Halo-halo is the queen of Filipino desserts during summer time – it looks regal from the bottom up!. Source: WIKI Halo-halo (Tagalog for “mix-mix”), also spelled haluhalo, is a popular Filipino cold dessert which is a concoction of crushed ice, evaporated milk and various ingredients including, among others, ube, sweetened beans, coconut strips, sago, gulaman (seaweed gelatin), pinipig rice, boiled root crops in cubes, fruit slices, flan, and topped with a scoop of ice cream. 10. Pinipig are those flat, pounded glutinous rice grains used as topping for halo-halo, flavor for polvoron, and ingredient in making rice cakes. In the few times that our team tried it, it only had three major ingredients — macapuno, pinipig, and leche flan. It is usually beige in color and is toasted by frying (without oil) in a pan. Halo halo is basically a cold dessert composed of a mix of about a dozen ingredients like fruits and sweet preserves. This mouthwatering dessert is usually served in clear tall glasses or hollow bowls, letting one peek through its sweets galore that are heaped one on top of the other. The word “haluhalo” or Halo-Halo can translate to something that’s been mixed together like this halo-halo dessert. It smells heavenly. Other possible ingredients are slices of saba (slices of fat banana), chunks of ube (purple yam), mais (corn), nata de coco (coconut gelatin) and pinipig (pounded dried rice). Different from the usual halo-halo we see in the streets or those served in urban restaurants, this halo-halo did not have much ingredients. It’s topped with a generous amount of shaved ice, and oftentimes a scoop of ice cream. If you can’t find a pack of pinipig in the Asian supermarket, plain corn flakes will do. The green pinipig is the same as the beige pinipig, only young grains are used. Make sure to halo (mix) thoroughly before digging in. Top with shaved ice, evaporated milk and a scoop of ice cream. 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