droplets of nata de coco syrup mixture.
  6. Once it freezes, scrape it out.

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1 Response

  1. Candy says:

    Hi. Excellent recipes! Where can I get agar agar in Manila?

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