Halo-halo is one of the most recognizable desserts in the Philippines, but most of us only encounter it once it’s already assembled in a glass.
In this episode of Kusina Guide, Nica goes to Malabon to visit Ellet’s Sweets, a third-generation family business known for producing bottled halo-halo ingredients used by homes, restaurants, and dessert shops across the country.
From nata, beans, and saba to the systems that keep everything fresh daily, Nica learns how these ingredients are made before bringing what she learned into the FEATR test kitchen to create her own version of halo-halo.
Special thanks to:
Maria Christina
Ian Gerald Masangkay
Ellet’s Team
Follow Nica:
https://www.instagram.com/nicasoledad/
HALO – HALO CAKE
Ingredients:
Ingredients:
For the Vanilla Sponge Cake:
5 large eggs
¾ cup sugar
1 cup cake flour
¼ cup cornstarch
½ tsp salt
1 tsp vanilla extract
3 tbsp milk
3 tbsp oil
For the Leche Flan:
½ cup sugar
10 egg yolks
1 can condensed milk
1 can evaporated milk
1 tsp vanilla extract
Filling & Frosting:
Ube whipped cream (for the filling)
Vanilla whipped cream (for the frosting)
Toppings (well-drained):
Nata de coco
Kaong
Red beans
White beans
Finishing:
Pinipig
Crushed cornflakes
Procedure:
Make the vanilla sponge cake:
1. Preheat the oven to 170°C. Line two 8-inch cake pans.
2. In a bowl, whip eggs and sugar until thick, pale, and reach ribbon stage. Add vanilla extract.
3. Sift together cake flour, cornstarch, and salt. Gently fold into batter.
4. Combine milk and oil in a separate bowl. Fold into batter until fully incorporated.
5. Divide batter evenly between pans. Bake for 20-25 mins or until set. Cool completely before assembling.
Make the leche flan layer:
1. In an 8-inch pan, melt sugar over medium heat until caramelized. Swirl to coat the bottom evenly. Let cool and set.
2. In a bowl, gently mix egg yolks, condensed milk, evaporated milk, and vanilla. Pour mixture into caramel-lined pan. Cover with foil.
3. Bake in a water bath at 150°C for 60-75 mins or until set. Chill overnight until firm enough to handle.
Assemble the cake:
1. Place one vanilla sponge cake as the base. Pipe a border of vanilla whipped cream around the edges. Spread a layer of ube whipped cream in the center.
2. Carefully place the whole leche flan on top. Spread a thin layer of ube whipped cream over the leche flan.
3. Place the second vanilla sponge cake on top. Chill for 30 mins to stabilize.
4. Frost the entire cake with vanilla whipped cream. Smooth the sides and top. Pipe borders along the top edges.
5. Arrange halo-halo toppings on top of the cake. Lightly brush or spoon gelatin glaze over toppings for shine. Finish with pinipig and crushed cornflakes. Chill cake for at least 1hr before slicing. Serve cold and enjoy.
Serving size: 10-12 servings
Preparation time: 1 hr
Cooking time: 1 hr 30 mins
Assembly time: 30 mins
Chilling time: 4hrs or overnight
