Halo halo

Halo halo

My Feast
Chris Chen

I was lucky enough to prepare this dish in an amazing place called the Chocolate Hills in the Philippines. The area has these huge grass-covered limestone mounds for as far as the eye can see. They have been given this title because in summer the grass that covers them turns brown and the whole region looks like a sea of chocolate hills. Legend has it that the hills were formed from the tears of a heartbroken giant. You can eat halo halo as is or mix the whole concoction before eating. Some of the ingredients, such as the corn or fruits, may be replaced with cherries, crushed pineapple, papaya or any other ripe fruits in season.


Quantity Ingredient
1/2 cup drained tinned corn kernels or cooked chickpeas
1 cup cooked sweet potato or glutinous purple yam, cut into 2.5 cm cubes
1 cup drained tinned ripe jackfruit, thinly sliced
2 ripe mangoes, peeled, cut into 1 cm pieces
1 large ripe banana, sliced
1 cup fresh or drained young shredded coconut
1 cup cubed jelly, (see note)
2 cups shaved iced
250ml evaporated milk
4 scoops your favourite ice cream
wafer, chopped peanuts or crisped rice cereal, to serve (optional)


  1. Divide the corn, sweet potato, jackfruit, mango, banana, coconut and jelly between four tall serving glasses. Top each glass with 1/2 cup of the shaved ice, 60 ml of the milk and a scoop of ice cream. Serve with a wafer or sprinkle over the nuts or cereal (if using), and serve immediately.


  • To make the jelly, soak 1 1/2 sheets titanium-strength gelatine in iced water. Heat 1 cup fruit juice in a saucepan over low heat. When the gelatine is soft, drain and squeeze out the excess water. Add to the pan and stir until dissolved. Do not boil. Remove from the heat and pour into a small tray, refrigerate until set, then cut into 1 cm cubes.
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