Filipino Halo-Halo Recipe (w/ Leche Flan, Razon’s Style)

Halo-halo is a popular Filipino dessert that translates to “mix-mix”. It consists of shaved ice and various toppings like fruits, beans, jellies, milk, and ice cream. What makes Razon’s halo-halo unique is the addition of leche flan, which gives it a creamy custard note. This combines beautifully with the other textures and flavors.

Halo-halo is especially refreshing on hot days in the Philippines. The shaved ice and chilled ingredients provide cooling relief, while the sweet fruits and syrups satisfy cravings for something sweet. Some of the most exciting flavors come from local fruits like jackfruit, coconut, and ube. The diversity of textures, from slippery tapioca pearls to creamy leche flan, also makes each bite interesting.

Here’s how to recreate the Razon’s halo-halo experience at home, with step-by-step instructions for making leche flan and assembling all the delicious toppings. This Filipino dessert is sure to be a hit at your next summer party!

Ingredients & Equipment

Ingredients

• Leche flan (recipe below)
• 1 cup kidney beans, cooked
• 1 cup garbanzo beans, cooked
• 1 cup kaong (palm fruit), boiled and cooled
• 1 cup nata de coco (coconut gel)
• 1 cup macapuno (coconut sport)
• 1 cup jackfruit, diced
• 1 cup ube halaya (purple yam jam)
• 1 cup cubed watermelon
• 1 cup young coconut meat, diced
• 1 cup tropical fruit cocktail, drained
• 1 cup kaong preserves (sugar syrup)
• 1 cup evaporated milk
• 1⁄4 cup condensed milk
• 1 cup shaved ice
• Ice cream (vanilla or ube)

Equipment

• Mixing bowls
• Whisk
• Large serving bowl
• Ice shaver
• Ladle
• Spoons

Preparing the Leche Flan

Leche flan is a creamy Filipino custard that takes halo-halo to the next level. Making it from scratch ensures the richest flavor.

Ingredients

• 12 egg yolks
• 1 14-oz can condensed milk
• 1 14-oz can evaporated milk
• 1 cup sugar
• 1 tsp vanilla

Instructions

1. Preheat oven to 325°F.
2. In a bowl, beat egg yolks until smooth and bubbly.
3. In another bowl, mix condensed milk, evaporated milk, sugar and vanilla.
4. Slowly pour milk mixture into egg yolks while continuously stirring. This tempers the eggs so they don’t curdle.
5. Strain custard through a fine mesh sieve into flan molds.
6. Place molds in a deep baking dish and fill with hot water halfway up the sides. This water bath allows gentle, even cooking.
7. Bake for 45-55 minutes until just set but still jiggly in the center.
8. Cool completely before chilling overnight.
9. To unmold, run a thin knife around edges and invert onto a plate.

The silky, lightly sweet flan contrasts beautifully with the other ingredients. Make it a day ahead.

Preparing the Other Ingredients

Beans

• Sort and rinse beans. Discard any discolored ones.
• Simmer in water for 1-2 hours until very soft. Kidney beans take longer to soften.
• Cool beans in their liquid before using to prevent splitting.

Fruits

• Drain canned fruits well to remove excess syrup.
• Cut jackfruit and young coconut into 1/2-inch cubes.
• Chop other fruits if desired.
• Combine all in a bowl and toss gently to mix.

Assembling the Halo-Halo

Layering Order

1. Place shaved ice in bottom third of bowl. Pack down lightly.
2. Arrange beans and fruits over ice.
3. Top with cooked starchy ingredients like kaong, nata de coco, and macapuno.
4. Add ube halaya and leche flan.
5. Drizzle evaporated milk and condensed milk.
6. Finish with more shaved ice to fill bowl.
7. Top with a scoop of ice cream.

Aim for visual appeal by evenly distributing colors and textures.

Serving Tips

• Use a metal ice shaver for light, fluffy ice.
• Pack toppings tightly so they don’t shift during mixing.
• Add extra ice to fill the bowl to the top.

Serving and Enjoying

Before eating, mix all ingredients together thoroughly using a ladle or large spoon. This combines flavors and evenly distributes textures.

Halo-halo tastes best right away, before ice melts. The ice cream and chilled custard also soften quickly.

For beverage pairings, coffee, tea, soda, or fruit juice all complement halo-halo’s sweetness. Iced coffee or milk tea are especially popular accompaniments.

Frequently Asked Questions

Is this recipe gluten-free?

Yes, as written it contains no gluten ingredients. Be sure to use gluten-free oats if desired.

What is ube halaya?

Ube halaya is a bright purple yam jam made from ube, a purple yam native to the Philippines. It adds great color and a rich, earthy sweetness.

What are some other popular Filipino desserts?

Try classic Filipino treats like ube macapuno cake, buko pandan, ginataang bilo-bilo, and mais con yelo. There are so many delicious options!

How does Razon’s version differ from other halo-halo?

The key distinction is the addition of leche flan. This unique custard variation was popularized by the Razon’s restaurant chain in the Philippines.

Conclusion

Halo-halo is the ultimate refreshing treat for a hot day. By preparing the components in advance and assembling them with care, you can recreate the distinctive flavors of Razon’s version at home. The creamy flan combined with an abundance of fruits and textures makes this creamy dessert a cool crowd-pleaser. Let us know if you have any other questions about whipping up this beloved Filipino recipe!