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Pinoy Meryenda: Halo-Halo

Halo-halo is most probably the most popular Pinoy dessert not only here in the Philippines but also abroad. It's a visual feast of colors of its different ingredients, a melange of flavors and texture, and a perfect cooler/dessert. 
There are a thousand and one ways of making halo-halo but basically it's just a mix of crushed iced, milk, sugar and the works (leche flan, ube halaya, kaong, nata, sago, sweetened beans, minatamis na saging, sweet potato, fresh fruit , and a whole lot more - yeah lots of it.). It is also often topped with ice cream, most popular of which is the ube (purple yam) flavor.

And popular as it is, it is even made even more special (and interactive) as restaurants and hotels offer a Halo-halo buffet where you can concoct and mix your own halo-halo to your hearts content. A staple during the weekday lunch buffet at Days Hotel Iloilo and one my favorites stations is their halo-halo corner. There I can mix and match to my hearts content every quality ingredient for a delicious halo-halo and not just a mix of colorful sagos, ice and milk. I usually don't put sugar when I make my halo-halo.
Buko Halo-Halo at The Promenade at Days Hotel Iloilo.
Also, Freska Hometown Buffet offers a halo-halo station that comes with  sorbetes (popularly referred to as "dirty ice cream") in the authentic sorbetes container and stand. And with that I made a less traditional halo-halo, just a mix of ube sorbetes, sweetened coconut and sago to add color. Namit gid!
And here's a simple home-made halo-halo made with fresh slices of bananas, green and yellow Jell-o, cream-style corn, minatamis na saging (sweetened bananas),  shaved ice, evaporated milk and a little sugar. It's just  throwing in what's available in the fridge!

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